The first printed reference to "fiz" is in the appendix to the 1876 edition of Jerry Thomas'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 L'Art Culinaire Francais published that year.
Gin fizz
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", whereas the kind of gin historically used in a gin fizz is unknown. Simple variations on the gin fizz are
A Ramos gin 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 ounce 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.
A traditional sloe gin fizz contains sloe gin, 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, strawberries, mint sprigs
Non-gin fizzes
Buck's fizz – champagne, orange juice, sometimes grenadine
Chicago fizz – rum, port wine, lemon juice, sugar, and egg white
Manhattan cooler – whisky, lemon juice, sugar, and lemon-lime soda
Pink Fizz - Swedish punsch, lemon juice, grenadine, soda water
Morning Glory fizz - whisky, absinthe, lemon juice, one egg white, sugar, soda water
Whiskey fizz – whiskey, lemon juice, sugar, and lemon-lime soda
Mojito - white rum, sugar, lime juice, soda water, and mint.
