Gin Fizz

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Gin Fizz - Gin Cocktail

About The Gin Fizz Cocktail

Love the Tom Collins? Try its frothy, bubbly cousin, the Gin Fizz. The secret to creating the perfect creaminess and froth is to shake, shake, shake—and then shake some more.

Ingredients in The Gin Fizz Cocktail

1 oz
Club soda
1 oz
Lemon juice
Egg white (about .5 oz)


How to make The Gin Fizz Cocktail

Add the club soda to a Fizz or Collins glass and set aside.

Add the remaining ingredients to a shaker and shake without ice for about 10 seconds.

Add 3 or 4 ice cubes and shake very well.

Double-strain into the prepared glass.

Other Information

Watch top San Francisco bartender Erik Adkins make a proper Gin Fizz in our How to Cocktail video.

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Discussion (3)

  • thytimanhotmailcom1380157141 posted 2 months ago

    Egg whites go in a Silver Gin Fizz.... Not the original Gin Fizz...

    Gin Fizzes are not served in longdrink glasses, and are not served with ice. I mean, that's exactly the difference between a Fizz and a Collins!

    All the Collins are softer drinks to drink because they aren't shaken, so they keep it's spirits original characteristics.

    Fizzes are shaken, and the forced aeration, mechanic shock, and entropy changes inside the shaker creates reactions that alter the spirits and the juices perception, making the top aromatic notes and the middle aromatic notes come out at the same time, boosting our perception of taste (which I guess everyone knows is around 80% olfactory perception from the evaporation that takes place inside your mouth). Reason why the Fizzes are served in Double Old-Fashioned or Lowball Glasses with no ice, the colder denser atmosphere inside the glass gets trapped inside the space between the drink and it's edge, keeping all those potent aromas to be engulfed with every sip.

    There's scientific reasons behind some of the decisions in MO (i.e. built, shaken stirred, etc) and glassware, most of the time creators didn't really understand the science of their decisions, but they knew it tasted better... And we REALLY need to understand the whys behind a recipe before publishing something wrong as if it were true!

  • posted 3 years ago

    To be honest, probably. You've gotta really go to town with the shaking to get that much froth. One thing that helps is to let your egg white sit at room temperature for a while before making the drink—cold egg white doesn't whip up as easily.

  • Joanna posted 3 years ago

    Tried this drink. Tastes amazing but I was disappointed that I didn't get as much head as the image shows. Did I not shake it long enough?

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