This Cream Fizz cocktail brings together gin’s crisp edge, lemon’s bright acidity, and the gentle richness of fresh cream — and once you try that combination, the surprise is real. Here’s the twist, though: the most famous fizz in this family, the Ramos Gin Fizz, was so labor-intensive that its inventor reportedly employed a dedicated team of bartenders just to shake it, ten minutes per drink. Cream Fizz is its lighter, quicker cousin, built without the egg white and orange flower water, so you get that same soda-like, velvety texture in a fraction of the effort.
Recipe and Method
Ingredients
Recipe no.055
- Gin — 1 + 1/2 oz (45ml)
- Lemon juice — 1/3 oz (10ml)
- Sugar — 1 tsp
- Heavy cream — 2 tsp
- Soda water — Full
- 1 tsp = one bar spoon’s worth.
- Full = pour until the glass is about 80-90% full.
Method
Add gin, lemon juice, sugar, cream, and ice to a shaker.
Shake thoroughly, then strain into a glass filled with ice. Since cream is involved, give it about five extra shakes beyond your usual count.
Fill gently with soda water along the glass edge to avoid killing the fizz, then stir lightly. One or two slow rotations, lifting the ice slightly, is enough to combine everything without flattening the bubbles.
- Technique ｜ Shake & Stir
- Glass ｜ Collins glass
- ABV ｜ Around 9%
- Best Enjoyed ｜ Daytime / After a meal
- Style ｜ Fizz
Details and video of Cream Fizz
Character and Flavor
Cream Fizz belongs to the fizz family of cocktails, a style that took shape in the United States in the late 19th century. Adding cream to a gin fizz was a bold move by the standards of the time, and it reflects exactly the kind of experimentation bartenders were doing during that era.
The dry gin base brings bright juniper aroma along with layers of herbal and spice complexity. Lemon juice cuts in with sharp acidity that lets the gin’s character shine, while sugar smooths the edges and the cream adds a richness nobody quite expects.
Pour it and a soft white foam rises immediately, giving it the look of a friendly white soda. On the palate, gin’s crispness and cream’s roundness blend far more gently than you’d guess, with lemon adding a pleasant edge throughout. The soda’s light carbonation carries it all to a clean, refreshing finish.
It looks like an unlikely pairing on paper, but the balance genuinely works — and that’s exactly the kind of drink worth discovering, whatever time of day you’re pouring it.
Tips, Variations, and Food Pairings
- Food pairings — Creamy desserts like cheesecake or tiramisu are a natural match. Light appetizers such as smoked salmon or cream cheese canapés work well too.
- Shaking tip — Because of the cream, shake about five times longer than usual. Getting it properly cold emulsifies the fat, which is what gives the drink its smooth texture.
- Pouring the soda — Pour gently along the glass edge to avoid killing the bubbles. One or two slow stirs, lifting the ice slightly, is all it takes to combine everything.
- A note on drinking it — Cream tends to settle, so it’s best enjoyed soon after it’s made. With a relatively low ABV, it’s also a gentle option for anyone who doesn’t usually drink.
Recipe video
- Recipe video ｜ Heiz bar Channel Home
Cream Fizz Cocktail Recipe: A Creamy Gin Fizz in 3 Steps
Make a Cream Fizz cocktail with gin, lemon juice, sugar, and soda for a light, creamy fizz-style drink — full recipe, tips, and history included.
タイプ: Cocktail / Drink
料理: American
キーワード: cream fizz cocktail, cream fizz recipe, gin fizz with cream, fizz cocktail
レシピー歩留まり: 1 drink
準備時間: 5MT
所要時間: 5MT
レシピー材料:
- Gin — 1+1/2 oz (45ml)
- Lemon juice — 1/3 oz (10ml)
- Sugar — 1 tsp
- Heavy cream — 2 tsp
- Soda water — Fill
レシピーの説明:
Combine the ingredients:
- Add gin, lemon juice, sugar, cream, and ice to a shaker.
Shake:
- Shake thoroughly, then strain into a glass filled with ice. Since cream is involved, give it about five extra shakes beyond your usual count.
Stir in the soda:
- Fill gently with soda water along the glass edge to avoid killing the fizz, then stir lightly. One or two slow rotations, lifting the ice slightly, is enough to combine everything without flattening the bubbles.
