The first printed recipe for a Gin Fizz appeared in the 1876 edition of The Bar-tenders Guide by Jerry Thomas. It appeared in that edition as a recipe included in the updated edition’s appendix, as noted by cocktail historian David Wondrich. The Gin Fizz is basically the frothy, bubbly, protein-packed cousin to the Tom Collins, which combines gin, lemon, sugar and soda.

Within a few years of the Gin Fizz being included in Thomas’ updated book, the drink became immensely popular. Often as a mellow end-of-the-night send-off. In time, an egg yolk was added to the recipe to create the Golden Fizz, and an egg white included to launch the Silver Fizz.

Fizzes enjoyed particular popularity stateside during the first few decades of the 20th century, up until the encroachment of Prohibition. The most famous Gin Fizz variation of all became the Ramos Gin Fizz, which is characterized by its inclusion of heavy cream and orange flower water. Invented in New Orleans, and still a popular cocktail in some parts of the city, it’s a luxurious take on the original Gin Fizz. There’s also the Sloe Gin Fizz, a riff that sports tart, berry-flavored sloe gin and often skips the egg white.

Référence : https://www.liquor.com/recipes/gin-fizz/