The fizz is a school of cocktail that features a spirit alongside citrus, sugar and sparkling water. If that sounds like a sour, plus soda, that's because it is. Both drinks often contain egg white, too. The first printed recipe for a Gin Fizz appeared in the 1876 edition of “The Bar-tenders Guide” by Jerry Thomas. It's basically the frothy, bubbly, protein-packed cousin to the Tom Collins, which combines gin, lemon, sugar and soda. Fizzes enjoyed particular popularity stateside during the first few decades of the 20th century. The most famous Gin Fizz variation is the Ramos Gin Fizz, which is characterized by its inclusion of heavy cream and orange flower water. Invented in New Orleans, and still a popular cocktail in the city, it's a luxurious take on the original. There's also the Sloe Gin Fizz, a riff that sports tart, berry-flavored sloe gin and often skips the egg white. By all means, dabble with any and all fizzes. But you may appreciate the genre's siblings more after tasting the original. To start there, begin with a good gin. The gin, as the only spirit in the cocktail, provides the base that the rest stands on. So now's not the time to skimp on quality. A London Dry gin will add bracing botanical notes against the tart citrus and creamy egg, while a modern-style gin with softer, more floral notes will produce an equally delicious version. If you want a thicker drink, you can dry-shake the cocktail first, which means to shake it without ice. This helps the liquid ingredients merge with the egg white. Then shake again with ice until everything's cold, and strain the contents into your glass for a gorgeous layered look. This video file cannot be played. (Error Code: 102630) CLICK PLAY TO SEE THIS GIN FIZZ RECIPE COME TOGETHER