Chinese Fizz
(Ward, 2008)
2 oz Rum
.5 oz Cointreau
.25 oz Luxardo Maraschino
.5 oz Lemon Juice
.25 oz Grenadine
1 egg white
1-2 dash Angostura Bitters
Dry shake all ingredients, add ice and shake again. Double strain, highball fizz glass with ice. Garnish: Orange wheel
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Description
Jamaican Rum, Cointreau, Luxardo Maraschino, Fresh Lemon Juice, Cane Sugar Syrup, Grenadine, Egg White, Angostura Bitters
A fizz variation on the Chinese cocktail from ‘The Savoy Cocktail Book’, by Harry Craddock.” – Phil Ward, Death & Co
