Our Favorite Fizz Recipes

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, and the approachable template has inspired a range of bartenders to experiment with the format. Here are some of our favorites.