|2 fl oz||Brandy, whisk(e)y, gin, rum etc.|
|1 fl oz||Freshly squeezed lemon or lime juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Pasteurised egg white (optional)|
|Top up with||Soda from siphon|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
We recommend the Derby Fizz with its combination of liqueur and spirits over these more traditional versions.
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'.