Gin Fizz

What is the difference between Gin Fizz, Tom Collins, Gin Sour, and a Gimlet?

A Gin Fizz features Gin, lemon juice, simple syrup, and club soda, often with an optional egg white for frothiness. It’s served over ice in a highball glass and is known for its effervescent character.

On the other hand, a Tom Collins also includes Gin, lemon juice, and simple syrup but typically has more club soda, making it a taller and often sweeter drink. You’ll usually find it in a Collins glass, which is taller than a highball glass.

A Gin Sour simplifies things by using Gin, lemon juice, and simple syrup, skipping the club soda entirely. This makes it a more straightforward, tart drink, usually served up or on the rocks in a lowball glass.

Lastly, a Gimlet swaps out the lemon juice and simple syrup for lime juice, often using a lime cordial like Rose’s. It’s a sharper, more lime-focused drink usually served in a cocktail or coupe glass.

Gin Fizz with Prosecco

Switching out the club soda for Prosecco in a Gin Fizz adds complexity and flavor. Prosecco’s natural sweetness and fruity undertones complement the Gin’s botanicals, while its effervescence elevates its texture. The result is a richer, more nuanced beverage that maintains the refreshing character of the original drink. 

What is a Ramos Gin Fizz?

A Ramos Gin Fizz is a variation of the classic version that adds cream and orange flower water to the mix. Created by bartender Henry C. Ramos in 1888 in New Orleans, this drink gained immense popularity for its rich, aromatic, and frothy character. Including egg white and a vigorous shaking process contribute to its signature creamy texture. It’s often considered a more decadent and complex take on the traditional cocktail.

Gin Fizz Variations

Want to change your Gin Fizz Game? Try one of our other versions of the drink:

• Sloe Gin Fizz: It uses sloe gin, a liqueur made from gin and sloe berries, introducing a fruity and slightly tart flavor. The sweet-tart balance of sloe berries mixed with zesty lemon is something I particularly enjoy.
• Elderflower Gin Fizz: Elderflower liqueur adds a unique floral sweetness to the mix. Its elderflower complements the gin’s botanicals, creating a harmonious blend.
• Cucumber Gin Fizz: Fresh cucumber juice makes it exceptionally refreshing. The crispness of the cucumber pairs perfectly with the complexity of the gin.
• Blackberry Gin Fizz: Muddled blackberries offer a berry-forward profile, blending tartness and sweetness for a vibrant experience.
• Grapefruit Gin Fizz: Grapefruit juice replaces lemon juice, adding a bittersweet citrus twist. Its tangy flavor brings a zesty punch.
• Rosemary Gin Fizz: Rosemary-infused simple syrup lends an herbal depth. The piney aroma of rosemary beautifully complements the gin’s botanicals.
• Lavender Gin Fizz: Lavender syrup provides a calming, floral undertone. Its soothing aroma makes it perfect for a relaxing evening.
• Coconut Gin Fizz: Swapping club soda for coconut water adds a tropical twist. The subtle sweetness and nuttiness of coconut water make it intriguingly different.
• Peach Gin Fizz: Peach nectar or liqueur brings a summery, fruity flair. The juicy, sweet character of peach is hard to resist.
• Cherry Gin Fizz: Cherry juice or liqueur adds a rich, tart-sweet flavor. The deep red hue of cherry also makes it visually appealing.
• French 75: Gin meets champagne, lemon juice, and sugar for a celebratory, effervescent mix. The champagne adds a touch of sophistication.
• Negroni Fizz: Adding soda water to the traditional Negroni ingredients lightens the profile. The effervescence brings a new dimension to its bitter-sweet balance.
• Strawberry Gin Fizz: Muddled strawberries infuse a summery berry essence. Their natural sweetness and hint of acidity add to the drink’s charm.

History and Origins of the Gin Fizz

The Gin Fizz traces its roots back to the 19th century, specifically to the vibrant cocktail culture of New Orleans. As previously mentioned, a bartender named Henry C. Ramos is often credited
with popularizing one of its most famous variations, the Ramos Gin Fizz, in 1888. His version included additional ingredients like cream and orange flower water, and it became so popular that Ramos had to employ a team of “shaker boys” to keep up with demand.

The basic version, however, predates the Ramos version and was a simpler affair. It gained prominence as part of the “fizz” family of cocktails, which were essentially sours with the added effervescence of soda water. These drinks became popular in the United States in the late 19th and early 20th centuries, especially as a morning “eye-opener” or hangover cure.

The cocktail quickly earned its place in classic cocktail books, including the famous “The Savoy Cocktail Book” by Harry Craddock, published in 1930.