Chicago FizzCocktail recipe
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Cocktail Colin says:
The Chicago Fizz is a delightful journey into the Prohibition-era cocktail scene with its smart use of soda water to subtly blend with the robust flavor of white rum and bright, citrus notes of lemon juice. The addition of egg white beautifully marries the components into a creamy, frothy consistency that enhances each sip, making this vintage concoction a stand-out choice for those who enjoy a luxuriously textured, yet refreshingly light cocktail.
Method
How to make a Chicago Fizz
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- Add all the ingredients except the soda water to a cocktail shaker with ice
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- Shake well until the outside of the shaker becomes frosted
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- Strain out and dry shake the cocktail again, this time without ice, to froth up the egg white
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- Strain into a highball glass with a couple of ice cubes
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- Top up with carbonated soda water
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- Garnish with a lemon slice and serve
Power tips
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Find out more- Before adding the egg white to the shaker, make sure it is at room temperature; this will result in a smoother and more stable foam when shaken, enhancing the cocktail’s frothy texture.
- When performing the dry shake, ensure to do so vigorously for a fuller froth. You can add a single whisk spring or a piece of the shaker strainer to the shaker to act as an agitator and increase foam volume.
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Your private tasting notes
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FAQ's
What is the history behind the Chicago Fizz?
The Chicago Fizz is a vintage cocktail that dates back to the early 20th century. It gained popularity in the Chicago area and was known for its unique combination of rum and port, offering a smooth, rich flavor. The cocktail fell out of favor for some time but has seen a resurgence with the recent interest in classic cocktails.
How does the egg white affect the Chicago Fizz cocktail?
The egg white in the Chicago Fizz adds a silky texture and a rich frothiness to the cocktail. When shaken, the egg white emulsifies, creating a smooth, creamy layer on top of the drink that enhances its mouthfeel and adds a visual appeal. It's an essential component for achieving the classic frothy top characteristic of this and many other classic cocktails.
Can I make a Chicago Fizz without alcohol?
Yes, you can create a non-alcoholic version of the Chicago Fizz. Replace the white rum with a non-alcoholic rum alternative or use a combination of non-alcoholic ingredients that mimic the flavor profile of rum. Adjust the amount of sugar syrup and lemon juice to balance sweetness and acidity to your taste. The soda water, egg white, and ice will remain the same to achieve the frothy texture and carbonation.
What's the best way to achieve a perfectly frothy top for a Chicago Fizz?
To achieve a perfectly frothy top on a Chicago Fizz, ensure your egg white is fresh and at room temperature. Start by shaking the ingredients without ice vigorously for about 15 seconds (a technique known as 'dry shaking') to let the egg white emulsify well with the other components. Then, add ice and shake again vigorously for another 15-20 seconds. This two-step shaking process helps create a stable, frothy layer on top of the cocktail.
Is there a specific type of white rum recommended for a Chicago Fizz?
For a Chicago Fizz, it's best to use a high-quality white rum that's smooth with a light body, as this will blend well with the other ingredients and not overpower the delicate balance of flavors. Look for white rums that have been aged and then filtered to remove the color, as these tend to have a more refined flavor suitable for cocktails like the Chicago Fizz.
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Comments
just whipped this up and it's delightful! The frothy texture is such a treat. For a fun twist, try adding a hint of rosemary or thyme; they complement the citrusy notes beautifully and add an earthy depth. Also, swapping the white rum for a spiced variety gave it an interesting kick!
tried it out and followed the recipe exactly. Shake it really well to get that frothy texture from the egg white. The citrus and rum blend smoothly together. Definitely worth a try if you like a fizzy drink.
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