This cocktail is over three hundred years old and its origins are closely intertwined with those of the Gin and Tonic. The Gin Fizz recipe appears to date back, in fact, to 1750.
During this period, British Naval officers had taken to using gin to combat fever contracted in the colonies. Voyages at sea were exceedingly long and sailors had no means of consuming fresh produce, nor could they preserve foods containing vitamin C, essential for fighting scurvy. Thus was born the Gin and Tonic.
On the initiative of Admiral Nelson, this drink was enriched with lime juice, to the point that British sailors are still known today as Limeys, perhaps from the habit of consuming lime juice to prevent scurvy. From the simple necessity of preserving citrus juice with alcohol, an iconic cocktail was born, enhanced with lemon juice and a splash of soda water: the Gin Fizz.
It was only in the 1920s, however, that the Gin Fizz reached the height of its popularity: fresh and thirst-quenching, it swiftly became the drink of choice among the young who, between Charleston steps and the intriguing notes of jazz, appreciated a drink of effervescent character.
The classic Gin Fizz calls for 45 ml gin, 30 ml fresh lemon juice, 10 ml sugar syrup and about 80 ml soda water: shake gin, lemon and syrup with ice, strain into a tall tumbler and top with well chilled soda. Every variation below starts from here.
Gin Fizz ingredients and the original recipe
As we have just noted, lemon is the “soul” of this drink, and this is apparent both in its pale straw colour and its aroma, citrus-forward yet wonderfully delicate.
But what exactly are the ingredients of this cocktail?
First in importance, gin. Dry and aromatic, it gives the drink the necessary backbone without overpowering the other flavours. A perfect companion for the remaining ingredients of this superb cocktail.
Then, the encounter between gin and lemon juice, with its thirst-quenching effect, is completed by the sugar syrup, which gives the drink just the right balance.
As you might well imagine, belonging to the “Fizz” family, this cocktail contains soda water, which contributes a certain dry, sparkling edge to your drink.
Not particularly suited to those who favour sweet cocktails, the Gin Fizz is prepared in a shaker. But how are the ingredients balanced?
- fill the shaker with crushed ice,
- add 3/10 gin,
- 2/10 fresh lemon juice,
- 1/10 sugar syrup,
- shake for approximately 12 seconds,
- pour into a highball glass filled with ice,
- top with 4/10 soda water.
If you are a devotee of artisanal products, you might consider making the syrup yourself. Simply fill a saucepan with equal quantities of water and sugar and, once the sugar has dissolved completely, allow it to cool. If you do not intend to use it immediately, remember to store it in a glass bottle.
Egg white: a worthy addition or a mistake to avoid?
Many bartenders like to add a few drops of egg white to the Gin Fizz. A practice still not widely embraced by patrons, its origins date back to the late 1800s. Useful for binding the ingredients together, it will give your drink a pleasing texture, as well as creating an intriguing layer of foam atop the cocktail.
There are, however, certain considerations to bear in mind when working with eggs. Indeed, one of the principal concerns is the odour: after some time, the egg white in the drink can develop an unpleasant smell. The matter is actually resolved quite simply, mask it with a stronger aroma: citrus zest, aromatic bitters, rose water, and any number of other options.
Preparing the Gin Fizz with egg white: practical guidance
But if you are determined to employ this particular ingredient in your Gin Fizz, here are some useful pointers:
First of all, remember to always keep the egg white separate from the other ingredients. Furthermore, all ingredients must be thoroughly chilled before going into the shaker. At this point add all ingredients except the soda to the shaker.
Add the egg white and shake for approximately 10 seconds, then add a medium-sized ice cube and shake again, also for 10 seconds. Do not forget at this point to double-strain the mixture before pouring it into the highball and adding the soda.
If this method does not satisfy you, you might consider letting the mixture and egg white rest for about ten seconds before shaking, to allow the citrus acids to work on the egg.
Gin Fizz variations
As we have noted many times, the only limit in mixing is your imagination. Simply varying the type of citrus, substituting syrup with honey, or choosing a distinctive gin will give a special touch to your drink.
As always, here are some tried-and-tested variations on which to practise your bartending skills.
Want to give your drink a more refined edge? Try replacing the soda with champagne. The force of the bubbles, besides imparting that pleasant sensation of effervescence to your drink, will elevate the tasting experience to another level. To true devotees of Italian craft, we suggest instead venturing a splash of Franciacorta. Highly versatile, depending on the type of sparkling wine chosen (Saten, Dry, Extra Dry…) the cocktail will be more or less effervescent. Moreover, the distinctive quality of Franciacorta is that each individual estate has its own style and production method, so you will be spoilt for choice.
Not particularly fond of lemon? No problem. At this point the choice is infinite. You might, for example, stay with the classics, using lime or grapefruit. Or you could opt for more distinctively Italian ingredients, slightly less well known, such as bergamot and citron. If instead you are a virtuoso and wish to give your drink an Eastern inflection, try kumquat or yuzu. The result will be remarkable.
On gin variations we shall not dwell at length, ten pages would not suffice to help you choose the perfect gin. What is certain is that, if you wish to give precedence to the other ingredients, the advice is to choose a London Dry Gin of straightforward character, so that it does not overpower the other flavours. If instead you like to be bold, the options are limitless: from Bombay to Gin Mare, to Gin Vettore. And if you have grown weary of the usual sugar syrup, an alternative might be honey. Depending on the type of honey chosen, the cocktail will take on a different aromatic note, always to be paired with the other ingredients.
Pairing the Gin Fizz
Now you know how to prepare the perfect Gin Fizz, how to dose the egg white for a spectacular result, and you are able to select the right ingredients to create a cocktail that bears your signature. At this point all that remains is to leave you with one final suggestion: what foods to pair it with?
We have said that the Gin Fizz is a light, effervescent and eminently drinkable cocktail. Its alcoholic strength means it is classified among “After Dinner” drinks, but it follows something of the aperitif cocktail approach when it comes to food pairing.
So go ahead with dishes that are not overly elaborate, such as grilled fish, finger food and pasta salads. Needless to say, we advise against pairing it with heavily structured dishes, red meat for example, which do not combine easily with a cocktail of simple, breezy character.
A flavour from the Marche: the Gin Fizz dei Sibillini
We have spoken often of the versatility of Gin Vettore, suited both to aperitif cocktails and to drinks of more complex character. Thanks to its seven botanicals, all different and subtly contrasting with one another, we have been able to create for you a gin of intense flavour that is at once fresh and thirst-quenching. We have called it the Gin Fizz dei Sibillini.
The bitterness of the wormwood is tempered by the sugar syrup, strictly cane sugar, to give the drink a slightly raw, unpolished quality. Pair it with a good ginger beer, such as Fever Tree, for just the right degree of effervescence. Moreover, the ginger in the ginger beer, balanced with the Mela Rosa dei Sibillini juice in Gin Vettore, will leave on your palate a pleasant sensation of gentle heat, just enough to make space for the tart, slightly sweet note of kumquat juice. A cocktail that, once tried, you will not abandon.
Frequently Asked Questions About the Gin Fizz
What are the measures for a Gin Fizz?
The classic recipe calls for 45 ml gin, 30 ml fresh lemon juice, 10 ml sugar syrup and about 80 ml soda water. Shake gin, lemon and syrup with ice, strain into the glass and top with well chilled soda.
What is the difference between a Gin Fizz and a Tom Collins?
The same family of ingredients, two different builds: the Fizz is shaken and served in a tumbler with little or no ice, while the Collins is built directly in a tall glass filled with ice.
Is a Gin Fizz made with or without egg white?
The base recipe does not call for it: egg white is the signature of the Silver Fizz variation, which gives a silky foam and more body. Without it the drink stays leaner and more citrus-forward.