What ingredients are in a Japanese Fizz?

1 1/2 oz Blended Whiskey, Juice of 1/2 Lemon, 1 tsp Powdered sugar, 1 tblsp Port, 1 Egg White, Top Carbonated Water

What glass do you use for a Japanese Fizz?

A Japanese Fizz is traditionally served in a Highball glass.

How strong is a Japanese Fizz?

A Japanese Fizz has an estimated ABV of 12,91%.

How many calories are in a Japanese Fizz?

A Japanese Fizz contains approximately 196 calories per serving.

Japanese Fizz

Copa Highball glass

Dificultad Hard

Calorías ~196 kcal

ABV 12,91%

Ingredientes

Blended Whiskey 1 1/2 oz
Lemon Juice of 1/2
Powdered sugar 1 tsp
Port 1 tblsp
Egg White 1
Carbonated Water Top

Instrucciones

Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.

Bubbly Citrus

El Japanese Fizz es un highball sofisticado que combina whisky blended y jugo de limón con la adición de vino de Oporto y una clara de huevo entera, rematado con agua carbonatada. La clara de huevo crea una textura sedosa y espumosa que transforma un simple whisky sour en algo más elegante, mientras que el oporto añade una profundidad similar al vino. Es un clásico americano de antes de la Prohibición.

History & Origins

Fizz cocktails incorporating egg white, known as Silver Fizzes, were a major category of 19th-century American bartending, popularized by Jerry Thomas and others. The Japanese Fizz's name likely reflects the same vague Orientalism common to cocktail naming of that era — when 'Japanese' was applied to drinks for exoticism rather than culinary connection. Its exact origin is disputed but it appears in early 20th-century bar manuals.

Tasting Notes

Aroma: Citrus lemon, whiskey grain, and a light port wine berry note, with a subtle egg-white creaminess. Palate: Frothy and refreshing, with the whiskey's grain depth balanced by lemon's tartness, port's dried-fruit sweetness, and a silky egg-white texture elevated by the carbonated water. Finish: Dry and citrusy, with a gentle whiskey and port warmth.

citrus silky effervescent grainy winey

Pro Tip

Dry-shake all ingredients without ice first to properly emulsify the egg white, then shake again with ice before straining to achieve maximum froth.

Data verified septiembre 2017

Información nutricional →

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