Firstly, I've been in quite the gin rut lately, not that there's anything wrong with that, but since beginning this trek into more classically-styled cocktails it's been heavy on the gin. It makes sense given that gin was the primary spirit available during prohibition and remained a popular base for cocktails (until that damned insipid vodka revival) but I'll have to make a conscious effort to mix it up a bit in the future. Onwards.

For my money, the Gin Fizz is an extremely underrated drink. It's balanced between the sweet and tart, you can really get a feel for how different gins dance when mixed and what their prominent notes are, and the drink provides a world of opportunity for mucking about with ratios and adding touches of other flavor. I've had to adjust my recipe based on the collins glasses I have (13.5 oz) – and love – since I haven't found enough reason or opportunity to buy true fizz (Delmonico) barware.

Here's my basic recipe and technique:

• 3 oz gin
• One medium-sized lemon
• 1 tbs. granulated sugar
• Club soda

Trim the ends off the lemon and cut it in half and then each half into quarters. Place all eight quarters (or six if it's a large lemon) into a mixing glass, add the sugar, and muddle the living hell out of the lemon. Add the gin to the mixing glass, shake the mixture in a boston shaker, and strain into a collins glass 3/4 full of ice. Top with club soda and garnish with a left-over lemon wedge (optional).

The gins I've tried this sequence for include Bombay Original, Bombay Sapphire, Beefeater, Gordon's, and Seagram's Extra Dry. The Seagram's and Gordon's don't stand up well and come across as a tad bitter and flat (though Gordon's fares far better). Bombay Sapphire provides more complexity but lacks the strength to overcome the lemon and stand on its own. Beefeater and Bombay Original are the best in class and both bring their own distinct notes to the party with Bombay slightly edging out the Beefeater in terms of overall performance in the drink. I generally start with this drink early in the evening, especially in the late Spring and Summer when the Oklahoma heat starts up. It's also one I introduce to people when they turn their nose up at gin to show just how well gin can play with others and create a refreshing drink. I've yet to try a true Ramos Fizz or Silver Fizz (a pox on those afraid to put real egg white in their drinks) and look forward to a Bird of Paradise once I can get my hands on some damned pomegranates. I'll report on each as I get to them, I assure you. Prosit!

Gin Fizz Rating:

Update: I forgot to mention that my wife requested a sweeter version of this with lime. So, following the recipe above switching the lemon for a lime and adding 1/2 oz. Grenadine made for a pleasant, tall, pink drink that she affectionately refers to as a 'Cherry Limeade Fizz-thing'. Which, really, isn't too far off.