Chicote's China Fizz uses mandarin juice, egg white, sugar, dry gin, and seltzer.
El Bar Americano en España by Pedro Chicote (1927, p.103)
| 1 mandarin | jugo de mandarina — jugo de una mandarina | acid |
| 1 copita | dry gin — 1 copita de dry gin | base |
| ice — 2 ó 3 pedacitos de hielo | base | |
| Seltzer water — agua de seltz | dilution | |
| 1 whole | clara de huevo fresco — 1 clara de huevo fresco | other |
| 2 tablespoon | jarabe de azúcar — 2 cucharadas de jarabe de azúcar | sweetener |
Ice: Ice
Cocktails by Pedro Chicote (1928, p.268) — Mandarin version
| 1 mandarin | mandarin juice — Jugo de una mandarina | acid |
| 0.5 copita | dry gin | base |
| ice — Hielo | base | |
| Seltzer water — Agua de seltz | dilution | |
| 0.5 white | egg white — Clara de huevo | other |
| 2 tablespoon | Sugar syrup — Jarabe de azucar | sweetener |
Ice: 2 or 3 pieces ice
This matters because it preserves a mandarin-led fizz branch inside Chicote's late Madrid chapter.
See also: Gin Fizz, Texas Fizz