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Cocktails

Our Favorite Fizz Recipes

January 23, 2023

Story: Punch Staff

photo: Kelly Puleio

Cocktails

Our Favorite Fizz Recipes

January 23, 2023

Story: Punch Staff

photo: Kelly Puleio

Go beyond the Ramos with six simple takes on the frothy classic.

Who can resist a fizz? Delightfully frothy, with a crown of foam that feels both indulgent and light, the 19th-century hair-of-the-dog commands the spotlight on any bartop where it appears.

The category’s most popular iteration is the Ramos Gin Fizz, which has been variously compared to “drinking a flower” by one guest (quoted in Famous New Orleans Drinks and How to Mix ’Em) and described as “the most aggravating cocktail in the history of bartending” by Louisiana bartender Mark Schettler, who has spent years perfecting his technique for the cocktail. It’s a crowd-pleaser that takes a bit of work. But not all fizzes—essentially sours turned fizzy and frothy with soda water and an optional egg white—are as demanding as the Ramos, and the approachable template has inspired a range of bartenders to experiment with the format.

Mid Morning Fizz Cocktail Recipe
Recipe

Mid-Morning Fizz

Green Chartreuse joins the traditional fizz trappings.

Leftys Fizz
Recipe

Lefty’s Fizz

Served down over seltzer, the fluffed up fizz from San Francisco's ABV is equal parts sour, smoky and smooth.

Fizz Italiano
Recipe

Fizz Italiano

A fluffy aperitivo drink topped with the Italian bitter soda Sanbittèr.

Some, like the Mid-Morning Fizz, add complexity to the classic with modifiers like Chartreuse and orange blossom water, while others apply the Mr. Potato Head approach to the drink by swapping out the fizz’s core elements. In the Lefty’s Fizz, from San Francisco bartender Ryan Fitzgerald, smoky mezcal takes the place of gin, complemented by dry Curaçao and a grapefruit shrub for an extra citrus kick. Elsewhere, the Fizz Italiano from Los Angeles’ Lee Zaremba exchanges the template’s typical soda water for a bitter Italian soda, giving it an aperitivo bent.

In fact, the mashup of bitter Italian ingredients with the fizz format seems to be a growing category all on its own, whether the drinks incorporate fernet (like the cola-laced Fernet Ramos from Nashville’s Camille Razo), Campari and Montenegro (like Run the Julius from Columbus, Ohio’s Annie Williams Pierce) or Aperol (like the Phantom Drift from San Francisco’s Alex Smith). 

The evolving family tree of these cocktails is proof that the fizz has lasting appeal, even in its most famously arduous example. “Just go ahead and shake it,” said San Francisco’s Morgan Schick of the manual nature of the Ramos. In the end, it’s worth it: “It’s immensely satisfying to shake and shake and shake, and end up with this beautifully textured drink.”

Fernet Ramos Gin Fizz Cocktail Recipe
Recipe

Fernet Ramos

Bartender Camille Razo's next-gen mashup of a Ramos Gin Fizz and Fernet and Coke.

Campari Ramos Gin Fizz Recipe
Recipe

Run the Julius

A Campari Ramos with subtle tropical notes.

Ramos Gin Fizz Cocktail Recipe
Recipe

Phantom Drift

This creamy “aperitivo fizz” comes from the gin-cenric San Francisco bar, Whitechapel.

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