Photography by Christopher Pearce.
Story by Cara Devine. Cara is our Melbourne-based drinks writer. She is the manager of Bomba in Melbourne and the face and talent behind the cocktailing youtube channel Behind the Bar. You can email her at behindthebarchannel@gmail.com
It doesn’t take long in bartending to realise that there is no such thing as a new idea; every drink is a variation on a few major themes. It is generally accepted that Sour cocktails are essentially individualised versions of the progenitor of cocktails, the Punch, and the Fizz is yet another variation on that spirit/citrus/sweetener template, with the addition of, well, fizz, by way of soda water. Sours were included in Jerry Thomas’ first edition of his Bartender’s Guide in 1862, with the Fizz bubbling up in the 1876 edition with variations becoming widespread through the end of that century and the beginning of the 1900s.
But, you may say, is a cocktail comprised of spirit, citrus, sugar and soda water not just a Collins? And it’s a fair point – the two share very similar DNA, save a few key differences. Firstly, Fizzes are shaken, while Collins are built. This helps amplify their eponymous fizziness (Difford’s Guide also suggests that Fizzes should be topped up with carbonated water from a syphon as opposed to bottled or canned soda water as it helps form the tiny bubbles that give such a great texture, but that’s not always going to be an option for everyone!). Secondly, because they have been shaken, Fizzes are already chilled and are therefore able to be served in their signature style, without ice, and in a shorter (chilled) glass than a Collins – generally around 8oz or 230ml as opposed to a Collins glass which is usually at least 12oz or 350ml.
But, you may say, is a cocktail comprised of spirit, citrus, sugar and soda water not just a Collins? And it’s a fair point – the two share very similar DNA, save a few key differences. Firstly, Fizzes are shaken, while Collins are built.
The reason for this short and sharp serve is that Fizzes were historically enjoyed in the morning, knocked back as a pick me up – just look at the Morning Glory Fizz (although I may be Scottish but I think I’d need at least one flat white before attempting this absinthe and whisky concoction!). That said, the combination of creamy and bubbly texture certainly goes down easy and has an almost Alka Seltzer or Berocca effect – certainly not the most outlandish hangover cure claimant I’ve heard. Like Sours, the original Fizz recipe doesn’t contain egg, but many of its siblings do. Add an egg white and you get a Silver Fizz, with an egg yolk it’s a Golden Fizz and, of course, a few tweaks to include cream and orange blossom water will give you the fluffy cloud that is a Ramos Gin Fizz.
The Ramos Gin Fizz has probably done more than the rest of its family to keep Fizzes on the map. Invented in 1888 in New Orleans, bartending lore dictates that every bartender in the bar has to shake it to ensure the correct fluffy texture. Apparently, at Mardi Gras in 1915 there was a conveyor belt of over 30 bartenders churning them out! But, if you’re planning on putting one on the menu it might be worth taking advantage of modern conveniences and investing in a stick blender…
The Fizz is a base that lends itself well to taking on other flavours – the Gin Fizz is the most well known, but different bases, liqueurs and syrups can be deployed to great effect depending on the time of year or mood of the drinker. The Pre-Prohibiton era Chicago Fizz combines rum and tawny port for a richer take, for example, whereas a Sloe Gin Fizz is a lower ABV alternative which is great for summer.
Either way, next time you’re looking for an effervescent refresher, step away from the Collins glass and give a Fizz a go.
Chicago Fizz
30ml dark rum
30ml tawny port
20ml lemon juice
10ml sugar syrup
1 egg white
Top soda water (about 30ml)
Glass: small rocks or highball
Garnish: orange twist (optional)
Add all of your ingredients except the soda water
to a shaker tin, Double shake
(shake without ice first, add ice and shake).
Double strain into a chilled glass.
Top with soda water,
zest orange twist over the top and use to garnish (optional)
Gin Fizz
60ml gin (sloe gin is a good substitute)
30ml lemon juice
15ml sugar syrup
Top soda water (about 30ml)
(Add egg white for a Silver Fizz)
Glass: small rocks or highball
Garnish: lemon twist (optional)
Add all of your ingredients except the soda water
to a shaker tin (shake without ice first if using egg white)
Add ice and shake
Double strain into a chilled glass.
Top with soda water,
zest lemon twist over the top and use to garnish (optional)
Morning Glory Fizz
60ml Scotch
15ml lemon juice
15ml lime juice
15ml sugar syrup
1 egg white
3 – 4 dashes absinthe
Top soda water (about 30ml)
Glass: small rocks or highball
Garnish: orange twist
Add all of your ingredients
except the soda water to a shaker tin,
Double shake (shake without ice first, add ice and shake).
Double strain into a chilled glass.
Top with soda water,
Zest orange twist over the top and use to garnish (optional)