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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.
Origin of the Chinese Fizz cocktail
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.
How to make it
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.
Looking for more great cocktails?
I have a bunch I think you will like! For example, the Gypsy Eyes cocktail with its bright citrus flavours and underlying complex herbaceous notes. Look for it and many more in my drink recipes.Print
The Chinese fizz is a rum-based cocktail that is understated, elegant, and beautifully balanced. Expect a nice finish with a subtle cherry flavour.
2 oz (60 ml) Appleton Estate V/X Rum
1/4 oz (7.5 ml) Luxardo Maraschino Liqueur
1/4 oz (7.5 ml) Cointreau
1/2 oz (15 ml) freshly squeezed lemon juice
1/2 oz (15 ml) simple syrup
1/2 oz (15 ml) egg whites*
1/4 oz (7.5 ml) grenadine
1 dash (12 drops) angostura bitters
dehydrated citrus wheel
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.
* Be careful when consuming raw eggs in cocktails. I like to buy a bottle of pasteurized egg whites.
This cocktail recipe is by Phil Ward, Death & Co, and is featured in the Death & Co book.
Keywords: Chinese fizz