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 | 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.
Review:
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 151 calories in one serving of Chicago Fizz.
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