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.
Pour all ingredients (except the soda) into a cocktail shaker filled with ice.
Shake vigorously (at least 30 seconds).
Strain into a chilled collins glass.
Top with club soda.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk for food-borne 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. If you do not have a soda fountain, give the soda bottle a quick, careful shake to give it just a little more fizz.
- 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).