Japanese Fizz Cocktail Recipe

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Japanese Fizz Nutrition Facts






Created by

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.

Last Updated: January 7, 2024


The Japanese Fizz is a classic cocktail that originated in the late 19th century. It is a variation of the popular Gin Fizz, which was created in New Orleans in the 1880s. The Japanese Fizz gained popularity in the United States during the early 20th century, particularly among those who enjoyed the exotic flavors of the Far East.

  • The name 'Japanese Fizz' is believed to be derived from the use of Japanese plum wine in the recipe.
  • This cocktail is perfect for those who enjoy a refreshing, fruity, and slightly exotic drink.

How Japanese Fizz Tastes?

The Japanese Fizz is a refreshing, fruity, and slightly tangy cocktail. It has a delicate balance of sweet and sour flavors, with a hint of floral notes from the plum wine. The effervescence from the soda water adds a light and bubbly texture.

Interesting facts about Japanese Fizz

  • The Japanese Fizz is a variation of the classic Gin Fizz, which was created in New Orleans in the 1880s.
  • The cocktail gets its name from the use of Japanese plum wine in the recipe.
  • The Japanese Fizz gained popularity in the United States during the early 20th century.


  • Gin: 2 oz(60ml)
  • Japanese plum wine: 1 oz(30ml)
  • Lemon juice: 0.5 oz(15ml)
  • Simple syrup: 0.5 oz(15ml)
  • Egg white: 1
  • Club soda: 2 oz(60ml)
  • Orange slice: 1
  • Maraschino cherry: 1

A few good options for Japanese Fizz are:

  • Brockmans
  • Silent Pool Gin
  • Hendrick's Gin

Learn everything on which Gin to choose


Gin provides the alcoholic base and brings its own blend of botanicals. It's crisp and dry, offering a complex backdrop for the sweeter flavors. Too much gin could overpower the delicate plum wine; too little, and the cocktail lacks depth.

Alex Green

Japanese Plum Wine

Also known as umeshu, this sweet and fruity wine gives the cocktail its Japanese twist. It adds a rich, aromatic sweetness. Without it, we lose the cultural charm of the drink. Substituting with another sweet wine or liqueur will change the profile considerably.

Emma Rose

Lemon Juice

It's all about balance, and lemon juice provides the tartness that rounds out the sweetness. It's the citrus zing in the yin-yang of our cocktail. Omitting it could leave the drink flat and overly sweet.

Mary Mitkina

Simple Syrup

Sweet and uncomplicated, this syrup ensures the cocktail has just the right amount of sweetness. If it's too light, the cocktail may be too tart, while too much makes it cloying.

Alex Green

Egg White

This gives our fizz that silky texture and frothy top. It's like the smooth jazz of the drink. Leaving it out? You'll lose the foam that adds a visual and textural appeal.

Emma Rose

Club Soda

The fizz in Japanese Fizz! It adds the sparkle and lightness, lifting the drink into a realm of refreshing effervescence. Without it, the cocktail would be a flat affair.

Mary Mitkina

Orange Slice

This garnish adds an inviting citrus aroma and a eye-catching hint of color. It's the cocktail's welcoming smile.

Alex Green

Maraschino Cherry

The cherry on top! It’s sweet, it’s cute, and it’s the classic cocktail finisher. It's a nod to tradition and adds a pop of contrasting color.

Emma Rose

Recipe. How to make Japanese Fizz Drink

  1. In a cocktail shaker, combine the gin, Japanese plum wine, lemon juice, simple syrup, and egg white.
  2. Shake vigorously without ice to emulsify the egg white.
  3. Add ice to the shaker and shake again until well chilled.
  4. Strain the mixture into a highball glass filled with ice.
  5. Top with club soda and gently stir to combine.
  6. Garnish with an orange slice and a maraschino cherry.

Pro Tips

  • Shake the cocktail shaker vigorously to properly emulsify the egg white.
  • Use fresh lemon juice for the best flavor.
  • Chill the glass before pouring the cocktail to keep it cool for longer.

Perfect Pairings

Food Pairings

  • Sushi and Sashimi: The delicate flavors of raw fish will complement the subtle sweetness of the plum wine in the cocktail.
  • Tempura: The crispness of the battered and fried seafood or vegetables pairs nicely with the effervescence of the club soda.
  • Teriyaki Dishes: The sweet and savory glaze of teriyaki sauce on chicken or beef will balance the tartness of the lemon juice.

Drink Pairings

  • Green Tea: As a non-alcoholic option, green tea can cleanse the palate between sips of the Japanese Fizz.
  • Sake: For those who enjoy stronger drinks, a small, chilled cup of sake can contrast nicely with the cocktail's fruitiness.

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What you could change in Japanese Fizz

  • Gin: You can substitute it with vodka if you prefer.
  • Japanese plum wine: If you can't find it, you can use a sweet white wine or sake.
  • Simple syrup: You can use honey or agave syrup as a natural sweetener.

Explore all drinks starting with J here

And of course - twists🍹

Yuzu Fizz

Instead of lemon juice, use yuzu juice for a more complex, tangy flavor profile. Yuzu will give the cocktail a unique Asian citrus note that's both fragrant and tart.

Sparkling Plum

Skip the club soda. Top the cocktail with sparkling sake for a boozy punch and a refined, wine-like carbonation that sings with the plum wine.

Matcha Magic

Add a teaspoon of matcha powder to the shaker before the dry shake. The matcha will color the drink a beautiful green and add an earthy depth to the flavor, complementing the botanicals in the gin.

In case you forgot basics how to make Japanese Fizz

The basic composition of simple syrup is relatively straightforward – a 1:1 ratio of sugar and water. This mixture is heated until the sugar dissolves, resulting in a clear, sweet syrup.

Learn everything about simple syrup

Add your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.

Learn everything on how to shake

Place your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.

Learn everything on how to strain

Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.

Learn everything on how to stir

Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

Learn everything on garnishing

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Frequently Asked Questions on Japanese Fizz

Can I make a Japanese Fizz without alcohol?

Yes, you can skip the Gin and Japanese plum wine for a non-alcoholic version. Substitute the Gin with tonic water, and use non-alcoholic plum flavored juice or syrup.

What makes the Japanese Fizz tangy?

The tangy taste in a Japanese Fizz mainly comes from the lemon juice used in the recipe.

Are there any options for garnish other than maraschino cherry and orange slice?

Yes, you can get creative with your garnishes. For instance, you may use a lemon slice or even a slice of Japanese plum to enhance the flavors.

Is club soda vital for a Japanese Fizz?

Club soda provides the drink with its fizzy characteristic. If unavailable, you can use sparkling water or any other fizzy drink that is neutral in flavor.

What's the best type of glass to use for a Japanese Fizz?

Japanese Fizz is typically served in a tall, slender highball glass. However, you could use any glass that can accommodate the soda's effervescence.

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