Chicago Fizz
Ruby port and light rum shaken with lemon, sugar and egg white, then lengthened with soda. A frothy, wine-tinged fizz from the Gilded Age.
Medium
Difficulty
5 min
Time
190 Cal
Calories
Flavor profile
Rum
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Port1 oz
- White Rum1 oz
- Lemon(optional)Juice of 1/2
- Egg White1
- Soda Water
- Powdered Sugar1 tsp
Ingredient substitutions
No exact bottle on the shelf? These swaps keep Chicago Fizz close to the original.
Instead of Port
- Madeira— caramelized edge
- Sherry— drier, nuttier
Instead of White Rum
- Cachaça— makes it punchier
- Gold Rum— richer, slightly oaky
Instead of Soda Water
- Lemon-Lime Soda— sweeter, citrusy
- Tonic Water— adds a bittersweet edge
Instead of Powdered Sugar
- Simple Syrup— dissolves instantly
- Sugar— stir well to dissolve
Instructions
Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes.
Fill with carbonated water.
Stir, and serve.
Pairs well with
Port and rum under a frothy fizz enjoy old-school steakhouse starters:
- Mini beef wellingtons
- Stilton-stuffed mushrooms
- Port-glazed figs
- Rye toasts with butter
Similar taste
Frequently asked questions
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