Make the honey syrup with one part honey and one part hot water, blended well and set out to cool.
Grate the ginger root, then using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the blended Scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until for about 20 seconds, or til well chilled.
Strain into an ice-filled rocks glass and pour the Islay Scotch over the back of a bar spoon so that it floats on top of the drink.
