Mark's Chicago Fizz
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Highball (max 10oz/300ml)
- Ice: Ice in the glass
- Garnish: Quarter lemon wheel on rim
- ABV: 10%
Ingredients
- Tawny port — 1 oz (30 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Pasteurised egg white — ½ oz (15 ml)
- Soda (club soda) water — 1 oz (30 ml)
- El Dorado 3 Year Old White Rum — 1 oz (30 ml)
How to make it
- SHAKE first 5 ingredients with ice.
- Strain back into shaker.
- DRY SHAKE (without ice).
- Slowly pour 2/3rds of the contents of the shaker into a chilled empty glass.
- Simultaneously pour soda with your other hand.
A cocktail with port and rum.
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