Ingredients

• 2 oz Gin
• 1 oz Fresh Lemon Juice
• ¾ oz Simple Syrup
• 1 oz Club Soda
• 1 Egg White
• Garnish: Lemon Twist

Instructions

1. Dry Shake: Combine gin, lemon juice, simple syrup, and egg white in a shaker without ice. Shake vigorously for 15 seconds to emulsify the egg white.
2. Wet Shake: Add ice to the shaker and shake again for 10-15 seconds until well-chilled.
3. Strain: Pour into a chilled collins or highball glass without ice.
4. Top: Carefully add club soda to create a foamy head that rises just above the rim of the glass.
5. Garnish: Add a lemon twist to the top of the foam.

Bartender's Notes

The Gin Fizz emerged in the late 19th century as part of the "fizz" family of cocktails, distinguished by their combination of spirits, citrus, sugar, and carbonated water. The egg white creates the signature silky texture and frothy top that makes this drink special. For those concerned about raw egg, aquafaba (the liquid from a can of chickpeas) provides a suitable alternative that maintains the drink's characteristic foam. Use about 2 tablespoons as an equivalent to one egg white.

The simple combination of botanical gin, bright lemon, and subtle sweetness makes this a perfect template for variations—try adding herbs like rosemary or thyme, or experiment with flavored simple syrups for seasonal adaptations.

For the ambitious bartender, the Ramos Gin Fizz—this cocktail's more elaborate cousin—adds cream and orange flower water for an even more luxurious experience, though it requires significantly more shaking time to achieve its famous texture.