Fizz

History

Like the Collins, this mid-19th-century classic is basically a sour lengthened with carbonated water, and at first glance, there is little difference between a Fizz and a Collins. However, there are several distinguishing features.

A Collins should be served in at least a 12-ounce, and ideally a 14-ounce tall glass, while that used for a Fizz should be no bigger than 8-ounces. A Collins should be served in an ice-filled glass, while a Fizz is traditionally served in a chilled glass without ice, although modern-day fizzes challenge this perception.

Ideally, a Fizz should be made with carbonated water from a siphon rather than soda from bottles or cans. The burst of pressure from the siphon helps build a bubbly head while the tiny bubbles generated give off carbonic acid, benefiting the flavour and mouthfeel.

For proportions, we look to David A. Embury's seminal 1948 The Fine Art of Mixing Drinks, in which he recommends:

"1 - or a little less sweet (sugar, fruit syrup, or liqueur),
2 sour (lime or lemon juice),
3 - or a little more - strong (spirituous liquor),
and 4 weak (charged water and ice)."

Interpreted as follows:

45ml (1½oz) Spirit (gin, whiskey, vodka, brandy)
30ml (1oz) Lemon or lime juice (freshly squeezed)
15ml (½oz) Sugar syrup (or equivalent liqueur sweetness)
60ml Soda water (chilled).