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.

What makes a Japanese Fizz unusual among fizz cocktails?

The Japanese Fizz is distinctive for including port wine and egg white alongside blended Scotch or American whiskey, lemon juice, sugar, and soda water. The port adds a rich, fruity depth and the egg white creates a silky foam on top. Most fizz cocktails do not include a fortified wine component.

What are the ingredients in a Japanese Fizz?

A Japanese Fizz contains blended whiskey, fresh lemon juice, sugar or simple syrup, port wine, egg white, and soda water. The ingredients are dry-shaken first to emulsify the egg white, then shaken again with ice and strained into a tall glass topped with soda.

How is a Japanese Fizz served?

The Japanese Fizz is served in a highball or Collins glass filled with ice. After shaking with egg white to build foam, it is topped with chilled soda water and garnished with a cherry or a pineapple slice per some recipes. The egg white foam floats on top creating a distinctive two-layer appearance.

A pre-Prohibition American classic, the Japanese Fizz extends a whiskey sour into something more elaborate by adding port wine and a whole egg white to blended whiskey, lemon juice, and powdered sugar, then topping with carbonated water. The egg white whips into a silky, frothy texture, while the port lends a wine-like depth that distinguishes it from a plain whiskey fizz. Shaken, strained over ice in a highball, and lengthened with soda, it sits near 13 percent ABV. The technique and port addition mark it as one of the more sophisticated entries in the fizz family.

Japanese Fizz

Ly Highball glass

Độ khó Hard

Calo ~196 kcal

ABV 12,91%

Nguyên liệu

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

Hướng dẫn

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 Tháng 9 2017

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