Scotch Fizz Food

FLEMING FIZZ

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.

SCOTCH FIZZ

Steps:

• Shake Scotch and Cointreau with ice cubes until shaker is frosted.
• Divide into 4 chilled champagne flutes.
• Top with the Champagne or sparkling wine.
• Garnish with the lemon peel and serve.

BUCK'S FIZZ

Steps:

• First, pour 50ml of the orange juice into each glass.
• Very slowly top up each glass with 100ml champagne.

SCOTCH FIZZ

Steps:

• Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.