Chicago Fizz
A rum-and-port fizz with lemon, egg white, sugar, and soda.
Base spirit
Rum
Style
Fizz
Glassware
Collins glass
Technique
Shake
The Chicago Fizz pairs aged rum and ruby port with lemon, sugar, egg white, and soda. Port deepens color and wine fruit while rum keeps the drink in sour-fizz territory. Served tall with a foam cap, it is a distinctive American classic outside the gin-fizz lane.
Ingredients
Servings
- • 1 oz aged rum
- • 1 oz ruby port
- • 0.75 oz fresh lemon juice
- • 0.5 oz simple syrup
- • 1 egg white
- • 2 oz club soda
Did you know?
“The Chicago Fizz appears in early-20th-century American bar books as a rum-and-port sparkling sour—an unusual twin-base fizz.”
Source:Early 20th-century American cocktail manuals
Bartender's Note
Ruby port gives the signature color. Aged rum (not overproof) balances best.
Missing a bottle? See smart swaps in Learn.
How to make the Chicago Fizz
- 1 rum, port, lemon, syrup, and egg white
- 2Shake with ice
- 3Strain into a Collins glass
- 4Top with soda; serve ungarnished
