Gin Fizz Recipe
Fizzes are any number of sour-based cocktails with the mandatory addition of club soda and lemon juice. Gin was the earliest spirit used in a fizz. The Gin Fizz, which is a close relation to the Tom Collins, has been satisfying bar patrons for more than a hundred years. One of the defining differences between a Gin Fizz and a Tom Collins is the glass size. Highball glasses containing 8 to 12 ounces are preferred for a fizz, while the larger collins glass is, not surprisingly, preferred for a Collins. The Ramos Gin Fizz, formulated by the Ramos brothers in New Orleans in the late 1880s, remains popular today, especially as a hangover cure. Legend has it that the initial Ramos Gin Fizz required so much vigorous shaking that it was passed among patrons until their arms tired.
- 2 ounces gin
- 3/4 ounce fresh lemon juice
- 1 teaspoon superfine sugar or simple syrup
- Cold club soda
- Sprig of mint
- Shake the gin, lemon juice, and sugar with ice; then strain into a 10-ounce highball glass filled with ice. Add club soda to fill, and garnish with a mint sprig.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
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