RECIPE: The Scondy

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1 ounce Jameson whisky

1 ounce Jamaican Myer’s rum

3/4 ounces ginger syrup

3/4 ounces fresh lemon juice

large egg whites


Angostura bitters (for garnish)



  1. In a cocktail shaker, combine the scotch, rum, ginger syrup, lemon juice and egg white.
  2. Shake like crazy.
  3. Fill the shaker with ice and shake again.
  4. Strain into a chilled rocks glass and dot with bitters.


Recipe adapted by Chef Rob Koeller of Culinary Concepts & Hospitality Consultants, llc.

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