The first reference to the fizz in the cocktail world dates back to 1867 when Jerry Thomas chronicled it in the first edition of his Bartender’s Guide.

Then most basic fizz can be defined as a cocktail of spirit, sugar, lemon juice and soda water. In the late 1800s, a fellow by the name of Henry Ramos created the now famous Ramos Gin Fizz, which uses gin and adds lime juice, an egg white, and a bit of cream and orange flower water. Thanks to Ramos, the fizz’s popularity skyrocketed in America. Today, it is the quintessential brunch drink.

There are a numerous variations on the basic fizz. including the Silver Fizz (with egg white), the Golden Fizz (with egg yolk), the Royal Fizz (with whole egg), the Diamond Fizz (more commonly known as a French 75, uses sparkling wine in place of carbonated water) and the Green Fizz (adds a dash of green crème de menthe).

Here are four gin fizzes, including the Ramos, all ideal for sipping in the late summer heat.

Ramos Fizz

Ramos Fizz

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Ramos Fizz

Courtesy of Lara Robby

Ingredients:

  • 2 oz. Gin
  • 1 oz. Heavy Cream
  • 1 Egg White
  • 1/2 oz. Lemon Juice
  • 1/2 oz. Lime Juice
  • 2 tsp. Superfine Sugar
  • 2 to 3 drops Orange Flower Water
  • Seltzer or Club Soda (to Top)

Preparation: Combine all ingredients in a chilled cocktail shaker with plenty of cracked ice, then shake vigorously for at least one minute — preferably two — and strain into a chilled glass. Top up with cold seltzer or club soda. Note: Do not substitute orange juice or orange liqueur for the orange flower water; it has a fragrance unrelated to that of the fruit. Also, do not use half-and-half in place of the cream.


Rosemary Gin Fizz

Rosemary Gin Fizz

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Rosemary Gin Fizz

Adapted by Olga Massov, originally from Food & Wine

Ingredients:


  • 1/4 cup Gin
  • 2 tbsp. Fresh Lemon Juice
  • 1 tbsp. Rosemary Syrup*
  • Club Soda (to Top)
  • Ice Cubes
  • 1 Rosemary Sprig and Fresh Red Currants (for Garnish)

Preparation: In a tall glass, stir the gin, lemon juice and rosemary syrup. Fill the glass halfway with ice; top with club soda. Garnish with the rosemary and currants and serve.

*Rosemary Syrup

Ingredients:

  • 2 cups Water
  • 1/2 cup Sugar
  • 4 Rosemary Sprigs (Rinsed)

Preparation: Combine all of the ingredients in a saucepan. Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill (can be prepared and chilled for up to 1 week).


Violet Fizz

Violet Fizz

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Violet Fizz

Courtesy of Charlotte Voisey

Ingredients:

  • 1 Egg White
  • 1 1/2 parts Hendrick’s Gin
  • 1/4 part Bitter Truth Violet Liqueur
  • 3/4 part Fresh Lemon Juice
  • 3/4 part Simple Syrup (1:1)
  • 1/4 part Cream
  • Ice
  • 1 part Soda Water

Preparation: Add first six ingredients to your mixing tin. Dry shake to emulsify. Add ice and shake again vigorously to completely incorporate all ingredients. Add soda to glass. Strain shaken ingredients over the soda. Garnish with an orange peel.


Pink Lady

Pink Lady

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Mediterranean Pink Lady

Courtesy of Angus Winchester

Ingredients:

  • 1 1/2 oz. Gin
  • 1/2 oz. Triple Sec
  • 1/4 oz. Limoncello
  • 1/4 oz. Campari
  • 1/2 oz. Fresh Lemon Juice
  • 1 large Egg White
  • Ice
  • 3 or 4 Thin Strips of Lemon Zest (for Garnish)

Preparation: In a cocktail shaker, combine all of the ingredients except ice and the garnish and shake well. Add ice and shake again. Strain the drink into a chilled coupe and garnish with the lemon zest.