Japanese Fizz
The Japanese Fizz is a medium whiskey highball, sweet and tart on the palate. Shaken and served in a highball glass.
- 3 min
- Highball glass
- Shaken
Flavor profile
- Tart
- 39 out of 100
- Sweet
- 43 out of 100
- Fruity
- 30 out of 100
- Creamy
- 32 out of 100
- Boozy
- 27 out of 100
How to make a Japanese Fizz
To make a Japanese Fizz, shake with ice and strain into a highball glass: 1½ oz blended whiskey, ¾ oz lemon, ¼ oz simple syrup, ½ oz port, 1 egg white and 3 oz carbonated water.
You'll need
- Blended whiskey1½ oz
- Lemon¾ oz
- Simple syrupor 1 tsp sugar + a splash of water¼ oz
- Port½ oz
- Egg white1
- Carbonated water3 oz
Pairs well with: Simple syrup · All syrups
Instructions
- 1
Add blended whiskey, lemon juice, simple syrup, port and egg white to a cocktail shaker.
- 2
Shake hard without ice for about 10 seconds to whip the egg.
- 3
Add ice to the shaker.
- 4
Shake again for 10-15 seconds, until the shaker feels very cold.
- 5
Strain into a highball glass filled with fresh ice cubes.
- 6
Top with carbonated water.
- 7
Give it one gentle stir.
Why shake? Lemon juice needs a hard shake to mix and chill properly; the egg white needs a dry shake first to turn silky.
No simple syrup? Muddle 1 tsp sugar with a splash of water in the shaker until it dissolves, then carry on.
Japanese Fizz questions
What does a Japanese Fizz taste like?
Mostly sweet and tart. It's a medium drink at about 8% ABV once mixed.
How strong is a Japanese Fizz?
About 8% ABV after mixing with ice, about as strong as a glass of wine.
What's the difference between a Japanese Fizz and an Imperial Fizz?
Both use blended whiskey, lemon, simple syrup and carbonated water. The Japanese Fizz adds port and egg white, while the Imperial Fizz uses light rum.
What glass do you serve a Japanese Fizz in?
A highball glass.