The Fleming

Maxime Belfand, Saxon & Parole | New York

photo: Lizzie Munro

This autumnal riff on the Penicillin cocktail is named for Alexander Fleming, the inventor of penicillin. While head bartender Maxime Belfand makes smoked rosemary fig purée at Saxon & Parole, he has a handy shortcut for home bartenders: stir a bit of smoky Scotch into a spoonful of store-bought fig preserves.

Ingredients

Serving: 1

  • 2 tablespoons fig preserves
  • 2 tablespoons fig preserves
  • 1/4 ounce peated Scotch, preferably Ardbeg
  • 1/4 ounce peated Scotch, preferably Ardbeg
  • 1 1/2 ounces Dewars 12 blended Scotch
  • 1 1/2 ounces Dewars 12 blended Scotch
  • 1/2 ounce Briottete fig liqueur
  • 1/2 ounce Briottete fig liqueur
  • 3/4 ounce ginger honey (see Editor's note)
  • 3/4 ounce ginger honey (see Editor's note)
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1 pinch Maldon smoked salt
  • 1 pinch Maldon smoked salt

Garnish: quarter fig, rosemary sprig

Directions
  1. In a cocktail shaker or mixing tin, stir together fig preserves with the peated Scotch.
  2. Add remaining ingredients and ice, then shake well.
  3. Strain into a highball glass over fresh ice.
  4. Garnish with the fig quarter and rosemary sprig.
Editor's Note

Ginger Honey
100 grams ginger, thinly sliced
250 grams honey
250 grams water

Combine all ingredients in a saucepan over medium-high heat. Cook until the mixture boils and remove from heat. Let the syrup cool for at least 2 hours, then strain, bottle and store in the refrigerator.

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