Japanese Fizz
A sophisticated variation of the classic whiskey fizz that introduces the richness of Port wine. This cocktail balances the warmth of blended whiskey with the tart brightness of lemon, while the egg white provides a silky, frothy texture. Topped with soda water, it is a refreshing yet complex highball.
What it tastes like
The cocktail features a thick, frothy head and a creamy mouthfeel created by the emulsified egg white and carbonation. The aroma consists of bright lemon and dark grape, while the palate blends malted grain with the rich berry profile of the port. The finish is crisp and effervescent with a light tartness.
Flavour profile
Ingredients
- Blended Whiskey1.5 oz
- Lemon Juice0.5 oz
- Powdered Sugar1 tsp
- Port1 tbsp
- Egg White1 whole
- Carbonated Water3 oz
Preparation
- 1
Add the blended whiskey, lemon juice, powdered sugar, port, and egg white into a cocktail shaker.
- 2
Perform a dry shake (without ice) for 10-15 seconds to emulsify the egg white.
- 3
Add ice to the shaker and shake vigorously until well-chilled.
- 4
Place two large ice cubes into a highball glass.
- 5
Strain the mixture into the glass over the ice.
- 6
Top with carbonated water.
- 7
Stir gently to combine ingredients and serve immediately.
Substitutions
- Powdered SugarSimple Syrup — Syrup ensures a more uniform texture and consistent sweetness throughout the drink.
- PortRed Wine — A dry red wine reduces the sugar content and adds more tannin to the finish.
- Blended WhiskeyIrish Whiskey — Irish whiskey provides a smoother, triple-distilled character that makes the drink even more approachable.
Variations
Ginger Fizz
Replace the carbonated water with ginger ale to add a spicy, pungent kick that complements the whiskey.
Plum Japanese Fizz
Use Umeshu instead of port to bring a stone fruit sweetness and a more distinct floral aroma.