Quarter lemon wheel on rim
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and slowly pour 2/3rds of the contents of the shaker from a higher than normal height into a chilled empty glass (no ice in glass) while simultaneously pouring soda with your other hand. The cocktail and soda should form a single stream of liquid falling into the glass.
As when pouring a Guinness, to achieve a perfect head on a fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker. Ideally, during the settling period, the glass should be placed in a glass froster/fridge/freezer. As the final contents of the shaker are poured into the glass so the head should rise like a souffle.
|1 fl oz||Dark/black/blackstrap rum|
|1 fl oz||Tawny port|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/4 fl oz||Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)|
|1/2 fl oz||Pasteurised egg white|
|1 fl oz||Thomas Henry Soda Water|
Read about cocktail measures and measuring.
Rum character shines, distinguishing this from lesser fizzes.
Cocktail historian, David Wondrich, says this classic "was known (as a Chicago import) at New York's pre-Prohibition Waldorf-Astoria bar." Since Prohibition, it has been somewhat forgotten.
One serving of Chicago Fizz contains 151 calories.