The Chinese Fizz is just straight up a really cool cocktail. This rum-based cocktail is understated, elegant, and beautifully balanced. Expect a nice finish with a subtle cherry flavour. This cocktail has earned itself a spot on my go-to drink list. I think you're going to love it as well.
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Origin
The Chinese Fizz was created by Phil Ward in 2008 at the Death & Co Bar, New York City, and featured in the Death & Co book. It was his 'fizz' take on the Chinese cocktail from The Savoy Cocktail Book by Harry Craddock of the Savoy Hotel London, England (1930).
Fizz cocktails are mixed with either a whole egg or egg whites to give them a distinctive, frothy foam and silky texture, and they are served in a fizz glass.
Ingredients
- Appleton Estate V/X Rum
- Luxardo Maraschino Liqueur
- Cointreau
- Freshly squeezed lime juice
- Simple syrup
- Egg whites
- Grenadine
- Angostura bitters
See the recipe card below for quantities.
Instructions
Add all of the cocktail ingredients into a cocktail shaker and dry shake (shake without ice) for thirty seconds. Add some ice cubes and shake for another twenty seconds. Strain well into an ice cube filled fizz glass. Garnish with a dehydrated citrus wheel and a straw to serve.
How to make dehydrated citrus wheels
This recipe originally calls for an orange wheel, but for these tiny cocktail garnishes I used some little key limes. You can use whatever citrus you prefer. Slice them very thinly. I used a Japanese mandoline to make doing this easy and the slices perfectly even. Place them on a parchment paper covered baking sheet.
With your oven set to its lowest heat setting, heat the tray for about five to eight hours. Check on them occasionally. They will be completely dry when finished. I flipped mine over near the end to help speed up the process.
Substitutions
You could use another kind of rum in this cocktail, but I recommend that you stick to brown rather than white so that it can stand up to the other strong flavours. If the rum you choose is on the sweeter side, reduce the amount of simple syrup a touch.
Simple syrup can be substituted with agave syrup, however, it is not an equal substitution. I would convert ½ oz simple syrup to ¼ oz agave syrup or less.
Equipment
Everyone who enjoys making cocktails should have a great cocktail bar set. I really like this one. It comes with so many great tools, including a muddler and various types of strainers. I purchased one for myself then ended up giving away a few as gifts.
Buy Now → This cocktail served in a fizz glass, which is kind of a deeper more squared version of a coupe glass that has some room for ice cubes.
Buy Now → Looking for more great cocktails? I have a bunch I think you will like! For example, the Gypsy Eyes cocktail pictured below, with its bright citrus flavours and underlying complex herbaceous notes. Look for it in my drink recipes, along with many more.
📖 Recipe
Chinese Fizz
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: 1 cocktail 1x
- Category: Cocktails
- Cuisine: British
Description
The Chinese fizz is a rum-based cocktail that is understated, elegant, and beautifully balanced. Expect a nice finish with a subtle cherry flavour.
Ingredients
2 oz Appleton Estate V/X Rum
¼ oz Luxardo Maraschino Liqueur
¼ oz Cointreau
½ oz freshly squeezed lemon juice
½ oz simple syrup
½ oz egg whites*
¼ oz grenadine
a dash angostura bitters
Garnish:
dehydrated citrus wheel
straw
Instructions
Add all of the cocktail ingredients into a cocktail shaker and dry shake (shake without ice) for 30 seconds.
Add some ice cubes and shake for another 20 seconds.
Strain well into an ice cube filled fizz glass. Garnish and serve.
Notes
* Crafting cocktails with raw egg requires careful handling of the shell where bacteria lies. I like to buy a carton of pasteurized egg whites to make things easier.
This cocktail recipe is by Phil Ward, Death & Co, and is featured in the Death & Co book.
Nutrition
- Serving Size:
- Calories: 56
- Sugar: 14.6 g
- Sodium: 44.6 mg
- Fat: 0.1 g
- Carbohydrates: 16.9 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Heidi says
Luv this drink. Thanks.
Asha says
Thanks for the review 🙂
Elana says
My husband and I tried your Chinese Fizz drink this evening.
We both liked it. Thanks.
Asha says
That's great, thank you 🙂
Beki says
Great drink. Love the hint of cherry.
Asha says
Thank you!
Melanie says
Definitely a five-star drink!
Asha says
Thank you 🙂
Glen says
So good. Definitely making often.
Asha says
Thanks 🙂
Rachel says
Refreshing drink. My friends and I really enjoyed it. Will be making again. And again.
Asha says
Thank you ❤️
Bernice says
So pretty!! This cocktail reminds me of cherry blossoms in the spring and it tastes like it too. Love the idea of making dried key lime wedges... I have a few calamansi in the fridge and they would definitely work well dried as garnishes.
Asha says
The colour is very pretty, isn't it? I bet they would work great 😀
Marie-Pierre Breton says
Nothing like a foamy cocktail! Love this rum addition in there. Little brother of pisco sour. Yummy!
Asha says
Thanks! I agree - love a great foamy cocktail.
Lily says
This was so good! Made it for a ladies' brunch. Can't wait to try some of your other drink recipes for the holidays!
Asha says
Thanks so much! Really glad that you enjoyed it 🤗
Kristen says
Definitely one I will make for my Dad, it has all the things he loves!
Asha says
Thank you, hope he loves it!