Gin Fizz Highball


4 cl London Dry Gin
4 cl Lemon Juice
2 cl Sugar Syrup
1 cl Egg White
Club Soda

Glass type:



Dry shake everything without Ice, and then one more time with Ice.
Pour everything into Glass and top it off with Club Soda.
Garnish with one slice of Lemon.


The first printed reference to a Fizz (spelled "fiz") is in the 1887 edition of Jerry Thomas' Bartender's Guide, which contains six Fizz recipes. The Fizz became widely popular in America between 1900 and the 1940s. Known as a hometown speciality of New Orleans the Gin Fizz was so popular that Bars would employ scrums of Bartenders working in teams that would take turns shaking the Fizzes. Demand for Fizzes went international as evidenced by the inclusion of Cocktail in the French Cookbook "L'Art Culinaire Francais" published in 1950.