2 oz Dewar's Blended Scotch
1 oz Rooibos Tea Syrup
1/2 oz Lemon Juice
1/4 oz Orange Juice
6 drop Pimento Dram
Shake with ice and strain into a highball glass filled with fresh ice. Top with 1 oz Champagne and add a straw.
For my third drink on Christmas Eve, I asked bartender Kit Paschal for the Caledonian. Kit laughed and said that a fourth bartender should show up and make this one for it was Naomi Levy's creation. Sadly, I did not get a chance to ask Naomi about the genesis of her recipe as she was busy making drinks at the service station for the thirsty patrons seated at tables behind me. No doubt that the whisky base factored into the drink being named for what the Romans called the Scottish Highlands.
The Caldonian greeted me with a smoky nose and sparkling wine aroma, and the flavor was dominated by malt, peat, allspice, and citrus. The Rooibos tea syrup contributed by softening the Scotch and complementing the citrus notes. Moreover, this softening was balanced by the crispness gained from the sparkling wine and lemon on the swallow.