I love mixing whiskey fizzes for friends on warm summer evenings. There’s just something about that lively mix of whiskey, citrus, and bubbles that hits perfectly – especially when you’re sitting out on the porch, watching the sun dip below the trees.
This is one of those classic cocktails that proves you don’t need a bunch of fancy stuff to make something delicious. A good whiskey lays down the foundation, fresh lemon keeps it bright, and a splash of soda ties it all together with that crowd-pleasing fizz. It’s the kind of drink you finish, then immediately want another.
Strength & Profile
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I actually discovered whiskey fizzes by accident years ago, during a backyard barbecue when I was trying to use up some bourbon cluttering up the cabinet. My first go was pretty rough – way too sweet and watered down – but after a few more tries (and plenty of taste-testing), I found a rhythm that worked.
There’s a bit of fun history behind the whiskey fizz. Supposedly, Jerry Thomas slipped it into his bartending guide back in 1887, right when fizzy cocktails were starting to get trendy. During Prohibition, folks leaned on fizz drinks because the bubbles and citrus helped cover up the rougher edges of bootleg whiskey. I even read somewhere that people used to have them as a sort of hangover cure. Makes sense, I guess.
At its core, a whiskey fizz is pretty simple, but the details matter. If you grab the lemon from the fridge and squeeze it fresh, you’ll taste the difference. The bottled stuff just doesn’t cut it.
Ingredients & Gear
For one glass:
- 2 oz whiskey (bourbon is my go-to, though rye is great, too)
- 1 oz fresh lemon juice
- 1/2 oz simple syrup
- Soda water (right out of a cold bottle or can)
- Plenty of ice
- Lemon slice for garnish
- Tall glass (Collins or highball)
How I Make It
- Fill a shaker with a generous heap of ice (don’t be shy).
- Pour in the whiskey, lemon juice, and simple syrup.
- Shake it with some muscle – at least 15 seconds, until the shaker feels icy cold.
- Strain the drink into a glass piled with fresh ice.
- Gently top with soda water, pouring down the side of the glass to keep things lively.
- Slip a lemon slice on top.
There’s something satisfying about that first fizz and the way the whole drink comes together. If I’m making a batch for friends who don’t drink, I swap the whiskey for ginger ale and add a couple dashes of bitters (just enough for flavor). Not exactly the same, but still super refreshing.
As for snacks, whiskey fizzes are fantastic with cheese boards – sharp or aged cheddar, especially. The acidity of the drink just slices right through rich flavors. They’re also a nice match for anything grilled (chicken, veggies, even burgers), and surprisingly don’t get lost alongside spicy food like tacos or wings.
If you’re in the mood for experimenting, here are a few twists I’ve tried:
- Switch the simple syrup for honey syrup (go lighter, about 1/4 oz, since honey packs a punch)
- Toss in a handful of blackberries and muddle them at the bottom of the shaker
- Sub half the soda water with ginger beer for an extra kick
My two biggest tips? Always use fresh, bubbly soda water (flat seltzer is a dealbreaker), and don’t skimp on the ice. Nothing ruins this drink faster than letting it get warm or watery.
Last summer, I made a pitcher of these for my sister’s birthday. My brother-in-law, who usually steers clear of whiskey, ended up having two. That’s when I knew I got the recipe just right.
