Chicago Fizz

A foamy rum-and-port fizz — dark rum, ruby port, lemon, egg white, and soda. Rich and frothy, a fizz with real depth.

Ingredients

• Dark Rum1½ ounces
• Ruby Port¾ ounce
• Fresh Lemon Juice½ ounce
• Simple Syrup½ ounce
• Egg White½ ounce
• Soda Water2 ounces

Directions

Dry-shake rum, port, lemon juice, simple syrup, and egg white. Add ice and shake again. Strain into a tall glass and top with soda.

Notes

A 19th-century fizz documented by Jerry Thomas-era manuals. The port gives a body most fizzes lack.