Gin Fizz Recipe
A hard shake with ice fully dissolves the simple syrup and knocks the sharp edges off the lemon juice, while a cold, well-carbonated club soda poured gently at the end keeps the fizz from going flat before it reaches the glass.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 1
Ingredients
- 2 oz gin
- 3/4 oz fresh lemon juice
- 3/4 oz simple syrup
- 3 oz club soda, chilled
- 1 cup ice cubes
Nutrition per serving
- Calories
- 183
- Protein
- 0g
- Carbs
- 15g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Fill a cocktail shaker with ice, then add the gin, fresh lemon juice, and simple syrup.
- 2Shake hard for 12-15 seconds, until the shaker feels ice-cold to the touch and slightly frosted on the outside.
- 3Strain into a highball glass filled with fresh ice cubes.
- 4Top slowly with the chilled club soda, pouring it down the side of the glass rather than straight down the middle.
- 5Give the drink one gentle stir with a bar spoon to lift the fizz through, then garnish with a lemon twist or wedge.
Tips & variations
- For a Silver Fizz, add 1 egg white to the shaker before the first shake, then shake once without ice (a dry shake) to build foam, and once with ice to chill; use pasteurized egg whites if food safety is a concern.
- Swap the club soda for tonic water for a bitterer, more aromatic riff, though this technically becomes a different drink in most bar guides.
- London dry gin gives the clearest, most classic profile, but a citrus-forward or floral gin also works well since the lemon and syrup are both mild.
- Cut the simple syrup to 0.5 oz if using a sweeter, more botanical gin, and taste before adding more.
Storage & reheating
Gin fizz is meant to be drunk immediately while it's cold and carbonated; it does not keep. If needed, the gin, lemon juice, and simple syrup can be pre-batched and refrigerated for up to 3 days, but add the club soda fresh right before serving.
Tips from the Tulo kitchen
- Squeeze the lemon juice fresh right before shaking; bottled lemon juice tastes flat and lacks the brightness that balances the syrup.
- Use fresh ice for the final glass rather than the ice from the shaker, which has already picked up some dilution and lost some of its cooling power.
FAQ
What's the difference between a gin fizz and a Tom Collins?
A Tom Collins uses more club soda and is served in a taller glass over ice as a long drink, while a gin fizz uses less soda, is shaken harder, and is traditionally served without ice in a smaller fizz glass, though serving it over ice as done here is common today.
Can I make a gin fizz without egg white?
Yes, this is the standard version. The egg white is only added for the Silver Fizz variation, which gives the drink a foamy, silky top.
Is it safe to use raw egg white in a cocktail?
Use pasteurized egg whites or pasteurized liquid egg whites sold for this purpose if you're concerned about raw egg safety; they whip and foam the same way as raw egg whites.
Can I make a non-alcoholic version?
Replace the gin with a non-alcoholic gin alternative or with an extra splash of club soda plus a few drops of juniper bitters if you have them, which mimics the herbal backbone gin normally provides.
