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A fizz is a sour lengthened with soda water, and the cream fizz is the version that adds dairy to the shake. The Pink Cream Fizz is that drink with a teaspoon of grenadine, which does nothing much for the flavor and everything for the color.
The family this belongs to is worth knowing. A Gin Fizz is gin, lemon, sugar and soda. Add cream and it becomes a Cream Fizz. Add egg white too and you are approaching a Ramos, which is the most demanding drink in the category and takes a famously long shake. This one sits at the easy end, but the principle is the same: the cream gives the drink body and a soft texture that plain soda water cannot, and the lemon keeps it from turning heavy.
Glass: Collins glass | Strength: Medium | Serves: 1 | Prep Time: 4 minutes
Bartenders tip: Shake the cream and citrus hard and fast, then get it strained quickly, because lemon juice will curdle cream given time and warmth. Everything should be cold going in. Add the soda after straining rather than into the shaker, or you lose the fizz entirely. Light cream is right here and heavy cream is too much, since this should be silky rather than rich. If it splits on you, the culprit is almost always a shaker that was not cold enough.
Ingredients
- 2 oz Gin
- 1 oz Lemon Juice
- 1 oz Light Cream
- 4 oz Club Soda
- 1 tsp Superfine Sugar
- 1 tsp Grenadine
Steps
- Combine the gin, lemon juice, sugar, cream and grenadine in a shaker half-filled with ice cubes.
- Shake well and strain into a Collins glass almost filled with ice cubes.
- Add the club soda, stir well, and serve.
