1/2 oz of Drambuie (or Honey liqueur)
1 dash of Peychaud's Bitters
1 slice of ginger
Gently muddle a slice of fresh ginger in a mixing glass. Add 60ml Wenneker Genever Islay Cask Finish and rest of ingredients with ice. Stir over well and fine strain into a pre-chilled coupe. Garnish with pink grapefruit zest and a Luxardo Maraschino cherry.