Japanese Fizz
재료
- Blended Whiskey 1 1/2 oz
- Lemon Juice of 1/2
- Powdered sugar 1 tsp
- Port 1 tblsp
- Egg White 1
- Carbonated Water Top
조리법
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.
자파니즈 피즈는 블렌디드 위스키와 레몬 주스에 포트 와인과 전체 달걀 흰자를 더하고 탄산수를 얹은 정교한 하이볼입니다. 달걀 흰자는 실키하고 거품 이는 질감을 만들어 단순한 위스키 사워를 더 우아한 것으로 변신시키고, 포트는 와인 같은 깊이를 더합니다. 금주법 이전 미국의 클래식입니다.
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.
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.
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