Peaches and Cream Gin Fizz ~ The best of summer’s peaches lend a helping hand to this updated riff on a classic gin fizz. Replacing the traditional egg white is a little bit of heavy cream and there to assist in body is a cream soda instead of tonic water. Behind that is the juice of a full lime to flatten out the sweetness of it all and bring everything back in balance to the classic gin featuring cocktail.
This is a drink that was first introduced to me during my college years by my then bartending boyfriend. I remember initially not liking this too much at first taste and then disliking it completely once I found it was made with raw egg whites. Gross.
Now I would love to say, that I came up with the clever idea to replace the egg white with heavy cream, but Cynthia, my cocktailing expert and friend, has been making it like this for as long as I’ve known her. Although her foamy head is twice as high and twice as dense, then what you see in the picture.
Her secret . . . she uses one of these. It’s like a tiny little hand held blender that is sold as a milk frother. I didn’t have one of those, so I used my twirl whisk (generally used to make foamy sauces).
Peaches and Cream Gin Fizz
Makes 2 servings
- 1 whole peach, pitted, skinned and sliced
- 1 juice of a full lime
- ½ oz. heavy cream
- 4oz. gin
- 12 oz. cream soda
- Place peaches and lime in a cocktail shaker, muddle and strain. Add heavy cream and soda to strain juice, shake well. Alternatively, use an egg whisk or handheld frother and vigorously work through the cocktail mixture in an up and down motion to create a frothy head. Pour into chilled glasses.