FLEMING FIZZ

Fleming Fizz image

Provided by Fred Yarm

Yield Makes 1 cocktail

Number Of Ingredients 11

For the ginger-honey syrup:
½ cup roughly chopped peeled ginger (70 g / 2½ oz.)
½ cup honey
For the cocktail:
1½ oz. blended Scotch
¾ oz. fresh lemon juice
¾ oz. Ginger-Honey Syrup
2 oz. chilled sparkling wine
To serve:
½ tsp. smoky Scotch, such as Laphroaig
Lemon twist and candied ginger on a pick

Steps:

For the ginger-honey syrup:
Combine ginger and ½ cup water in a blender and blend until smooth, about 1 minute. Strain through a fine-mesh strainer into a liquid measuring cup, pressing on solids to extract juice. Pour ½ cup of the ginger juice into a large resealable jar and stir in honey. (If you'd like to tone down the ginger a bit, add additional ¼ cup honey and ¼ cup water.) Seal jar tightly and shake until honey is completely dissolved (or rinse out blender and blend ginger juice and honey together to mix.) Makes enough for 10 cocktails. Syrup will keep 2 weeks in the refrigerator; shake well before using.
For the cocktail:
Combine blended Scotch, lemon juice, and Ginger-Honey Syrup in a cocktail shaker. Fill with ice and shake until well chilled. Add sparkling wine to a flute glass, then strain cocktail into glass. Gently float smoky Scotch on top of drink. Garnish with lemon twist and candied ginger.