Cream Fizz

Pro tips

• Shake hard for 10–12 seconds with ice to fully emulsify the cream and create a thick, stable foam layer on top.
• Chill your coupe or cocktail glass beforehand; a cold glass preserves the foam and keeps the drink silky longer.
• Use fresh lemon juice squeezed just before serving—bottled juice dulls the bright citrus that balances the cream.
• Strain twice (through a fine strainer) to catch any ice shards and ensure a smooth, professional pour.

Substitutions

• Fresh cream → half-and-half or whole milk (lighter body, less richness)
• Old Mr. Boston Dry Gin → any London Dry gin (Beefeater, Tanqueray, or Bombay Sapphire all work well)
• Powdered sugar → ½ tsp simple syrup (easier to dissolve, slightly less viscous foam)

Equipment

cocktail shaker · jigger · strainer · coupe or cocktail glass

What's the difference between a Cream Fizz and other fizz cocktails?

Cream Fizz replaces egg white with fresh cream for a richer, denser foam and milder mouthfeel than gin sours or traditional fizzes.

Do I need to shake or stir a Cream Fizz?

Shake vigorously with ice for 10–12 seconds to emulsify the cream and create the signature silky texture and foam cap.

Can I make this drink ahead for a party?

Mix components in advance, but shake and serve immediately to preserve the foam and fresh flavors.

What gin works best for this cocktail?

London Dry style gin (like Old Mr. Boston) works well; choose one with balanced botanicals so citrus and cream remain prominent.