Chicago Fizz
-
Chicago Fizz
Photographed in a Libbey Highball 9oz
| 1 oz | Dark/black/blackstrap rum |
| 1 oz | Cockburn's Tawny Eyes Port |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Egg white |
| 1 oz | Thomas Henry Soda Water |
How to make:
- Select and pre-chill a Highball (max 10oz/300ml) glass.
- Prepare garnish of quarter lemon slice wheel.
- SHAKE first 5 ingredients with ice and strain back into the shaker.
- DRY SHAKE (without ice) to emulsify.
- Slowly POUR 2/3rds of the shaker's contents from a higher-than-normal height into chilled glass (no ice in the 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 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, the head should rise like a souffle.
- Garnish with quarter lemon wheel on rim.
Allergens:
Recipe contains the following allergens:
- Tawny port - Sulphur Dioxide/Sulphites
- Egg white - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Cocktail of the day:
3rd December 2025 is Illinois' statehood
Review:
Rum character shines, distinguishing this from lesser fizzes.
History:
The Chicago Fizz first appears in Jacques Straub's 1914 book Drinks.
Chicago Fizz
Jacques Straub, Drinks, 1924
Juice of ½ a lemon.
1 barspoon of sugar.
½ jigger Jamaica rum.
½ jigger port wine.
1 white of egg
Shake, strain. Fill glass with siphon.
In his 1931 Old Waldorf Bar Days book, Albert Stevens Crockett says that at New York's pre-Prohibition Waldorf-Astoria bar, this classic was "an importation from the Windy City", hence its name. Since Prohibition, it has been somewhat forgotten.
CHICAGO FIZZ
Albert Stevens Crockett, Old Waldorf Bar Days, 1931
An importation from the Windy City long before bombs, machine guns and sawed-off shotguns had come to disturb its peaceful life.
(lemonade)
Juice one-fourth Lemon
One-half spoon Sugar
White of one Egg
One-half jigger Jamaica Rum
One-half jigger Port Wine
Shake; strain; fill from siphon
Nutrition:
One serving of Chicago Fizz contains 150 calories
Alcohol content:
- 0.9 standard drinks
- 10.21% alc./vol. (10.21° proof)
- 13 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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