Chicago Fizz
- 1 oz Aged Rum
- 1 oz Port
- 1/2 oz Lemon Juice
- 1/2 tsp Superfine Sugar
- 1/2 Egg White
- 4 oz Club Soda
Chill Collins glass. Shake all ingredients except club soda vigorously over ice. Fill Collins glass half full of ice. Strain into glass and top with club soda.
| Prep Time | 2 minutes |
| Servings | 1 |
| Category | Fizz |
| Tags | 1880-1919 (Golden Age), Hair of the Dog, Summer Drink |
| Proof | 14.8 |
| Strength | 1 standard drinks |
| Glass | Collins Glass |
| Temp | Cold |
The origins of the Chicago Fizz are quite murky. We will assume it was invented in Chicago, but we don't know by whom. It doesn't appear in any of the old bar books I have, but I did find a reference to it at the Waldorf Astoria bar in New York City. What we know more about is what this drink was used for--a handover cure. The bubbles from the soda water were supposed to clear your head while hydrating you while the egg (long ago they might have used the yolk, too) provided some body, texture, and vitamins. And if that didn't do the trick, there is always the rum and port for the hair of the dog affect. If you're really ruined the day after and don't think you can take the dark rum, use white rum.