Cream Fizz

Pro tips

• Use freshly squeezed lemon juice—bottled will dull the bright, tart profile.
• Shake vigorously for 10–15 seconds to properly chill and integrate the powdered sugar.
• Float cream last and gently; a slower pour creates a distinct layer rather than mixing.
• Chill your glass beforehand to keep the drink cold longer and prevent the cream from breaking.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry-style gin (Beefeater, Tanqueray)
• Sweet Cream → half-and-half or light cream (slightly richer mouth-feel)
• Powdered Sugar → 1/2 tsp simple syrup (faster to mix, less texture)

Storage & make-ahead

Drink immediately after preparation; cocktails do not store well, and cream will separate if left sitting.

Equipment

cocktail shaker · bar spoon · jigger or measuring spoon

Do I need to shake or stir a Cream Fizz?

Shake the gin, lemon juice, and powdered sugar with ice until chilled, then strain into a glass and float the sweet cream on top.

What type of glass should I use?

A standard 8–10 oz fizz glass or highball works well; the taller shape showcases the cream float.

Can I make a non-alcoholic version?

Yes; replace the gin with 2 oz of sparkling water or ginger ale and follow the same shaking and floating method.

How do I float the cream without it sinking?

Pour the cream slowly over the back of a bar spoon held just above the surface of the chilled drink.

Can I prep this ahead?

Mix the gin, lemon, and sugar up to 2 hours ahead; chill the glass and add fresh ice and cream float just before serving.