Gin Fizz

Taste

The Collins pour, shaken hard first and served tall with no ice in the glass: two ounces of gin, an ounce of lemon, half an ounce of simple, then soda. The shake beats air into the lemon, so there is a foam head over a short cold body. Drink it while the fizz is still on it.

History

Jerry Thomas prints the Gin Fizz in the 1876 edition of his Bar-tenders Guide, as the Whiskey Fizz with gin in the whiskey's place: shake the spirit, lemon, and sugar with ice, strain, and top with seltzer. The Fizz is the Sour served long and strained off its ice; the Collins is built in the glass. Henry Charles Ramos built the famous variant at the Imperial Cabinet Saloon in New Orleans in 1888, with cream, egg white, and orange flower water, and held the formula until Prohibition closed him in 1919. This menu pours two ounces of gin, an ounce of lemon, and half an ounce of simple, shaken, then soda in a tall glass with no ice.

• Difford's Guide, Gin Fizz
• Difford's Guide, History of gin cocktails

Same shape, other bottles

The Highball family, with the bottle that changed.

• Tom Collinsthe same pour
• Elderflower Collinswith elderflower liqueur
• Mojitolight rum and lime juice for gin and lemon juice
• Palomatequila, grapefruit juice, and lime juice for gin and lemon juice
• Dark and Stormyaged rum and lime juice for gin and lemon juice
• Gin Rickeylime juice for lemon juice