Fizz (generic name)
3.9 3 ratings
Ingredients
How to make
Serve in a fizz or highball (8oz to 10oz)
Prepare
- 1 Select and pre-chill a FIZZ OR HIGHBALL (8OZ TO 10OZ) GLASS.
Method
- 2 SHAKE first 4 ingredients with ice and strain back into shaker.
- 3 DRY SHAKE (without ice) to emulsify.
- 4 STRAIN into chilled glass. (No ice in glass.)
- 5 TOP with soda (ideally dispensed from a siphon).
8.4% alc./vol. · 1.4 standard drinks · 216 calories
History
The Derby Fizz's combination of liqueur and spirits is recommended.
Similar to the Collins, this classic from the mid-19th century is essentially a sour lengthened with carbonated water. At first glance, there is little difference between a Fizz and a Collins. However, several distinguishing features exist. A Collins should be served in a tall glass of at least 12 ounces, ideally 14 ounces. The glass used for a Fizz should be no larger than eight ounces. A Collins is served in a glass filled with ice, while a Fizz is served in a chilled glass without ice. A Fizz should be made with carbonated water from a siphon, rather than soda from bottles or cans. The pressure from the siphon helps create a bubbly head, and the tiny bubbles generated release carbonic acid, which enhances the drink's flavor and mouthfeel. For proportions, David A. Embury's 1948 book, The Fine Art of Mixing Drinks, is cited. He recommends: "1 - or a little less sweet (sugar, fruit syrup, or liqueur), 2 sour (lime or lemon juice), 3 - or a little more - strong (spirituous liquor), and 4 weak (charged water and ice)." This has been interpreted as: 2 shots spirit (gin, whiskey, vodka, brandy) 1 shot lemon or lime juice, ½ shot sugar syrup, topped up with soda. Adding half a fresh egg white technically makes this a 'Silver Fizz'.