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
a 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.
* 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.
- 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
Keywords: Chinese fizz