Garnish:
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 | Bacardi 8 year old rum |
| 1 fl oz | Tawny port (10 year old) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
| 1 fl oz | Thomas Henry Soda Water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Pot still rum character shines, distinguishing this from lesser fizzes.
History:
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.
Join the Discussion
... comment(s) for Chicago Fizz
You must log in to your account to make a comment.