1. If necessary, make four ice balls overnight in a round ice mold. Toast the spices in a pan over low heat for about 2 minutes until aromatic. Then remove the pan from the heat and top up with water.
2. Meanwhile, peel the ginger and grate it finely. Add the sugar and the grated ginger to the pan and bring to a boil over highest heat. Then strain the syrup through a sieve.
3. Mix ice cubes, whisky and the strained syrup in a shaker and pour into a glass with an ice ball. Cheers!
Nutrition per serving
kcal: 165
Protein: 1 g · Fett/Fat: 0 g · Carbs: 20 g
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