Chicago Fizz
A refined pre-Prohibition era cocktail that bridges the gap between a sour and a highball. This drink features a unique base split between light rum and port, creating a complex flavor profile that is tart, sweet, and wonderfully frothy thanks to the inclusion of egg white. Finished with sparkling water, it makes for an elegant and refreshing sipper.
What it tastes like
The drink opens with aromas of dark berries and lemon zest. On the palate, the tartness of the citrus balances the rich, jammy notes of the ruby port and the subtle molasses of the light rum. The egg white creates a thick, creamy mouthfeel that is cut by the sharp effervescence of the soda water. It finishes dry with a light tannin grip from the fortified wine.
Flavour profile
Ingredients
- Light Rum1 oz
- Ruby Port1 oz
- Fresh Lemon Juice0.5 oz
- Powdered Sugar1 tsp
- Egg White1 whole
- Carbonated Water3 oz
Preparation
- 1
Add the light rum, port, lemon juice, powdered sugar, and egg white to a cocktail shaker.
- 2
Perform a dry shake (without ice) for approximately 10-15 seconds to emulsify the egg white and sugar.
- 3
Add ice to the shaker and shake vigorously until the mixture is well-chilled.
- 4
Strain the mixture into a Highball glass over two fresh ice cubes.
- 5
Top with carbonated water to fill the glass.
- 6
Stir gently to combine the ingredients without deflating the foam and serve immediately.
Substitutions
- Ruby PortTawny Port — This adds nutty and oxidized notes rather than the bright berry flavors found in ruby port.
- Light RumDark Rum — This increases the depth of the drink with notes of caramel and baking spices.
- Egg WhiteAquafaba — Two tablespoons of chickpea liquid provide a similar foam while making the drink vegan.
- Powdered SugarSimple Syrup — Using syrup ensures the sweetener is fully integrated and removes the risk of a grainy texture.
Variations
Chicago Sour
Omit the carbonated water and serve the drink in a chilled coupe for a more concentrated and creamy texture.
Ginger Chicago
Replace the carbonated water with ginger beer to add a spicy heat that complements the dark fruit of the port.