If this drink sounds like a sour, plus soda, you are 100% correct! That's what it is. Both drinks often contain egg white, too.

The 1876 edition "The Bar-tenders Guide", by Jerry Thomas, published the first recipe for a Gin Fizz. It is basically the bubbly, protein-packed, frothy cousin of the Tom Collins. This cocktail combines gin and lemon with sugar and soda.

Fizzes were very popular in the United States during the first decades of the 20th Century. The Ramos Gin Fizz is the most well-known Gin Fizz variant. It is distinguished by its addition of heavy cream, orange flower water. This variant is probably also the most popular one. It was invented in New Orleans and is still a very common pick there. The Sloe Gin Fizz is another variant that features tart, berry-flavored Sloe Gin Gin and skips the egg yolk. Try it if you want a sweeter and less foamy fizz!

You can experiment with all kinds of fizzes. You may find the siblings of the genre more enjoyable after you have tried the original. Start with good gin. As the sole spirit in the cocktail, gin provides the foundation, so quality is vital. London Dry Gin will have bracing botanical notes to go with the tart citrus and creamy eggs.

Dry-shake your cocktail to make it thicker if that is what you prefer. Doing this allows the liquid ingredients to mix with the egg white. For a beautiful layer effect, shake the mixture with ice again until it is cold.