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 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
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

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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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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

Buy it here
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