How to Make a Gin Fizz: Classic Gin Fizz Recipe

The fizz family of cocktails (which includes such drinks as the Gin Fizz, the Whiskey Fizz, and the Ramos Gin Fizz) were first introduced in Jerry Thomas’s 1876 cookbook, Bartender’s Guide as a variation on the sours family (which includes drinks like the Daiquiri and the Sidecar). Fizzes rose in popularity and during the early 1900s, the gin fizz became known as a New Orleans specialty.

1. 1. Ramos Gin Fizz: A New Orleans classic that includes lime juice, egg white, cream, and orange flower water; famously required being shaken for 12 minutes
2. 2. French 75 (or Diamond Fizz): Substitutes sparkling wine for the club soda
3. 3. Green Fizz: Includes crème de menthe
4. 4. Sloe Gin Fizz (or Purple Fizz): Substitutes the gin for the plum-flavored sloe gin, includes grapefruit juice and egg white
5. 5. Silver Fizz: Includes egg whites
6. 6. Golden Fizz: Includes egg yolk
7. 7. Royal Fizz: Includes egg whites and yolk

The Gin Fizz and Tom Collins cocktails are often confused because they both have the same ingredients. But they have a few subtle differences that make each drink unique:

• Fizziness. While Gin Fizzes are well-shaken to make them foamy, Tom Collins cocktails are most often just stirred and have minimal bubbles.
• Ice. Gin Fizzes are chilled by being shaken with ice and then strained into a glass without ice, whereas Tom Collins cocktails are served over ice.
• Size. Gin Fizzes are traditionally an 8-ounce drink, while Tom Collins cocktails are between 14 and 16 ounces.