As the name indicates, the Chicago Fizz has its roots in the windy city. Sometime before Prohibition it travelled the country and was served in the bar at the Waldorf-Astoria before making its way to the Big Apple.
The Chicago Fizz is a very sophisticated cocktail made with Ruby port and Dark Rum. The rich dried fruit/red wine flavours of the Port combined with the complexity of Dark Rum give this cocktail many layers of flavour.
There’s a specific act to serving up a Chicago Fizz. Similar to when pouring a Guinness, to achieve a perfect head on a fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker. Ideally, during this settling period, the glass should be placed in a fridge or freezer. As the final contents of the shaker are poured into the glass, the head should rise like a soufflé.
- 25ml Dark Rum
- 25ml Ruby Port
20ml fresh lemon juice
- 20ml sugar syrup
Dash of foamer
Add all ingredients to an empty cocktail shaker (excl soda water)
“Dry shake” for 10 seconds
Fill the cocktail shaker with ice and shake for another 10 seconds
Strain into an ice filled highball glass
Top with soda water
Garnish with grated nutmeg