A whiskey blended from various single malt whiskeys, also called blended malt and vatted malt. The 'malt' refers to the malted barley (required in Scotland) or rye, used to make the whiskey.
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
A fluffy foam that forms from physically whipping heavy milk cream. Sometimes sweetened or flavored with sugar and vanilla or other flavorings.
Add the scotch and honey to a mixing glass with ice and stir until chilled. Strain into a frozen cocktail glass and cover with whipped cream. #stir #straight
A Spot At The Bar recommends adding a dash of Islay whisky into the mix to change it up.