(n.) Essentially a sour made tall by adding soda water, the fizz category emerged in the late-19th century in the United States. Any base spirit can be used (gin may be the most famous), but the drink must also include citrus and a sweetener, which are then shaken with ice and strained into a narrow glass—such as a tall highball glass or a short fizz glass—and then topped with soda water. The agitated contents might form a frothy head on the drink, which is more apparent when thickeners, such as egg whites, are included. Variations abound, with additions of egg or egg whites, fruit, cream or additional spirits all accepted within the canon. There’s a debate amongst cocktail authorities as to how fizzes differ from Collins drinks, which have basically the same ingredients. Though the lines are blurry, there is some consensus that fizzes are shaken and strained, while a Collins is built in the glass and stirred.