Gin Fizz is a member of a popular cocktail family called “Fizz”, which is spirit, citrus, sugar, and carbonated water. A “sour” with soda basically, with the optional egg white. The ingredients Gin Fizz contains are gin, lime or lemon juice, sugar syrup, and soda. If you decide not to use egg white, you will have the exact ingredients for Tom Collins. The 2 highballs are almost identical, with just a tiny difference. Tom Collins has to be stirred and uses a bit more lemon juice while Gin Fizz has to be shaken and it has the option for lime instead of lemon, which is quite the popular choice, actually.
In 1876, Jerry Thomas printed the first known recipe for a Fizz in his book “Bartender’s Guide” which contains 4 such recipes.
Gin Fizz is known to be a specialty of New Orleans and was very popular in America during the 1900s.
For the best Gin Fizz, you need to consider a couple of things… Good gin is a must since it’s the only spirit and the base of the whole drink. London Dry would be an excellent choice and it will pair perfectly with lime instead of lemon. If you however prefer lemon, then you should get a lighter, sweeter gin. And the most important thing, if you’re using an egg, make sure it’s fresh. Fresh eggs put in water will sink to the bottom. And of course, don’t forget to Dry Shake. Dry shaking is a technique where you shake without ice for 15-20 seconds, then add the ice and shake again.
On the list of IBA Official Cocktails.
Warning: Consuming raw eggs possesses a minor risk of food poisoning.
- 2 Ounces (60 ml) of gin.
- ¾ of an ounce (22.5 ml) of fresh lemon /lime juice.
- 1 Ounce (30 ml) of simple syrup.
- 1 Egg white.
- Garnish – Lemon wheel or wedge /Lime wheel or wedge.
- Add gin, lemon /lime juice, sugar syrup, and egg white to a cocktail shaker and perform a Dry Shake (shake well without ice for about 15-20 seconds). Add the ice and shake again. If you’re not using egg, skip the Dry Shake.
- Double strain into a Collins glass over ice and top with soda.
- Garnish and enjoy.