Classic Chicago Fizz Cocktail

Classic Chicago Fizz Cocktail in a glass

The Spruce Eats / Julia Hartbeck

Prep: 4 mins
Cook: 0 mins
Total: 4 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
161 Calories
5g Fat
5g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 161
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 258mg 11%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 6g
Vitamin C 2mg 11%
Calcium 53mg 4%
Iron 1mg 6%
Potassium 112mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Chicago Fizz is a classic mixed drink that is a rich, eye-opening fizz with dark rum and ruby port as the base. It is a fantastic blast from the past and a sophisticated sipping drink with a lot of style and flavor.

As the name indicates, the Chicago Fizz has its roots in the Windy City. Who created it or how it came to be is probably lost to history. We do know that sometime before Prohibition it traveled the country and was served in the bar at the Waldorf-Astoria. It had its brief fame and, though it is a great drink, quickly became an obscure cocktail found in only a handful of bar books.

Give the Chicago Fizz a try. It is nothing short of an adventure and a flavorful rendition of the more popular fizz cocktails like the New Orleans Fizz and Gin Fizz.


Steps to Make It

  1. Gather the ingredients.

    Classic Chicago Fizz Cocktail ingredients

    The Spruce Eats / Julia Hartbeck

  2. In a cocktail shaker, pour the dark rum, ruby port, lemon juice, sugar, and egg white. Dry shake (without ice).

    Dark rum, ruby port and lemon juice in shot glasses and sugar, and egg whites in bowls, next to a cocktail shaker

    The Spruce Eats / Julia Hartbeck

  3. Fill the shaker with ice and shake vigorously for at least 30 seconds.

    Bowl with ice next to a cocktail shaker

    The Spruce Eats / Julia Hartbeck

  4. Strain into a chilled collins glass.

    Strained Classic Chicago Fizz cocktail in a cocktail glass

    The Spruce Eats / Julia Hartbeck

  5. Top with club soda. Serve and enjoy.

    Classic Chicago Fizz in a cocktail glass, topped with club soda

    The Spruce Eats / Julia Hartbeck

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk for foodborne illness.


  • Dark rum and ruby port are essential foundations for the Chicago Fizz. These choices give the drink its character and rich flavor and lighter versions of either will make a rather dull drink in comparison.
  • If you prefer, you may skip the egg white, though you will find it loses some of its silky appeal. The egg white does not affect the flavor of the drink, instead gives it a rich texture that is very alluring. Before adding soda, the strained drink will have a creamy texture and a foam will form on the top to create a beautiful effect.
  • When mixing any drink that uses either egg or raw sugar, put extra emphasis on the shaking. The key to these drinks is to ensure that the ingredients are thoroughly mixed and the egg is properly broken down and integrated with the rest of the ingredients. Thirty seconds is a minimum and I like to remind myself to "shake it 'til it hurts." Egg drinks should be a good workout for the arms.
  • While bottled club soda or seltzer water will do, it as (as with any fizz) best with soda from a good, old-fashioned soda siphon.
  • Pro tip: When working with those small glass bottles of soda, break the seal on the cap ever so slightly and wait a few seconds for the initial release of gas before removing the cap entirely. By doing this, you will prevent the soda from fizzing over the sides and creating a mess.

How Strong Is the Chicago Fizz?

The Chicago Fizz can very in its alcohol content because there are many factors involved in making it.

To get a general idea of its strength, let's assume that we make it with egg, an 80 proof rum, 40 proof port, and top it with about 1 ounce of soda. In this scenario, the finished drink would be about 15 percent ABV (30 proof).