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 eight ounces. A Collins should be served in an ice-filled glass, while a Fizz should be served in a chilled glass without ice.

A Fizz should also be made using carbonated water from a siphon in preference to 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 the mouth-feel of the drink.

For proportions we have turned 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)."

We've interpreted this as follows:

2 shots spirit (gin, whiskey, vodka, brandy)
1 shot lemon or lime juice,
½ shot sugar syrup,
topped up with soda.
We've also added half a fresh egg white, which technically makes the drink a 'Silver Fizz'.