Photographed in a Libbey Highball 9oz
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 |
Recipe contains the following allergens:
3rd December 2025 is Illinois' statehood
Rum character shines, distinguishing this from lesser fizzes.
The Chicago Fizz first appears in Jacques Straub's 1914 book Drinks.
Chicago Fizz
Jacques Straub, Drinks, 1924
Juice of ½ a lemon.
1 barspoon of sugar.
½ jigger Jamaica rum.
½ jigger port wine.
1 white of egg
Shake, strain. Fill glass with siphon.
In his 1931 Old Waldorf Bar Days book, Albert Stevens Crockett says that at New York's pre-Prohibition Waldorf-Astoria bar, this classic was "an importation from the Windy City", hence its name. Since Prohibition, it has been somewhat forgotten.
CHICAGO FIZZ
Albert Stevens Crockett, Old Waldorf Bar Days, 1931
An importation from the Windy City long before bombs, machine guns and sawed-off shotguns had come to disturb its peaceful life.
(lemonade)
Juice one-fourth Lemon
One-half spoon Sugar
White of one Egg
One-half jigger Jamaica Rum
One-half jigger Port Wine
Shake; strain; fill from siphon
One serving of Chicago Fizz contains 150 calories
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.
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