CLASSIC · LIGHT RUM

Chicago Fizz

Name: Chicago Fizz
Cuisine: Cocktail
Ingredients: 30 ml Light Rum; 30 ml Ruby Port; 22 ml Fresh Lemon Juice; 5 ml Simple Syrup; 1 Egg White; 60 ml Soda Water

Use a fine-mesh strainer on top of your hawthorne strainer when double-straining to keep the foam tight and cloud-free - the egg white foam is the visual and textural heart of this drink.

Ingredients

Light Rum30 ml

Ruby Port30 ml

Fresh Lemon Juice22 ml

Simple Syrup5 ml

Egg White1

Soda Water60 ml

Glassware

Highball glass

Chilled.

Method

1
Add 30ml light rum, 30ml ruby port, 22ml fresh lemon juice, 5ml simple syrup, and one egg white to a shaker without ice.
2
Dry shake vigorously for 10–15 seconds to emulsify the egg white.
3
Add ice and shake again for 10–15 seconds until well chilled.
4
Double-strain into a highball glass over two large ice cubes.
5
Top slowly with 60ml chilled soda water and give one brief, gentle stir to integrate.
6
Serve immediately.

From the Bartender

Use a fine-mesh strainer on top of your hawthorne strainer when double-straining to keep the foam tight and cloud-free - the egg white foam is the visual and textural heart of this drink. Powdered sugar was traditional in the original recipe but simple syrup integrates more cleanly without graininess.

Rating

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