Gin Fizz
A gin fizz is a shaken cocktail built from gin, fresh lemon juice, and sugar, topped with cold carbonated water. The name comes from the fizz of that carbonation hitting the shaken, slightly frothy mix underneath. It's part of the larger fizz family, which covers dozens of gin-based variations depending on what else gets added to the shaker: egg white, cream, orange flower water, or a different citrus.
Varieties
The base gin fizz uses just gin, lemon, sugar, and soda. A Silver Fizz adds egg white for texture, a Golden Fizz swaps in egg yolk, and a Ramos Gin Fizz (New Orleans, 1888) is a heavier, more complex build with cream, both citrus juices, orange flower water, and egg white, shaken far longer than a standard fizz to whip the foam.
Buying tips
Choose a gin you'd drink on its own since there's nowhere for a harsh spirit to hide in a drink this simple. For the soda, pick a club soda or seltzer with a strong, tight carbonation bead rather than a flatter mineral water if a crisp finish matters more than mineral flavor.
Substitutes
London dry gin swapped for a milder, citrus-forward gin (e.g., Hendrick's or a New Western style) — 1:1
Changes the flavor profile from juniper-forward to floral or citrusy, but works in equal volume.
Non-alcoholic gin alternative (juniper-based botanical spirit) — 1:1
Gives the same aromatic backbone without alcohol; the fizz will taste thinner since it loses the alcohol's body.
Simple syrup in place of granulated sugar — 0.75 oz syrup per 1 tsp sugar called for
Simple syrup dissolves instantly in cold, shaken drinks, unlike granulated sugar which can leave a gritty texture.
Bottled lemon juice in place of fresh — 1:1
Works in a pinch but tastes flatter and more acidic; fresh-squeezed is standard for any fizz because the drink has so few ingredients to hide behind.
Sparkling mineral water in place of plain club soda — 1:1
Adds a slightly saltier, more mineral edge; use a fresh bottle since flat carbonation kills the drink's whole point.
Storage
A gin fizz doesn't store well once mixed; the carbonation and egg white foam (in variations that use it) collapse within minutes. Keep gin, lemons, and sugar or syrup on hand separately: gin stores indefinitely at room temperature, lemons keep about two weeks in the crisper drawer, and simple syrup keeps about a month refrigerated in a sealed jar.
How to use
Serve immediately after shaking and topping with soda, in a chilled Collins or highball glass with ice. The classic version has no egg white; a Silver Fizz adds egg white for a foamy head, a Golden Fizz uses egg yolk instead, and a Ramos Gin Fizz adds both cream and egg white along with orange flower water, shaken far longer (traditionally several minutes) to build its signature dense foam.
What it pairs with
Pairs well with salty or fried snacks, oysters, and light seafood; the acidity and carbonation cut through fat and cleanse the palate similarly to a dry sparkling wine.
Nutrition
A standard gin fizz made with 2 oz gin runs roughly 150-180 calories depending on how much sugar is used, most of it from the alcohol itself. The soda water and lemon juice add negligible calories.
FAQ
What's the difference between a gin fizz and a Tom Collins?
They use nearly identical ingredients, but a Tom Collins is built and served over ice in the glass with more soda water added, while a gin fizz is shaken first, strained, then topped with soda and traditionally served without ice or in a shorter glass.
Do you need egg white for a gin fizz?
No, the classic gin fizz has no egg white at all. Egg white is specific to the Silver Fizz and Ramos Gin Fizz variations, where it's added for foam and texture.
Why does my gin fizz turn out flat?
Usually the soda water has lost carbonation, or too much is added and drowns the shaken base. Use a freshly opened bottle and add it last, pouring gently down the side of the glass rather than stirring hard.
Can a gin fizz be made without alcohol?
Yes, using a juniper-forward non-alcoholic spirit in place of gin. The drink will taste thinner and less rounded since alcohol carries a lot of the mouthfeel, but the lemon, sugar, and soda structure still works.
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