6 fizz cocktail recipes, beyond the Ramos Gin Fizz, to try at home, from an aperitivo drink to a fernet Ramos (via punch_drink)
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.
, which has been variously compared to “drinking a flower” by one guest and described as “the most aggravating cocktail in the history of bartending” by Louisiana bartender Mark Schettler,. 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.
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