Gin Fizz
A fresh, fizzy classic of gin, lemon and syrup, topped with soda water for a light, tart lift.
Ingredients
- London Dry gin60 ml
- Lemon juice, freshly squeezed25 ml
- Simple syrup (1 part Sugar, 1 part Water)10 ml
- Soda water, coldtop up
- Lemon, to garnish (optional)1 slice
- Egg white, for a Silver Fizz (optional)1 whole
Method
- Shake the gin, lemon juice and syrup (and the egg white, if using) without ice for 15 seconds, so everything is well combined.
- Add ice and shake again for 15–30 seconds, until the shaker is ice-cold.
- Double-strain into a chilled highball or Collins glass.
- Top up gently with soda water to preserve the bubbles.
- Garnish with a lemon slice and serve at once.
About this drink
The Gin Fizz appeared in the mid-nineteenth century and got its decisive push from Jerry Thomas in the 1876 edition of his famous bartender's guide. The simple combination of gin, lemon, sugar and fizz became the template for the whole fizz family. For a creamy version, add egg white and call it a Silver Fizz.
Questions and answers
What is the difference between a Gin Fizz and a Tom Collins?
Much the same ingredients, but a fizz is shaken hard and served shorter, traditionally without ice, before the soda water goes on top; a Collins is built long over ice.
Why is a Gin Fizz shaken without ice first?
The dry shake matters most when you add egg white: it whips the white into a foam before the ice shake chills the drink. Without egg white it simply gives a slightly livelier texture, so you can skip it.
