Japanese Fizz

Swipe to compare amount, cl, oz and parts →

Japanese Fizz ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Whiskey and whisky	45 ml	4.5 cl	1.5 oz	9 parts
Lemon Juice	15 ml	1.5 cl	0.5 oz	3 parts
White Sugar	5 ml	0.5 cl	0.2 oz	1 part
Port	15 ml	1.5 cl	0.5 oz	3 parts
Egg White	30 ml	3 cl	1 oz	6 parts
Soda Water	60 ml	6 cl	2 oz	12 parts

Garnish: No garnish

1. 01

   Chill the highball thoroughly, confirm that no garnish is required, and ready the shaker.

2. 02

   Measure whiskey, lemon juice, white sugar, port, egg white, soda water accurately and add them to a clean cocktail shaker.

3. 03

   Fill the shaker about three-quarters full with solid ice cubes and seal it firmly.

4. 04

   Add the whiskey, lemon juice, sugar, port, and egg white to a shaker and dry-shake for 10 seconds. Add solid ice and shake hard for another 10–15 seconds. Fine-strain into a chilled highball over exactly two clear ice cubes, top slowly with cold club soda, allow a compact foam cap to settle, and serve without garnish.

5. 05

   Fine-strain into the chilled highball so no small ice fragments reach the drink.

6. 06

   Serve immediately without a garnish while the drink is at its best.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.