Gin Fizz
Gin, lemon and sugar shaken hard and lengthened with soda. Served without ice in the old style.
Shaken · Highball · Medium · about 3 minutes · about 11% ABV
Ingredients
- 60 ml Gin
- 30 ml Fresh lemon juice
- 20 ml Sugar syrup
- 60 ml Soda water
- Lemon wheel (garnish)
Method
- Pour 60 ml gin into the shaker
- Add 30 ml fresh lemon juice
- Pour 20 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 60 ml soda water
- Garnish
Tip
Pour the soda first, then the shaken mix, for a lively head.
About the Gin Fizz
The Gin Fizz was printed by Jerry Thomas in 1876. It became so popular in New Orleans around 1900 that bars hired extra staff to shake them.
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Gin Fizz FAQ
What's in a Gin Fizz?
60 ml gin, 30 ml fresh lemon juice, 20 ml sugar syrup, 60 ml soda water, garnished with lemon wheel.
How strong is a Gin Fizz?
About 11% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Gin Fizz?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Gin Fizz in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
