Fleming Fizz
5.0
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This winter cocktail is a cross between a Penicillin and a French 75. I’ve always thought that the Penicillin, with its ginger and honey, was the perfect whiskey sour for winter—and that many sparkling cocktails felt too light and springy for the colder months. I dubbed this tribute the Fleming Fizz in honor of Sir Alexander Fleming, the Scottish scientist who discovered penicillin antibiotics.
When made at Russell House Tavern in Boston and featured in my book, Boston Cocktails: Drunk and Told, I used two separate syrups that were already behind the bar, but here, the recipe is adapted for easier mixing at home.
This is a bold, spicy cocktail for Scotch lovers—if you prefer your ginger a little less pungent, add ¼ cup additional water and ¼ cup additional honey to the syrup. Extra syrup is excellent for sweetening tea, a hot toddy, or cocoa.
Recipe notes
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