Serve in aFizz or Highball (8oz to 10oz)
How to make:
SHAKE first 4 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass (no ice in glass). TOP with soda (ideally dispensed from a siphon).
|2 fl oz||Brandy, whisk(e)y, gin, rum etc.|
|1 fl oz||Freshly squeezed lemon or lime juice|
|1/2 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|1/2 fl oz||Pasteurised egg white (or aquafaba) (optional)|
|Top up with||Soda from siphon|
Read about cocktail measures and measuring.
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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'.