Ingredients:

60 ml Highland Park

5 ml Laphroaig 10 Years Old

30 ml fresh lemon juice 

30 ml simple syrup

1 eggwhite

2 slices of ginger

garnish – candied ginger

Method:

In a bottom of a shaker crush the ginger slices to extract their juices. Add all the rest of the ingredients and shake. Add ice and shake again. Strain into a cocktail glass and garnish.