Bubbles of Fun
Giant Cocktails: A San Francisco Giants Baseball Podcast · Ben Henry and Matthew Henry
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Show Notes
It's Happy Hour! In this episode Ben presents the cure to boredom with a mashup of two classics, the Fleming Fizz. Meanwhile Matthew is slaking his hot day thirst with a long tall Ranch Water. They also discuss fond birthday memories such as child extortion and proxy parenting. Also, they describe how just a few bubbles can help you go from sad to glad in no time flat. Recipes below.
Fleming Fizz
- 1 1/2 oz Blended Scotch
- 3/4 oz Lemon Juice
- 1/2 oz Honey Syrup
- 1/4 oz Ginger Syrup
- 2 oz Sparkling White Wine
- 1/8 oz Islay Single Malt Scotch
- Lemon twist garnish
Combine blended scotch, lemon juice and both syrups in a shaker with ice. Shake until chilled. Double strain into champagne flute. Pour in sparking white wine and top with Islay Single Malt. Server with a lemon twist. Bombs away!
Ginger Syrup
- 1 cup sugar
- 3/4 water
- 1 cup (or just one root cluster) sliced ginger. No need to peel
Dissolve sugar in water in a saucepan over low heat. Once sugar is dissolved, add ginger and increase heat to a simmer. Reduce heat and simmer for 10 minutes. You can continue to steep ginger until the syrup reaches your desired level of flavor.
Ranch Water
- 2 oz Blanco Tequila
- 3 oz Fresh Lime Juice
- 1/2 oz Orange Liqueur (optional)
- Top off with Sparkling Water - preferably Topo Chico
Add first three ingredients to a high ball glass filled halfway with ice. Stir. Top off with Sparkling Water. Garnish with a lime wheel.