Garnish: Candied ginger
Crush the ginger in a shaker with a muddler and add the remaining ingredients except for the Laphroiag (or other heavily peated single-malt whisky). Fill the shaker with ice and shake to chill. Double-strain into an ice-filled rocks glass. Float the Laphroiag on top and garnish.
Source: Sam Ross (2005)

This drink is quickly becoming a favorite of craft bartenders across the country. It was created by Sam Ross while he was bartending at Milk & Honey in New York sometime in 2005. He sees it as a "gateway" drink which can help to introduce newcomers to the complexities of a peaty scotch without overpowering them.