Chicago Fizz
Recipe:
- 30-40ml Jamaican aged rum (depending on the ABV you use)
- 30ml tawny or LBV port
- 30ml fresh lemon juice
- 20ml simple syrup (or gomme syrup)
- 1 egg white
- 20-30ml soda water
Dry shake the first 5 ingredients in your shaker, thenn add a lot of ice and vigorously shake for a short time until sufficiently chilled. Add 1 bso of the cold soda to your frozen fizz/collins glass, fine strain the drink on top of that. Let sit for 20-30 seconds, slowly add your soda water. Optional: give a bsp of the soda water into your shaker, add the new foam on top of the drink.
A wonderful port drink and I would also say my favorite fizz so far. Although I have to admit that I very rarely order them (must have been 5+ years ago, to be precise). Lovely sugar cane, subtle funk and toffee in the base, the fresh lemon beautifully ensnares this in contrast to the lime usually found in combination with rum. Then comes the full port fruitiness and, especially with gomme syrup, a long, wine-focussed finish.
I would recommend a very fresh Tawny Port without ageing, or even LBV or Graham's Six Grapes (between Tawny and Ruby). It should have more body than the standard Ruby, but not be too sweet like some older Tawny Ports. With the Jamaica rum, on the other hand, I would advise it not to be too full-bodied. So rather 40-50%, instead of overproof or an esther bomb. I've always had good experiences with splitting only 5ml of overproof Jamaica with an otherwise 46% rum.
Source: Unknown origins, probably came from Chicago to NYC's Waldorf Astoria, shared by David Wondrich, 2007, Esquire Magazine
