The Gin Fizz debuted in print in the 1876 edition of The Bar-tenders Guide by Jerry Thomas, according to cocktail historian David Wondrich. Initially featured in the book’s appendix, it’s akin to the frothy, bubbly relative of the Tom Collins, incorporating gin, lemon, sugar, and soda.
Following its introduction, the Gin Fizz swiftly gained popularity, often served as a smooth nightcap. Variations soon emerged, with an egg yolk yielding the Golden Fizz and an egg white producing the Silver Fizz.
Fizzes enjoyed a heyday in the early 20th century in the United States before the arrival of Prohibition. Among them, the most renowned iteration was the Ramos Gin Fizz, originating in New Orleans. This rendition includes heavy cream and orange flower water, maintaining a devoted following in certain quarters of the city. Additionally, there’s the Sloe Gin Fizz, a twist featuring tangy sloe gin, often omitting the egg white.
Gin Fizz Ingredients
- Gin (60 ml / 2 oz): The star of the show, gin brings a botanical profile that forms the base.
- Lemon Juice, Freshly Squeezed (30 ml / 1 oz): Adds a tangy acidity that cuts through the sweetness.
- Simple Syrup (22 ml / 3/4 oz): Offers a hint of sweetness to balance the tartness of the lemon juice, creating a harmonious flavor profile.
- Egg White (about 15 ml / 1/2 oz): Adds a velvety texture and a luxurious foam top, enhancing the visual appeal and mouthfeel of the drink.
- Club Soda (about 30 ml / 1 oz): The bubbles finishing touch that gives the Gin Fizz its fizz and lightness.
Gin Fizz Recipe
- Dry Shake for Frothiness: Begin by adding the gin, lemon juice, simple syrup, and egg white to a cocktail shaker. Engage in a rough dry-shake (without ice) for about 15 seconds to aerate the egg white, creating a frothy texture.
- Chill and Mix: Add 3 or 4 ice cubes to the shaker and shake well once more. This step chills the cocktail and further integrates the ingredients, ensuring a smooth, cold drink.
- Serve with a Fizz: Double-strain the mixture into a chilled Collins glass to remove any ice shards and ensure a smooth texture. Top with club soda to add that signature fizz and a slight dilution that makes the drink even more refreshing.
- Presentation: The drink should be served immediately to enjoy the frothy top and effervescence at their best. The egg white foam creates a perfect canvas for a few drops of bitters or a simple garnish, though traditionally the drink is left unadorned to highlight its elegant simplicity.
The Gin Fizz Cocktail – An Evening Sipper
Feel free to experiment with various fizzes, but you may gain a deeper appreciation for the genre after savoring the original. To make the classic Gin Fizz, start with quality gin. As the sole spirit in the cocktail, the gin forms the foundation upon which the other ingredients rest. Therefore, it’s essential not to compromise on quality.
Opt for a London Dry gin for robust botanical notes of juniper, or choose a modern-style gin with softer, floral undertones for a delightful rendition.
For a richer texture and a substantial frothy head, consider dry-shaking the cocktail first. This involves shaking it without ice to allow the liquid ingredients to blend seamlessly with the egg white. When dry-shaking, ensure to shake well for at least 15 seconds to achieve the desired frothiness.
Don’t skimp on shaking time if you aim for a luxuriously frothy result. After completing the dry shake, add ice and shake again until chilled. Finally, strain the mixture into your glass for a visually appealing layered presentation.
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