Chocolate Fizz – Make This Elegant Chocolate And Dark Rum Cocktail

Chocolate Fizz Cocktail
Chocolate Fizz Cocktail

What Does The Chocolate Fizz Taste Like?

The Chocolate Fizz tastes similar to a chocolate mousse, and surprisingly the majority of the flavor comes from the black rum and not the white chocolate liqueur. No naturally aged spirit is black, and the black color in black rum comes from molasses added to gold rum at the end of the aging process. This gives black rum a deep, dark, brown sugar flavor. Combined with the light creaminess of the egg whites and the subtle chocolate favor from the chocolate liqueur, you have a cocktail fit for anyone who likes boozy desserts. A surprisingly subtle and elegant dessert cocktail that still packs a punch.

How To Get Egg White Right In Cocktails.

Cocktails with egg whites are difficult cocktails to get right, and anyone who says otherwise is projecting a false image. Everyone who has made a fizz has had one of these pops open on them while shaking, only to make a mess. The best advice I can pass on to making any fizz cocktail is it comes down to 2 things; Technique and chemistry. A common technique that works very well is using a dry shake. A dry shake is shaking all your ingredients together without ice first to make forming the foam easier. The foam will still form with ice, but you will work twice as hard for half the result if you shake with ice first. The first shake is only about 20-30 seconds of vigorous shaking, but this is the part that forms most of your foam. A little tip here is to wrap a kitchen towel around the seal of your shaker because no matter how strong you are or how tight your grip, it will pop open a little. As the egg whites unfold, they can expand up to 8x their original size, thus increasing the pressure inside the shaker and forcing small amounts of the sugary egg mix to squirt out. Wrapping a small towel around the shaker will catch this and keep things clean.

Next and more important is chemistry. You have to get the science right for egg whites to foam properly. Denaturing/unfolding egg protein into a meringue is more science than brawn, and a friend of mine who is a baker once gave me this advice for how she made meringue at the bakery.

  1. Keep it room temperature.
  2. Use an acid to help break the proteins hydrogen bonds and unfold it in addition to beating it.
  3. Use sugar to stabilize the foam from collapsing and to form smaller bubbles.

A mistake I made for a long time was using eggs fresh from the fridge. Even if I’m doing a dry shake, I’m still starting with cold ingredients. So take the eggs out and let them come to room temperature first. Cold egg protein is much more stable and difficult to break apart than if it is at room temperature. The next tip is to use acid. Bakers will use cream of tartar as the acid helps accelerate the denaturing process along with beating it. In the cocktail, we use lemon or lime juice. It is much, much harder to form a foam without using an acid. The last bit of advice is to use sugar to stabilize the foamed protein from collapsing. A sweet liqueur alone isn’t enough. I’ve tried making fizzes with just liqueurs for sweeter alone, and they have never formed a good foam. This needs real simple syrup. If you don’t use sugar in your Fizz, what will happen is the foam will develop, but it will collapse back into the liquid just as fast, and you will be left with a thin layer of lame bubbles on top. It will still taste the same and be good, but that beautiful foam will be gone, and for these drinks, the large foam head is the garnish. The sugar makes the water “wetter” and helps keep the suspended air inside from combining into larger bubbles. This helps form a smoother micro bubble foam.

Cocktails with egg whites are some of the most elegant and sublime cocktails, but they are not the easiest to make. Eventually, you can get to a point where you can make them correctly and consistently, but it can take a while and many failed attempts. Hopefully, the tips I gave help shorten that journey. There are a lot of tips and tricks out there for making fizzes, and I tried to keep mine reasonable and realistic, but see what works for you. I’ve been doing this for a long time, and still, I have the occasional one that doesn’t foam up well, even though I make them all the same. It’s just the nature of the egg sometimes, and I accept it and make it again.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Chocolate Fizz

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

283

kcal
ABV

13%

Total time

4

minutes

Learn how to make an amazing Chocolate Fizz.

Ingredients

  • 1 oz Egg Whites

  • 2/3 oz Lime Juice

  • 2/3 oz Simple Syrup

  • 2/3 oz White chocolate Liqueur

  • 2 oz Black Rum

  • 1.5 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in the shaker.
  • Shake dry for 30 second – egg foams better when it is not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards. Lastly gently add the soda water to maintain its carbonation

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Black Velvet – Make The Classic 1861 British Mourning Cocktail

Black Velvet Cocktail
Black Velvet Cocktail

The Black Velvet was invented in 1861 to mourn the death of Queen Victoria’s husband, Prince Albert. The black color symbolizes grieving for the dead and Champagne because he was the queen’s husband damnit. Queen Victoria was so heartbroken by his death that she only wore black for the rest of her life from that point on. When I told my wife that when I pass, I want a recreation of Tim Finnegans wake or to be turned into a marionette puppet, I doubt she will honor either wish, but she might serve black velvets, and I that would be good enough.

Personally, I only really like brut and extra brut sparkling wine, but a Sec is perfect for this cocktail. It ends up tasting almost like a Coca-Cola but better. Brut is good too, but the slight extra sweetness of the sec is nice. But that’s just me; my wife likes the drier taste of the brut better.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Black Velvet

3 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

235

kcal
ABV

7%

Total time

3

minutes

Learn how to make the classic Black Velvet cocktail.

Ingredients

  • 3 oz Guinness

  • 3 oz Sparkling Wine

Directions

  • Simply combine the ingredients in a chilled serving glass.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.