Chicago Fizz

22 May
Chicago Fizz

Chicago Fizz

April 9, 2015 – The Republic Steakhouse

Chicago Fizz 

3/4 oz. lemon juice
1 egg white
1 barspoon powdered sugar
3/4 oz. ruby port
3/4 oz. white rum

Shake first five ingredients with ice in a shaker. Strain into a collins glass over ice and fill with soda.

Bacardi white rum, Dow’s ruby port. I would put this cocktail in the punch category, oddly enough. The ruby port came through much fruitier than I expected, and I could taste the rum. Of course, the silky meringue on top is always a favorite of mine.

Skál! (Icelandic)

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Posted by on May 22, 2015 in Port, Rum


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