Scotland Yard

• 2 ounces blended Scotch
• 1 ounce Drambuie
• 3/4 ounce lemon-grass ginger syrup*
• Splash of freshly squeezed lemon juice
• 6 leaves fresh basil

1. Tear up five of the basil leaves and add them to a cocktail shaker along with the Scotch, Drambuie, syrup and lemon juice.
2. Add ice and shake vigorously, then strain into a highball glass filled with ice.
3. Garnish with the remaining basil leaf.

scotch, drambuie, lemongrass ginger syrup, freshly squeezed lemon juice, fresh basil

Taken from cooking.nytimes.com/recipes/1012537 (may not work)