Cream Fizz

Pro tips

• Chill your glass thoroughly before serving — the cream and soda water are best enjoyed ice-cold.
• Squeeze fresh lemon juice rather than using bottled; it brightens the drink and balances the cream.
• Pour soda water last and gently to preserve carbonation and maintain the fizz.
• Shake the gin, lemon juice, sugar, and cream together with ice before straining into your prepared glass, then top with soda water.

Substitutions

• Fresh cream → heavy cream or half-and-half (yields slightly richer texture)
• Powdered sugar → superfine sugar or simple syrup (dissolves more readily)
• Old Mr. Boston Dry Gin → any London Dry gin (Tanqueray, Beefeater, Gordon's)

Storage & make-ahead

Cream Fizz is best served fresh; prepare just before drinking. Pre-mix gin, lemon, sugar, and cream up to 2 hours ahead and refrigerate, then add soda water when serving.

Equipment

cocktail shaker · jigger · highball or fizz glass

Can I make a Cream Fizz without fresh cream?

Yes. Use heavy cream, half-and-half, or even a splash of whole milk as a substitute, though the texture will be slightly different.

What type of gin works best for this drink?

Any dry gin will work; Old Mr. Boston Dry Gin is traditional, but London Dry style gins (like Tanqueray or Beefeater) are excellent alternatives.

Should the glass be chilled?

Yes, chill your glass with ice before serving to keep the drink cold and refreshing longer.

Can I batch this cocktail ahead?

Mix the lemon juice, sugar, gin, and cream in advance, but add soda water only when serving to preserve carbonation.

What glassware should I use?

A standard highball or fizz glass works best to showcase the drink's effervescence and creamy texture.