Cream Fizz
July 23rd, 2007 | Published in gin, mixers
Continuing on my adventures with the fizz, this seemed like an interesting twist on the silver fizz. Traditionally a silver fizz uses egg white (which I don’t consume), but this takes your basic gin fizz and adds in some heavy cream.
This is another Trader Vic “morning after” recipe, but imbibe carefully. It’d be pretty tough going the next day.
2 ounces gin
½ teaspoon bar sugar
juice of ½ lemon
1 teaspoon heavy cream
club sodaShake all but club soda with ice. Strain into an 8-ounce highball and fill with soda.
I didn’t enjoy this quite as much as the Summer Fizz. It’s still light and refreshing, but the lemon bite comes through really strong here, which prohibited me from savoring the flavor of the gin. I think the cream did more to deaden the flavors than embolden them, so I’m going to take a pass on this one.
