GIN FIZZ
The Gin Fizz: The 1880s Morning Drink That Required Serious Shaking
The Gin Fizz emerged in American bars during the 1880s as part of the larger Fizz family of cocktails. New Orleans became particularly associated with the drink, where bartenders at establishments like Henry C. Ramos's Imperial Cabinet Saloon elevated fizz-making to an art form. The basic Gin Fizz predates the more famous Ramos Gin Fizz, which added cream and orange flower water.
What distinguishes the Gin Fizz from other gin and lemon drinks is the shaking technique and the addition of soda water. Bartenders would shake the gin, lemon juice, and sugar extremely hard and long to create maximum aeration and dilution. Some bars in New Orleans employed "shaker boys" whose sole job was shaking fizzes, sometimes passing a single drink between multiple shakers to achieve the proper texture.
The Gin Fizz became a popular morning and afternoon drink in the late 1800s and early 1900s. The combination of citrus and carbonation made it feel appropriate for daytime consumption, and it was often recommended as a hangover cure or breakfast cocktail. Hotels and bars served them throughout the day, with some establishments known for particularly excellent versions.
What makes the Gin Fizz work is the contrast between the intensely shaken base and the gentle effervescence of soda water added at the end. The hard shake creates a light, almost creamy texture without any dairy, while the soda adds refreshing bubbles without diluting the drink too much.
The drink is traditionally served in a Fizz glass, a tall narrow glass designed specifically for these cocktails, though a highball glass works as well.
RECIPE:
2 oz gin
¾ oz fresh lemon juice
½ oz simple syrup
2-3 oz soda water
Lemon wheel for garnish (optional)
Method:
Add gin, lemon juice, and simple syrup to shaker with ice
Shake vigorously for at least 30 seconds
Strain into chilled Fizz or highball glass without ice
Top with soda water
Stir gently once
Garnish with lemon wheel if desired