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

ग्लास Highball glass

कठिनाई Hard

कैलोरी ~196 kcal

ABV 12.91%

सामग्री

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

विधि

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

The Japanese Fizz is a sophisticated highball that builds on blended whiskey and lemon juice with the addition of port wine and a whole egg white, topped with carbonated water. The egg white creates a silky, frothy texture that transforms a simple whiskey sour into something more elegant, while the port adds a wine-like depth. It is a pre-Prohibition American classic.

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 सितमबर 2017

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