WHISKEY FIZZ
The Whiskey Fizz: The 1880s Drink That Put Bubbles in Your Whiskey
The Whiskey Fizz emerged in American bars during the 1880s as part of the larger Fizz category, which gained popularity in New Orleans and spread throughout the country. The fizz family included versions made with gin, brandy, rum, and whiskey, all following the same basic template.
What distinguishes a fizz from other cocktails is the shaking technique combined with soda water. Bartenders would shake the whiskey, lemon juice, and sugar vigorously with ice to create a cold, frothy mixture, then strain it into a glass and top with soda water. This method creates a lighter texture than a standard sour while adding carbonation.
The Whiskey Fizz became a morning and afternoon drink in the late 1800s. The combination of citrus and bubbles made it feel more appropriate for daytime consumption than straight spirits. By the 1890s, fizzes appeared on bar menus across America, though they required more effort than simply stirring a drink, which made them a sign of a serious bar operation.
The drink works because the shake aerates everything while chilling it thoroughly, and the soda water adds a crisp finish that keeps it from feeling heavy.
RECIPE:
2 oz whiskey (bourbon or rye)
¾ oz fresh lemon juice
½ oz simple syrup
2-3 oz soda water
Lemon wheel for garnish
Method:
Add whiskey, lemon juice, and simple syrup to shaker with ice
Shake vigorously until well-chilled
Strain into chilled highball glass without ice
Top with soda water
Stir gently once
Garnish with lemon wheel