A Gin Fizz is a Tom Collins with the ice taken out of the glass and the shake done a little harder. That sounds like a small change. It isn't. Without ice in the serving glass, the drink has to be cold from the shake and the soda alone, and the texture is much softer; you can drink it in two long sips instead of nursing it with a straw. It is what you order at lunch in the heat.
Ingredients
- 45ml London Dry gin
- 20ml fresh lemon juice
- 15ml simple syrup (1:1)
- Cold soda water to top (about 60ml)
- Lemon peel to garnish
Method
- Combine gin, lemon, and syrup in a shaker.
- Add ice. Shake hard for 10 seconds.
- Strain into a chilled fizz glass. No ice in the glass.
- Top with cold soda water. Lift the foam with a single quick stir.
- Express a lemon peel and drop it in.
Why no ice in the glass
Two reasons. First, the soda stays carbonated longer when the glass is colder and the surface area smaller; ice cubes bleed CO2. Second, the foam from the hard shake will sit cleanly on the surface, and ice cubes ruin that line. A Gin Fizz is supposed to look like white head on top of clear liquid, like a tiny stout. That is the whole appeal.
Which gin
Citrus-forward modern gins shine here. Tanqueray is the textbook choice, but a contemporary bottling with lemon peel or coriander leading the botanicals will give you a more aromatic fizz. Stay away from the heavier juniper bombs; they fight the soda.
Variations
Silver Fizz: add an egg white. Silkier, fuller, dry shake first.
Ramos Gin Fizz: add egg white, cream, orange flower water. Shake for a quarter of an hour. The legendary New Orleans version.
Related
Frequently asked questions
What glass is the Gin Fizz served in?
A chilled fizz glass (small highball), no ice in the glass. The narrow tall format preserves carbonation and lets the white foam from the hard shake sit cleanly on top, which is the drink's visual signature. A wider glass dissipates the bubbles. A coupe loses the long format and the foam visual.
Can I substitute the gin?
Citrus-forward modern gins (Sipsmith, Roku) work beautifully here. London Dry like Tanqueray is the textbook standard. Avoid heavy juniper bombs (Beefeater Crown Jewel); they fight the soda. Vodka substitutes turn this into a vodka fizz which is fine but loses the gin botanicals. Plymouth gin is the elegant upgrade pick.
How strong is the Gin Fizz?
Light. About 14 to 17 percent ABV in the glass after shake-dilution and soda. The 45ml of London Dry gin (40 percent) is stretched by lemon, syrup, and soda water. Drinks fast, two long sips can finish it. Designed for lunch in the heat; a session drink that does not slow you down.
Where can I order a Gin Fizz in PJ or KL?
At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) or Soluble Solids (SS2, 50-1 Jalan SS2/24, Wed-Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both pour the no-ice-in-glass version. Ask for Silver Fizz if you want egg white added; Ramos if you want the full New Orleans treatment.
What food pairs with the Gin Fizz?
Brunch, lunch, and light seafood. Eggs Benedict, smoked salmon bagel, ceviche, prawn cocktail, fish and chips, fried calamari. Also pairs with soft cheese (chevre, mozzarella, ricotta). The bright citrus cuts grease. Avoid heavy red meat or rich curries; the drink is too light to anchor them.