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Chinese Fizz | Taste and Tipple

Chinese Fizz

Course Drinks
Cuisine American
Keyword chinese fizz, Eggs, Grenadine, Lemon, Luxardo, Maraschino Liqueur, Orange Liqueur, Rum, Triple Sec
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 drink
Author Yvonne Langen


  • 2 oz Appleton Estate rum
  • ¼ oz Triple Sec
  • ¼ oz Luxardo Maraschino liqueur
  • ½ oz lemon juice
  • ½ oz simple syrup
  • ¼ oz grenadine
  • 1 egg white
  • 1 dash Angostura bitters
  • 1 orange wedge, for garnish

Simple Syrup

  • 1 cup sugar
  • 1 cup water


  1. Dry shake all the ingreidents, then shake again with ice. Double strain into a fizz or highball glass filled with ice cubes. Garnish with the orange wedge and serve with a straw.

Simple Syrup

  1. Add sugar and water to a small saucepan. Heat over medium-high heat. Stirring occasionally until sugar is dissolved. Cool to room temperature before using. Simple syrup will keep, refrigerated in an air-tight container, for up to two weeks.

Recipe Notes

Recipe adapted from: Kaplan, David, Nick Fauchald, and Alex Day. "Chinese Fizz." Death & Co. Modern Classic Cocktails. Berkeley: Ten Speed Press, 2014.