Cocktail
Chicago Fizz
How to make a Chicago Fizz - the creamy classic of rum, red port wine and egg white. A vintage recipe with lemon, sugar and soda.
6 minPrep time
mediumDifficulty
Highball glassGlass
1Serving(s)
The Chicago Fizz is a forgotten vintage classic from the Prohibition era: white rum and red port meet lemon and a hint of egg white. The result is creamy, fruity and surprisingly balanced.
Instructions
- Add rum, port, lemon juice, sugar syrup and egg white to the shaker without ice.
- Dry-shake for about 15 seconds until the egg white is foamy.
- Add ice cubes and shake vigorously again.
- Strain into an ice-filled highball glass.
- Top up with a little soda water.
- Garnish with a lemon slice and serve.
Garnish: Lemon slice
Pro tip: Shake first without ice (dry shake) so the egg white foams up properly, and add the ice only afterward for the second shake.
Frequently asked questions
Why does port go into a Chicago Fizz?
The red Ruby Port gives the drink its characteristic color, fruity depth and a pleasant sweetness as a counterpart to the lemon.
Is raw egg white in the drink a concern?
If you want to avoid raw egg, you can use pasteurized egg white or plant-based aquafaba from chickpea water.
Which rum suits the Chicago Fizz?
A light white rum stays discreetly in the background and gives the port the room it needs for its aroma.
Ingredients
- White rum3 cl
- Red port wine (Ruby Port)3 cl
- Lemon juice, freshly squeezed2 cl
- Sugar syrup1 cl
- Egg white1 piece
- Soda water to top upas needed
