Chicago Fizz

• 1 ounce dark rum
• 1 ounce ruby port
• 1/2 ounce lemon juice
• 1/2 teaspoon superfine sugar
• 1 egg whites

Preparation:

Shake vimfully with cracked ice in a chilled cocktail shaker, then strain into a chilled small Collins glass and fizz with seltzer water to an inch or so from the top. If you don’t have a soda siphon (an entirely pardonable oversight), give the bottle a careful little shake before pouring it in. You want bubbles. As for that egg white: you can leave it out, if you like, without affecting the taste. But it does add a sturdy body to the drink, along with a nice opacity. Plus, there’s the protein. (One egg white will do for two drinks.) Oh, and for an Elks’ Club Fizz, use rye whiskey instead of rum and garnish with a bit of pineapple.