Japanese Fizz
Blended whiskey shaken with port, lemon, sugar and egg white, finished with soda. A frothy antique fizz with a wine-dark undertone.
10.5% ABVMediumCocktails
Medium
Difficulty
5 min
Time
210 Cal
Calories
Flavor profile
Whiskey
Strength
Sweet
Sour
Bitter
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Whiskey1 ½ oz
- Port1 tblsp
- Egg White1
- Soda Water
- Lemon(optional)Juice of 1/2
- Powdered Sugar1 tsp
Ingredient substitutions
No exact bottle on the shelf? These swaps keep Japanese Fizz close to the original.
Instead of Whiskey
- Bourbon— sweeter
- Rye Whiskey— spicier
Instead of Port
- Madeira— caramelized edge
- Sherry— drier, nuttier
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-tinged whiskey fizz enjoys light izakaya-style accompaniments:
- Chicken karaage
- Edamame with sea salt
- Rice crackers
- Tamago bites
Similar taste
Frequently asked questions
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