Chicago Fizz

Recipe: Liam Davy , Hawksmoor , Chicago

Photo: Courtesy of Hawksmoor

November 18, 2024

Hawksmoor takes the 19th-century classic Chicago Fizz out of cocktail obscurity. The original relied on the rich chocolate notes of a dark rum and the dried fruit of port. But in this recipe it’s lightened up by white rum and a housemade cordial of raspberries and Pinot Noir.

Ingredients

1 1/4 oz. white rum
3/4 oz. fresh lemon juice
1/2 oz. raspberry red wine syrup
1/4 oz. simple syrup (1:1)
1 fresh egg white (pasteurized if you like)
2 dashes absinthe
soda water

Tools:shaker, strainer
Glass:mini Collins
Garnish:raspberry powder

Preparation

Combine all of the ingredients in a shaker and shake hard for 10 seconds without ice. Then add ice and shake again for another 10 seconds. Strain into a glass and top with soda water. Garnish with a sprinkle of freeze-dried raspberry powder.

Raspberry Red Wine SyrupCombine 1 cup of caster sugar (or superfine sugar), 1/3 cup of raspberry purée, 1/3 cup of Pinot Noir, 1/3 cup of water, 2 1/2 tsp. of raspberry vinegar, 1/2 tsp. of malic acid, and 1 1/4 tsp. of citric acid. Stir until sugar has dissolved. Will keep in the refrigerator for a month.