I have bartended on and off for about 15 years. I have only made about 3 or 4 gin fizzes and I made them with gin, 7-up, and a splash of sour (sour and 7 shaken vigorously gives a nice, lasting, foamy head similar to merangue). Collins’s, OTOH, are farily popular. I make them with gin (actually vodka is more popular), 7, tonic, and a splash of sour. The tonic makes a big difference as well as the lack of vigorous shaking. I put a cherry in both drinks.
As bars these days rarely stock powdered sugar, or any number of other ingredients the old recipes call for, bartenders have developed standard substitutes. Sloe Gin for dutch cherry liquour as in a Singapor Sling. 7-up for powdered sugar and club soda. Sour for lemon juice. Where I now live, in Minnesota, bars do not carry 43 (vanilla liquour) so they substitute almond. Drink recipes also vary greatly between regions. I submit to you 3 different regional recipes for Sex on the Beach.
Minnesota - vodka, Rasberry, Malibu, oj, grenadine, cream.
NYC - vodka, peach, oj, cran
Most of the east coast - Chambord, Midori, pineapple
I have probably created and named thousands of different drinks over the years the only one which has caught on is the flinstone vitamin shot (Tequila, Rasberry, sour), which mostly got popular because I served actual vitamins with them and people were impressed with the amazing duplication of the powdery aftertaste. So, Uke if you want to get your name on a drink you need a gimmick or the backing of a major liquour brand.
If men had wings,
and bore black feathers,
few of them would be clever enough to be crows.