Cream Fizz

Pro tips

• Shake vigorously for 12–15 seconds to chill the drink and create a light foam layer that suspends the cream.
• Use freshly squeezed lemon juice; bottled juice will make the drink taste flat and one-dimensional.
• Pour the cream over the back of a bar spoon or down the inside of the glass to achieve a clean float on top.
• Serve immediately in a chilled coupe or sour glass to preserve the foam and prevent dilution.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry gin (Tanqueray, Bols, Bombay)
• Fresh cream → heavy cream or whole milk (slightly less rich)
• Powdered sugar → 1/2 oz simple syrup (adjust texture slightly)

Equipment

cocktail shaker · bar spoon · jigger · coupe or sour glass

Why use powdered sugar instead of simple syrup in a Cream Fizz?

Powdered sugar dissolves quickly when shaken with ice and lemon juice, and creates a finer emulsion when combined with the cream, resulting in a silkier mouthfeel.

Should the cream be floated or fully mixed in?

Float it gently on top after straining for visual appeal and textural contrast, though it can be shaken in for a more integrated, frothy drink.

What type of gin works best for a Cream Fizz?

A dry London Dry style gin like Old Mr. Boston provides the crisp botanical base that balances the richness of fresh cream without competing flavors.

Can you make a Cream Fizz without fresh cream?

Yes—use whole milk or half-and-half as a substitute, though the drink will be slightly less rich and silky.