Misplaced Pages

Fizz (cocktail): Difference between revisions

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editContent deleted Content addedVisualWikitext
Revision as of 02:17, 4 April 2022 edit60.241.160.55 (talk) →Less common gin fizzes: removed "strawberries" duplicate← Previous edit Latest revision as of 16:11, 23 August 2024 edit undo74.14.203.7 (talk) →History: Source doesn't say this. 
(24 intermediate revisions by 15 users not shown)
Line 13: Line 13:
}} }}


A "'''fizz'''" is a ] variation on the older ]s family of ]. Its defining features are an acidic juice (such as lemon or lime) and ]. A "'''fizz'''" is a ] variation on the older ]s family of ]. Its defining features are an acidic juice (such as lemon or lime) and ]. It typically includes ] or ] as its alcoholic ingredient.


==History== ==History==
The first printed reference to "fiz" is in the appendix to the 1876 edition of ]'s ''Bartender's Guide'', which contains four such recipes. The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as early as 1950, as evidenced by its inclusion in the French cookbook '']'' published that year.<ref>How's Your Drink? by Eric Felten published by Surrey Books November 29, 2007</ref> The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as early as 1950, as evidenced by its inclusion in the French cookbook '']'' published that year.<ref>How's Your Drink? by Eric Felten published by Surrey Books November 29, 2007, page 80</ref>


==Gin fizz==<!-- This section is linked from ] --> ==Gin fizz==<!-- This section is linked from ] -->
{{Infobox cocktail {{Infobox cocktail
| iba = yes | iba = yes
| name = Gin Fizz | name = Gin fizz
| sourcelink = gin-fizz | sourcelink = gin-fizz
| image = File:15-09-26-RalfR-WLC-0032.jpg | image = File:15-09-26-RalfR-WLC-0032.jpg
Line 30: Line 30:
| garnish = ] slice | garnish = ] slice
| drinkware = old | drinkware = old
| ingredients = * 4.5 cl ] | ingredients = * 4.5 cl ]
* 3 cl fresh ] * 3 cl fresh ]
* 1 cl ] * 1 cl ]
Line 38: Line 38:
}} }}


A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water.<ref></ref> The drink is similar to a ], with a possible distinction being a Tom Collins historically used "]" (a slightly sweeter precursor to ]), whereas the kind of gin historically used in a gin fizz is unknown.<ref name="Great">{{cite news|last=Sinclair|first=George|date=March 26, 2007|work=]|title=The Great Tom Collins Hoax|access-date=25 November 2008|url=https://www.scribd.com/doc/18790/Tom-Collins-Article}}</ref> A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water.<ref></ref> The drink is similar to a ], with a possible distinction being a Tom Collins historically used "]" (a slightly sweeter precursor to ]), whereas the kind of gin historically used in a gin fizz is unknown.<ref name="Great">{{cite news|last=Sinclair|first=George|date=March 26, 2007|work=]|title=The Great Tom Collins Hoax|access-date=25 November 2008|url=https://www.scribd.com/doc/18790/Tom-Collins-Article|archive-date=2 December 2008|archive-url=https://web.archive.org/web/20081202024918/http://www.scribd.com/doc/18790/Tom-Collins-Article|url-status=dead}}</ref>


Simple variations on the gin fizz are Simple variations on the gin fizz are
Line 50: Line 50:
{{Infobox cocktail {{Infobox cocktail
| iba = yes | iba = yes
| sourcelink = ramos-fizz
| name = Ramos Gin Fizz | name = Ramos gin fizz
| image = Ramos_Gin_Fizz.jpg | image = Ramos_Gin_Fizz.jpg
| caption = Ramos Gin Fizz at a bar in New Orleans | caption = Ramos gin fizz at a bar in New Orleans
| type = cocktail | type = cocktail
| gin = yes | gin = yes
Line 58: Line 59:
| garnish = | garnish =
| drinkware = collins | drinkware = collins
| ingredients = *4.5 cl ] | ingredients = *4.5 cl ]
* 1.5 cl fresh ] * 1.5 cl fresh ]
* 1.5 cl fresh ] * 1.5 cl fresh ]
Line 70: Line 71:
| footnotes = | footnotes =
}} }}
A '''Ramos gin fizz''' (also known as a "Ramos fizz" or "New Orleans fizz") contains gin, lemon juice, lime juice, egg white, sugar, cream, ], and ]. It is served in a large non-tapered 12 to 14 ounce Collins glass.<ref>, New Orleans Online. Retrieved January 2, 2016.</ref> A '''Ramos gin fizz''' (also known as a "Ramos fizz" or "New Orleans fizz") contains gin, lemon juice, lime juice, egg white, sugar, cream, ], and ]. It is served in a large non-tapered {{convert|12|to|14|usoz|ml|adj=on}} ].<ref>, New Orleans Online. Retrieved January 2, 2016.</ref>


The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol "cook" the egg white.<ref></ref> The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol "cook" the egg white.<ref></ref>


Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, ]. It was originally called a "New Orleans fizz", and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time<ref></ref> had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz - and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink. Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, ]. It was originally called a "New Orleans fizz", and is one of the city's most famous cocktails. Before ], the drink's popularity and exceptionally long 12-minute mixing time<ref></ref> had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz{{snd}} and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink.{{cn |date=December 2022}}


The ] in New Orleans also popularized the drink, abetted by Governor ] fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The ] has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today. The ] in New Orleans also popularized the drink, abetted by Governor ] fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The ] has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.


==Sloe Gin Fizz (purple fizz)==<!-- This section is linked from ] --> ==Sloe gin fizz (purple fizz)==<!-- This section is linked from ] -->
{{Infobox cocktail {{Infobox cocktail
| iba = no | iba = no
Line 106: Line 107:
* Japanese gin fizz – a standard gin fizz with a shot of lychee liqueur added * Japanese gin fizz – a standard gin fizz with a shot of lychee liqueur added
* Meyer lemon fizz – uses the sweeter ] instead of normal lemon, and adds orange juice * Meyer lemon fizz – uses the sweeter ] instead of normal lemon, and adds orange juice
* New Orleans "fiss" - 75% dry gin, 25% ], 1 egg white, 1/2 tsp. powdered sugar, 1 tsp. cream, juice each of 1/2 of an orange, lime, & lemon<ref>{{cite book |last1=Grohusko |first1=Jacob |title=Jack's Manual |url=https://archive.org/details/jacksmanualonvin00groh |date=1910 |publisher=McClunn & Co. |location=New York |page=}}</ref> * New Orleans "fiss" – 75% dry gin, 25% ], 1 egg white, 1/2 tsp. powdered sugar, 1 tsp. cream, juice each of 1/2 of an orange, lime, & lemon<ref>{{cite book |last1=Grohusko |first1=Jacob |title=Jack's Manual |url=https://archive.org/details/jacksmanualonvin00groh |date=1910 |publisher=McClunn & Co. |location=New York |page=}}</ref>
* Sour melon fizz – gin, lime juice, midori and ginger ale * Sour melon fizz – gin, lime juice, midori and ginger ale
* Strawberry gin fizz – gin, ], strawberries, club soda, mint;<ref>{{Cite web|url=https://realhousemoms.com/strawberry-gin-fizz/|title = Strawberry Gin Fizz|date = 6 June 2014}}</ref> or gin, lime juice, sparkling water, mint sprigs<ref>{{Cite web|url=https://www.cookrepublic.com/strawberry-gin-fizz-cocktail/|title = Strawberry Gin Fizz|date = 8 November 2018}}</ref> * Strawberry gin fizz – gin, ], strawberries, club soda, mint;<ref>{{Cite web|url=https://realhousemoms.com/strawberry-gin-fizz/|title = Strawberry Gin Fizz|date = 6 June 2014}}</ref> or gin, lime juice, sparkling water, mint sprigs<ref>{{Cite web|url=https://www.cookrepublic.com/strawberry-gin-fizz-cocktail/|title = Strawberry Gin Fizz|date = 8 November 2018}}</ref>
* Tillhammer – gin, Spezi, a frozen dill pickle


==Non-gin fizzes== ==Non-gin fizzes==
⚫ * ] (and variant ]{{Misplaced Pages:WikiProject Cocktails/Templates/Badges/IBAOfficialMini}}) – champagne, orange juice, sometimes grenadine
* Chicago fizz – ], ], lemon juice, sugar, and egg white * Chicago fizz – ], ], lemon juice, sugar, and egg white
* Manhattan cooler – whisky (Scotch), lemon juice, sugar, and lemon-lime soda * Manhattan cooler – whisky (Scotch), lemon juice, sugar, and lemon-lime soda
⚫ * ] (a.k.a. ]){{Misplaced Pages:WikiProject Cocktails/Templates/Badges/IBAOfficialMini}} – champagne, orange juice, sometimes grenadine
* Pink Fizz (AKA May Blossom Fizz<ref>{{cite book |last1=McElhone |first1=Harry |title=Harry of Ciro's ABC of Mixing Cocktails |date=1923 |publisher=Dean & Son Ltd |location=London |page=50}}</ref>) - Swedish ], lemon juice, grenadine, soda water<ref>{{cite book |last1=Tarling |first1=W.J. |title=Cafe Royal Cocktail Book |date=1937 |publisher=Pall Mall Ltd. |location=London |page=FIZZ}}</ref>
* Morning Glory fizz - whisky (Scotch), ], lemon juice, one egg white, sugar, soda water<ref>{{cite book |last1=McElhone |first1=Harry |title=Harry of Ciro's ABC of Mixing Cocktails |date=1923 |publisher=Dean & Son Ltd |location=London |page=49}}</ref><ref>, PUNCH. Retrieved February 2, 2020.</ref> * Pink fizz (a.k.a. May blossom fizz<ref>{{cite book |last=MacElhone |first=Harry |authorlink=Harry MacElhone |title=Harry of Ciro's ABC of Mixing Cocktails |date=1923 |publisher=Dean & Son Ltd |location=London |page=50}}</ref>) – Swedish ], lemon juice, grenadine, soda water<ref>{{cite book |last1=Tarling |first1=W.J. |title=Cafe Royal Cocktail Book |date=1937 |publisher=Pall Mall Ltd. |location=London |page=FIZZ}}</ref>
* Morning glory fizz – whisky (Scotch), ], lemon juice, one egg white, sugar, soda water<ref>{{cite book |last=MacElhone |first=Harry |authorlink=Harry MacElhone |title=Harry of Ciro's ABC of Mixing Cocktails |date=1923 |publisher=Dean & Son Ltd |location=London |page=49}}</ref>
* Whiskey fizz – whiskey (American blend), lemon juice, sugar, and lemon-lime soda * Whiskey fizz – whiskey (American blend), lemon juice, sugar, and lemon-lime soda
* Mojito - white rum, sugar, lime juice, soda water, and mint. * Vodka fizz - vodka (plain or flavored), fruit juice, and sparkling water or soda
* Mojito – white rum, sugar, lime juice, soda water, and mint.


==See also== ==See also==
Line 125: Line 128:
'''Notes''' '''Notes'''
{{reflist}} {{reflist}}
{{Refimprove|date=February 2008}}


==External links== ==External links==
Line 131: Line 133:
{{wikibooks|Bartending|Cocktails/Glossary#R|Ramos Gin Fizz}} {{wikibooks|Bartending|Cocktails/Glossary#R|Ramos Gin Fizz}}
* in the NY Times * in the NY Times
* by bartender Chris McMillan




Latest revision as of 16:11, 23 August 2024

Type of carbonated alcoholic mixed drinks For other uses, see Fizz (disambiguation).
Fizz
Cocktail
TypeCocktail family
Common alcohol(s)

A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice (such as lemon or lime) and carbonated water. It typically includes gin or rum as its alcoholic ingredient.

History

The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as early as 1950, as evidenced by its inclusion in the French cookbook L'Art Culinaire Francais published that year.

Gin fizz

Gin fizz
IBA official cocktail
TypeCocktail
Base spirit
ServedStraight up: chilled, without ice
Standard garnishlemon slice
Standard drinkware
Old fashioned glass
IBA specified
ingredients†
PreparationShake all ingredients with ice cubes, except soda water. Pour into glass. Top with soda water.
† Gin fizz recipe at International Bartenders Association

A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom gin" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown.

Simple variations on the gin fizz are

Ramos gin fizz

Ramos gin fizz
IBA official cocktail
Ramos gin fizz at a bar in New Orleans
TypeCocktail
Base spirit
ServedStraight up: chilled, without ice
Standard drinkware
Collins glass
IBA specified
ingredients†
PreparationAll ingredients except the soda are poured in a mixing glass, dry shaken (no ice) for two minutes, then ice is added and shaken hard for another minute. Strain into a highball glass without ice and topped with soda.
† Ramos gin fizz recipe at International Bartenders Association

A Ramos gin fizz (also known as a "Ramos fizz" or "New Orleans fizz") contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large non-tapered 12-to-14-US-fluid-ounce (350 to 410 ml) Collins glass.

The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol "cook" the egg white.

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a "New Orleans fizz", and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz – and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink.

The Roosevelt Hotel in New Orleans also popularized the drink, abetted by Governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today.

Sloe gin fizz (purple fizz)

Sloe gin fizz
Cocktail
TypeCocktail
ServedOn the rocks: poured over ice
Standard garnishgrapefruit slice, maraschino cherry
Standard drinkware
Highball glass
Commonly used ingredients
PreparationShake all ingredients with ice cubes, except soda water. Pour into glass. Top with soda water.

A traditional sloe gin fizz contains sloe gin (a blackthorn plum flavored spirit), grapefruit juice, simple syrup, egg white, and carbonated water. A popular alternative eliminates the egg white. Though the original recipe uses grapefruit juice, variants including lemon juice exist as well.

Less common gin fizzes

  • Japanese gin fizz – a standard gin fizz with a shot of lychee liqueur added
  • Meyer lemon fizz – uses the sweeter Meyer lemon instead of normal lemon, and adds orange juice
  • New Orleans "fiss" – 75% dry gin, 25% Creme Yvette, 1 egg white, 1/2 tsp. powdered sugar, 1 tsp. cream, juice each of 1/2 of an orange, lime, & lemon
  • Sour melon fizz – gin, lime juice, midori and ginger ale
  • Strawberry gin fizz – gin, St. Germain liqueur, strawberries, club soda, mint; or gin, lime juice, sparkling water, mint sprigs
  • Tillhammer – gin, Spezi, a frozen dill pickle

Non-gin fizzes

  • Chicago fizz – rum, port wine, lemon juice, sugar, and egg white
  • Manhattan cooler – whisky (Scotch), lemon juice, sugar, and lemon-lime soda
  • Mimosa (a.k.a. Buck's fizz)IBA – champagne, orange juice, sometimes grenadine
  • Pink fizz (a.k.a. May blossom fizz) – Swedish punsch, lemon juice, grenadine, soda water
  • Morning glory fizz – whisky (Scotch), absinthe, lemon juice, one egg white, sugar, soda water
  • Whiskey fizz – whiskey (American blend), lemon juice, sugar, and lemon-lime soda
  • Vodka fizz - vodka (plain or flavored), fruit juice, and sparkling water or soda
  • Mojito – white rum, sugar, lime juice, soda water, and mint.

See also

References

Notes

  1. How's Your Drink? by Eric Felten published by Surrey Books November 29, 2007, page 80
  2. Gin Fizz
  3. Sinclair, George (March 26, 2007). "The Great Tom Collins Hoax". Scribd. Archived from the original on 2 December 2008. Retrieved 25 November 2008.
  4. "Ramos Gin Fizz", New Orleans Online. Retrieved January 2, 2016.
  5. Creative Cleveland bartenders are the chefs of the cocktail scene
  6. New Orleans' best cocktails: The Ramos Gin Fizz - YouTube
  7. Sloe Gin Fizz Recipe - Esquire - How to Make the Perfect Sloe Gin Fizz
  8. Grohusko, Jacob (1910). Jack's Manual. New York: McClunn & Co. p. 60.
  9. "Strawberry Gin Fizz". 6 June 2014.
  10. "Strawberry Gin Fizz". 8 November 2018.
  11. MacElhone, Harry (1923). Harry of Ciro's ABC of Mixing Cocktails. London: Dean & Son Ltd. p. 50.
  12. Tarling, W.J. (1937). Cafe Royal Cocktail Book. London: Pall Mall Ltd. p. FIZZ.
  13. MacElhone, Harry (1923). Harry of Ciro's ABC of Mixing Cocktails. London: Dean & Son Ltd. p. 49.

External links


International Bartenders Association official cocktails
List of IBA official cocktails
The Unforgettables
Contemporary Classics
New Era Drinks
See also
  Liquor portal
Categories:
Fizz (cocktail): Difference between revisions Add topic