Cream Fizz

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.36)

1. Shake the sugar, lemon juice, cream, Maple gin, and fine ice well in a mixing glass.
2. Strain into a fizz glass, fill with seltzer water, and serve.

Ice: Fine ice

This is a good cream-fizz witness that preserves Maple gin specifically rather than a generic gin substitution.

The shaken cream base and final seltzer charge are both essential to the drink's service identity.

Applegreen's Bar Book by John Applegreen (1904, p.26) — Applegreen 1904 Gin Puff

1. Prepare as for the gin fizz, adding a little cream.
2. Strain and finish with seltzer.

Ice: Shaved ice

Nose

Lemon and cream soften the gin aroma.

Palate

This matters because it records the creamy fizz line before richer egg-and-cream New Orleans developments fully dominate the story.

Finish

The finish is soft, foamy, and lightly sparkling.

Summary

A cream-enriched fizz from the softening branch of the family.

The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.37) — Boothby 1908

1. Place the sugar, sour, gin, and thick cream in a shaker with three or four lumps of ice.
2. Shake thoroughly and strain into a stem punch glass.
3. Squeeze lemon peel over the top, fill with cold siphon soda, and serve while effervescing.

Garnish: Twist of lemon peel

Ice: Three or four lumps

Nose

Lemon and cream rise together over the gin.

Palate

The cream rounds the acidity and softens the texture, giving the drink a gentler, richer body than the plain fizz line.

Finish

The finish is foamy, citric, and softly sweet.

Summary

A creamy branch of the mature gin fizz family.

L'Art du Shaker by Dominique Migliorero (1925, p.19)

1. Shake well in the shaker, pour into a large glass, finish with iced seltzer, and serve.