1 1⁄2 oz Blended Scotch
3⁄4 oz Lemon juice
3⁄8 oz Honey syrup (See "notes" below on this and the ginger syrup)
3⁄8 oz Ginger syrup
2 oz Sparkling white wine
1⁄8 oz Islay Scotch, Laphroaig 10 (As a float)
1 twst Lemon peel (As garnish)
Shake the first four ingredients with ice and strain into a flute glass with 2 oz of sparkling wine. Float 1/8 oz Laphroaig 10 Year and garnish with a lemon twist.
It will work as 3/4 oz of a ginger-honey syrup. Originally made with 1/2 oz honey syrup with 1/4 oz of our housemade zippy-intense ginger syrup, but with a less intense ginger syrup, using 3/8 oz of each will work.
I was inspired by the Penicillin and various riffs including a Flip, and I wondered why there were no smoky sparkling cocktails that I could think of. Therefore, I merged the Penicillin with the French 75 to make an elegant wintery libation. Finally, I named this the Fleming Fizz after the Scottish scientist who discovered the drug back in 1928, Alexander Fleming.
Frederic Yarm, Russell House Tavern, Cambridge, MA
author's original creation
Sparkling white wine, Blended Scotch, Islay Scotch, Lemon juice, Honey syrup, Ginger syrup, Lemon peel