- 50ml Glen Moray Peated
- 1 tsp rhubarb and ginger jam
- 1 dash fresh lemon juice
- Honey water
- Rhubarb ribbon and ginger slice, to garnish
HOW TO MAKE
Pour the whisky into a glass and add the jam and lemon juice, then top up with the honey water. Garnish with the rhubarb ribbon and ginger slice. Slàinte!
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