Cream Fizz

Pro tips

• Shake vigorously for 10-15 seconds to properly emulsify the cream and create a silky texture.
• Use fresh lemon juice—bottled juice will dull the brightness that balances the cream and gin.
• Chill your glass beforehand to keep the drink cold and prevent the cream from warming quickly.
• Strain carefully into the glass to avoid pouring ice or excess foam into the drink.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry gin (Tanqueray, Beefeater)
• Sweet Cream → whole milk or half-and-half (slightly lighter body)
• Powdered Sugar → 1/2 tsp simple syrup or 1/2 tsp superfine sugar

Storage & make-ahead

Serve immediately after shaking. Do not prepare in advance as cream will separate.

Equipment

cocktail shaker · jigger · strainer

What does a Cream Fizz taste like?

Smooth and creamy with bright lemon tartness, balanced by subtle sweetness from powdered sugar. The gin provides a dry botanical backbone.

Can I make a Cream Fizz without cream?

Yes, but it changes the drink. Use milk or a cream liqueur like Crème de Cacao for similar texture, though the result will be lighter.

Should a Cream Fizz be shaken or stirred?

Shake vigorously with ice to emulsify the cream and create a frothy texture, then strain into a chilled glass.

What type of cream works best?

Heavy cream or fresh whole milk work well. Heavy cream creates a richer, silkier mouthfeel than lighter creams.

How do I prevent the cream from curdling?

Ensure all ingredients are fresh, chill your glass, and shake with ice rather than adding cream to hot liquid.