Claim: Trendy fizzy drink is mushrooming
Verdict: SUPPORTS

Retrieved passages:
title: Trend Drinks
text: a carbonated chocolate flavoured drink. Trend Drinks Trend Drinks is a manufacturer of soft drinks in Gladstone in the Southern Flinders Ranges of South Australia. Trend Drinks is the last locally owned regional soft drink manufacturer in South Australia. Historically, South Australia had several regional independent soft drink manufacturers, but the growth of international brands has led to the decline of local independent bottlers. Today, the business is a partnership of Amore Syrups and Damian Casey. Trend drinks manufacture niche market products along with traditional soft drinks and cordials, such as Ginger Beer, Sarsaparilla, Portello and Cream Soda. They also

title: Fizz (cocktail)
text: the egg white. The original recipe is made with grapefruit juice, because of the mixing of recipes you will find many recipes with lemon juice. Notes Fizz (cocktail) A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice (such as lemon or lime) and carbonated water. The first printed reference to "fiz" is in the 1887 edition of Jerry Thomas's "Bartender's Guide", which contains six such recipes. The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin

title: Fizzies
text: online retailers. As of 2012, Fizzies were available in nine flavors: lemonade, root beer, cherry, orange, blue razz, hot cocoa, hot apple cider, cherry cola, and grape. They were marketed as a nostalgic drink to the baby boomer generation and as a fun way for kids to make their own flavorful drinks. In the past incarnation, the product had only 5 calories, was sweetened with sucralose, and contained Vitamin C in the form of ascorbic acid. In February or March of 2016, Fizzies was again discontinued. Fizzies Fizzies were tablets that created a "carbonated" soft drink when added to water.

title: Buck's Fizz
text: by a British pop group, which went on to win a Eurovision title. Buck's Fizz The Buck's Fizz is an alcoholic cocktail made of two parts champagne to one part orange juice. It is very similar to the Mimosa, which also contains champagne and orange juice, but in equal measures. Other sparkling wines can also be used. The drink is named after London's Buck's Club, where it was invented as an excuse to begin drinking early; it was first served in 1921 by a barman named Malachy McGarry (who features in the works of P. G. Wodehouse as the barman

title: Fizz (cocktail)
text: Fizz (cocktail) A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice (such as lemon or lime) and carbonated water. The first printed reference to "fiz" is in the 1887 edition of Jerry Thomas's "Bartender's Guide", which contains six such recipes. The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as

title: Trend Drinks
text: Trend Drinks Trend Drinks is a manufacturer of soft drinks in Gladstone in the Southern Flinders Ranges of South Australia. Trend Drinks is the last locally owned regional soft drink manufacturer in South Australia. Historically, South Australia had several regional independent soft drink manufacturers, but the growth of international brands has led to the decline of local independent bottlers. Today, the business is a partnership of Amore Syrups and Damian Casey. Trend drinks manufacture niche market products along with traditional soft drinks and cordials, such as Ginger Beer, Sarsaparilla, Portello and Cream Soda. They also manufacture honey based beverages and

title: Fizz (cocktail)
text: early as 1950, as evidenced by its inclusion in the French cookbook "L'Art Culinaire Francais" published that year. A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used "Old Tom Gin" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown. Simple variations on the gin fizz

title: Milkshake
text: to pull off without dairy curdling.” Unusual flavours from 2016 included bacon (particularly popular amongst millennials), peanut butter and jelly (like the popular sandwich), pumpkin, chocolate-coated strawberry and red velvet (like the cake). Another trend is using different types of milk, such as “almond milk, coconut milk, [or] hemp milk.” An unusual trend from 2016 was the Black Tap milkshake, a premium-priced ($15), 1,600 calorie drink that includes a "...mountain of ice cream topped with peanut butter cups, lollipops, cotton candy, or even entire slices of cake". Similar drinks referred to as "freakshakes" were popular in the United Kingdom and

title: Buck's Fizz
text: Buck's Fizz The Buck's Fizz is an alcoholic cocktail made of two parts champagne to one part orange juice. It is very similar to the Mimosa, which also contains champagne and orange juice, but in equal measures. Other sparkling wines can also be used. The drink is named after London's Buck's Club, where it was invented as an excuse to begin drinking early; it was first served in 1921 by a barman named Malachy McGarry (who features in the works of P. G. Wodehouse as the barman of Buck's Club and the Drones Club). Traditionally, it is made by mixing

title: Fizz (cocktail)
text: Governor Huey Long's fondness for it. In July 1935, Long brought a bartender named Sam Guarino from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The Museum of the American Cocktail has newsreel footage of this event. The Roosevelt Hotel group trademarked the drink name in 1935 and still makes it today. A traditional sloe gin fizz contains sloe gin (a blackthorn plum flavored spirit), grapefruit juice, simple syrup, egg white, and carbonated water. A popular alternative eliminates

title: Rocket Fizz
text: Soda". At the company's Denver, Colorado store, bacon soda was described as the store's best-selling soda in 2012. The variety of soft drinks offered by Rocket Fizz has been described by "Indianapolis Monthly" magazine as "overwhelming", and the quantity of candies offered was described as "copious amounts". In 2017, the chain began rollout of a line of sodas as part of a marketing deal with the band KISS; as of September 2017, the line consisted of Destroyer Kola, KISS Army root beer and Rock And Roll Over Cherry Kola. Rocket Fizz also produces ranch dressing-flavored soda, buffalo wing-flavored soda, coffee

title: Fizz (cocktail)
text: gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a "New Orleans fizz", and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz - and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink. The Roosevelt Hotel in New Orleans also popularized the drink, abetted by

title: Fizzer
text: it is creamy tasting. As mentioned before, Fizzers are similar to Air Heads or comparable chewy candies such as Laffy Taffy. Another candy that is produced by Beacon that shares the "fizz" title is Fizz pops which are a flavored lollipop with sherbet in the middle that starts to fizz out of the side of the lollipop when it starts to wear down. Fizzer Fizzers are a "fruity, chewy, & fizzy" candy sold primarily in South Africa. They are one of the products produced by Beacon Sweets & Chocolates and are available in six flavors. The candy itself is a

title: Cider
text: new categories of alcohol in India. Cider is one such category. New product launches are seen in almost all metropolitan cities. The nuanced taste and rich legacy of cider from the British era helps the prospects of the drink in the bored scenario of pale lagers. Also a filtereded non-alcoholic carbonated apple juice called "Appy Fizz" was introduced by Parle in India in 2005 and it became an instant hit. Recently, they have decided to push the brand beyond the Rupees 1000 crore mark. Non-alcoholic, apple-flavoured carbonated drinks are popular in the country, with local brands such as Mehran Bottler's

title: Fizz (cocktail)
text: are A Ramos gin fizz (also known as a "Ramos fizz" or "New Orleans fizz") contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large non-tapered 12 to 14 ounce Collins glass. The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol "cook" the egg white. Henry C. Ramos invented the Ramos

title: Soft drink
text: In Australia and New Zealand, "fizzy drink" or "soft drink" is typically used. In South African English, "cool drink" and "cold drink" are used, but in South African Indian English, "cool drink" is most prevalent. Older people often use the term 'mineral'. In Spanish, speakers often use the word "refresco", meaning 'refreshment'. Given its carbonated content, it is also commonly called "gaseosa", from "agua gaseosa". The origins of soft drinks lie in the development of fruit-flavored drinks. In the medieval Middle East, a variety of fruit-flavoured soft drinks were widely drunk, such as sharbat, and were often sweetened with ingredients

title: Shandy
text: (filtered wheat beer) and 50% peach-flavored lemonade. The ' is made from a light "Weißbier" (white beer) mixed with a ' (shot) of sweet syrup instead of soda. It comes in three standard varieties: the ' ("green") with "Waldmeistersirup", a woodruff-flavoured syrup; the ' (yellow) with a shot of ' (lemon syrup); and the ' (red), with a shot of "" (raspberry syrup). The "Bananenweizen" is made by topping up a wheat beer with banana juice. In France, a "demi-peche" combines French beer and a shot of peach syrup. In Spain, a "clara" is the combination of 50% beer and

title: Fizzer
text: Fizzer Fizzers are a "fruity, chewy, & fizzy" candy sold primarily in South Africa. They are one of the products produced by Beacon Sweets & Chocolates and are available in six flavors. The candy itself is a hard/chewy candy depending on its temperature. While chilled, or merely not warmed, the candy is a hard, brittle consistency that will give off more of the "fizzing" that the candy can cause while being eaten. While warm though the candy is much like the American candy Air Heads; it loses some of the fizz while soft but is a lot easier to eat

title: Soft drink
text: trademark "coke", used by 12% of the respondents, was most popular in the Southern United States. The term "tonic" is hyperlocal to eastern Massachusetts, although usage is declining. In the English-speaking parts of Canada, the term "pop" is prevalent, but "soft drink" is the most common English term used in Montreal. In the United Kingdom and Ireland, the terms "fizzy drink" and the genericized trademark "coke" are common. "Pop" and "fizzy pop" are used in northern England, while "mineral" or "lemonade" (as a general term) are used in Ireland. In Scotland, "fizzy juice" or even simply "juice" is colloquially encountered.

title: Harvey Wallbanger
text: Harvey Wallbanger The Harvey Wallbanger is a mixed drink made with vodka, Galliano, and orange juice. The Harvey Wallbanger appears in literature as early as 1971. The cocktail is reputed to have been invented in 1952 by three-time world champion mixologist Donato "Duke" Antone, and named by Antone after a surfer frequenting Antone's Blackwatch Bar in Los Angeles. However, recent research by culinary historians casts doubt on this theory. Robert Simonson goes so far as to say that "no sane person ever believed that story." Simonson emphasizes the lack of a historical record for any Blackwatch Bar, and indicates that,