Talk:Fizz (cocktail)

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A fresh start

This is a new article I'm still working on. If you feel a strong desire to edit it, please wait a few days or leave me feedback on my talk page. Philvarner 06:16, 8 February 2007 (UTC)[reply]

Requested move

This is the place to discuss the requested moves listed at Wikipedia:Requested moves#8 February 2007 concerning Gin Fizz and Ramos gin fizz. --Willscrlt (Talk·Cntrb) 07:28, 8 February 2007 (UTC)[reply]

Oppose. Seems like Ramos gin fizz is sufficiently unique to warrant its own page. --Serge 02:00, 14 February 2007 (UTC)[reply]
Support. A Ramos gin fizz is a variation of a gin fizz. It is unique, but that does not mean that it needs to be on it's own page. Merging will allow the few fizzes to be together and prevent article proliferation. (I should also note that I'm a bit biased, since I created the new Fizz page) Philvarner 02:29, 14 February 2007 (UTC)[reply]

I am delisting this from WP:RM as there is no admin action required whichever way the decision goes, and the proposal is not for a move anyway, but rather for a merge which is already in progress. Feel free to raise this on my talk page if you disagree with this action and/or want further explanation. Andrewa 16:52, 17 February 2007 (UTC)[reply]

Modifications

Removed bias relating to band under sloe gin fizz
Changed gin fizz to reflect that it is served over two ice cubes, not neat
removed contrast to tom collins as it was erroneous, collins is server in larger glass, and both come over ice

Ramos Gin Fizz

"The drink's long mixing time (12 minutes)..."

Personally, I think this crys out for amplification -- why 12 minutes? Is it shaken this whole time? If so, is it still made this way or do they use a blender now? Inquiring minds and all that. Zlama (talk) 04:10, 2 March 2012 (UTC)[reply]

Egg-based drinks page?

I see nothing has happened on this for five years, but...what about giving the egg-based drinks their own page? They require special handling, which isn't dealt with here at all, except to say that some bartenders use powdered egg whites for health and safety reasons -- which I question, anyway, because it's probably more a matter of economy, if the original drink with the fresh eggs takes 12 minutes of prep time, and that practice probably preceded the Salmonella scares/awareness of the 1980s, anyway. Zlama (talk) 04:19, 2 March 2012 (UTC)[reply]