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
1 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.
* Be careful when consuming raw eggs in cocktails. I like to buy a bottle of pasteurized egg whites.
This cocktail recipe is by Phil Ward, Death & Co, and is featured in the Death & Co book.
Keywords: Chinese fizz