Add the blended scotch, juice and syrup into a shaker with ice and shake.
Strain into a rocks glass over fresh ice.
Top with the single-malt scotch.
Garnish with a piece of candied ginger.
*Honey-ginger syrup: Combine 1 cup honey, 1 6-inch piece of peeled and thinly sliced ginger and 1 cup water in a saucepan over high heat, and bring to a boil. Reduce heat to medium, and simmer 5 minutes. Place in the refrigerator to steep overnight. Strain with a cheesecloth.