The gin fizz is almost as old as the Gin Sour, and it’s a nice improvement on the original. If you found gin sour too much, then perhaps gin fizz is more up your alley.
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What is gin fizz?
The gin fizz is a natural progression from gin sour, since gin cocktail are so old and well know there are dozens of spin-offs. So, a fizz in general is a spirit, mixed with lemon juice, simple syrup, and club soda, and it often has that egg or aquafaba foam on top. The gin fizz is exactly that; basically a gin sour highball.
- 2 oz gin
- 1 oz lemon juice
- 0.75 oz simple syrup
- 0.5 oz egg white or aquafaba
- club soda to top
- Combine all ingredients in a shaker, without ice and without club soda. Dry shake for 15 seconds.
- Add ice to shaker, continue shaking for another 15 seconds.
- The dry shake will build up a lot of pressure, be careful when opening the shaker.
- Dry shaking before adding ice makes much more foam than simply shaking with ice.
When is this drink best ?
I think the gin fizz works great as a summer cocktail, though I guess you could still see it on the menu in other seasons. Despite the foam, it’s light, it’s fizzy, and it’s very refreshing. I could easily see this serves on a summer evening at a medium range restaurant, or even a fancier one where the bartenders have a bit more knowledge than the basic recipes.
My thoughts on gin fizz
I liked the gin fizz, more than the gin sour. The recipe is absolutely the same, except you’re adding some club soda to turn this into a highball (or lowball if you like). The added carbonation tones down the gin just enough to make it easier to drink, and I’ve found it makes the egg foam on top get even lighter and take up more space.
Overall a very nice cocktail, with a nice play between the gin and lemon juice, and a slightly smooth consistency due to the egg. Not as smooth as the gin sour, since this is made long with club soda, but still a bit noticeable.
If you like Gin fizz, you might also like…
Gin Sour – a gin sour with a foamy top
Gin Tonic – 1:2 gin to tonic water, simple but delicious
Tom Collins – a gin fizz without the egg
Southside Fizz – a gin Mojito
Mojito – a rum highball, heavy on the lime and mint
French 75 – a gin and champagne sour
Notes, substitutes, and tips
You can swap the egg white with aquafaba, the water that comes in chickpea cans. You use the same amount, and it will foam up just the same.
Club soda or sparkling mineral water work best in a gin fizz, and you can add as much or as little as you want. Generally you’re going to top the glass, but you can really draw this out and turn it into a low alcohol drink.