The Gin Fizz is a classic gin highball. As part of the Gin Sour family of drinks, all you need to do is add soda water, and you have a Gin Fizz!
Another similar drink is the Tom Collins, another mix of gin, citrus, sugar and soda water. The critical difference between the two is that a Gin Fizz is served without ice, and a Tom Collins is served on ice. The Gin Fizz also, more often than not, features Egg White - confusingly, this is sometimes referred to as a Silver Fizz.
Whatever options you choose, and however it is labelled, you are guaranteed to have one tasty beverage.
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Ingredients (optional) |
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Garnish Lemon peel Ice Cubes (for shaking only) Glass Small highball glass |
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Equipment Checklist Hawthorne Strainer Shaker Fine Strainer
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Recommended Gins Seppeltsfield Road Barossa Shiraz Gin |
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Instructions 1. Add all your ingredients (except soda water) to the shaker. 2. Seal shaker without ice and shake to emulsify the egg white. 3. Fill shaker to the brim with cubes of ice. 4. Shake hard for 30 seconds. 5. Fine strain into a small highball glass without ice. 6. Add a splash of soda
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Bartender’s Top Tips Flavoured gins can work exceptionally well in a Gin Fizz Just make sure if it has some sweetness to reduce the amount of sugar syrup you add (to taste). Traditionally, a Gin Fizz is served without ice in a highball glass. Just remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer. If you are vegan, but still want all the benefits of fluffy egg white, use aquafaba (the brine from tinned chickpeas) instead. |
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