Chicago Fizz

Difford's Guide
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Serve in a

Highball (max 10oz/300ml)

Photographed in a

Libbey Highball 9oz

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 Sugar syrup (rich) 2 sugar to 1 water
1/2 fl oz Pasteurised egg white
1 fl oz Thomas Henry Soda Water
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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.

Nutrition:

There are approximately 166 calories in one serving of Chicago Fizz.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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