4 min

Gin Fizz: an effervescent and refreshing drink

The Gin Fizz is a refreshing cocktail known for its combination of gin, lemon juice, simple syrup, and soda water. Served in a highball glass with ice, this drink is famous for its effervescent and refreshing texture.

Espirituosas

4 min

gin lemon

Ingredients

Gin

Lemon juice

Simple syrup

Soda water

Lemon slice

Ice

Nutritional Profile

Calories

199 per serving

Alcohol content

20% alcohol by volume (ABV)

Sloe Gin Fizz

The only difference between Gin Fizz and the Sloe Gin Fizz is that the latter uses Sloe Gin instead of traditional gin.

Ramos Gin Fizz

Ramos Gin Fizz is made with 45 ml gin, 15 ml lime juice, 15 ml lemon juice, 30 ml simple syrup, 60 ml cream, 30 ml egg white, three dashes of orange flower, two drops of vanilla extract and soda water. Combine all ingredients except the soda water in a shaker. Shake, add ice, and shake again.Double strain into a highball glass, and top with soda water.

Last Summer Fizz

To make a Last Summer Fizz you need 15 ml gin, 22 ml lemon juice, 15 ml Chartreuse Verte Liqueur, 7 ml lemon cordial, an egg white, soda water, and mint. Mix all ingredients in a shake, add ice, shake again. Strain it into a Collins glass with ice, top with soda water, and garnish with mint.

What does this drink consist of?

The Gin Fizz is a cocktail made with gin, lemon juice, simple syrup and soda water, served in a highball glass with ice.

What glass is used to serve a Gin Fizz?

Tall glasses, such as a highball glass or Collins glass, are typically used to serve a Gin Fizz.

Is the Gin Fizz a strong alcoholic drink?

This cocktail only involves gin as the alcoholic component, and it is diluted with soda water, making it a “long” drink that is light rather than strong.

How did the Gin Fizz originate?

The Gin Fizz originated with the creation of the Fizz family of cocktails, being the first to include soda or sparkling water. The drink's first printed reference was in the 1887 edition of Jerry Thomas' Bartender's Guide. The International Bartenders Association also played a role in its popularization by including it in their prestigious list of cocktails in 1951.