Chicago Fizz

Photographed in a Libbey Highball 9oz

Ingredients:

[edit]

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:

1. Select and pre-chill a Highball (max 10oz/300ml) glass.
2. Prepare garnish of quarter lemon slice wheel.
3. SHAKE first 5 ingredients with ice and strain back into the shaker.
4. DRY SHAKE (without ice) to emulsify.
5. 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.
6. 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.
7. Garnish with quarter lemon wheel on rim.

Allergens:

Recipe contains the following allergens:

• Tawny port - Sulphur Dioxide/Sulphites
• Egg white - Eggs

Strength & taste guide:

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Alcohol content:

• 0.9 standard drinks
• 10.21% alc./vol. (10.21° proof)
• 13 grams of pure alcohol

• More Classic/vintage cocktails

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.