Trader Vic’s Rum Fizz
by Darcy O'Neil on February 2011
Most drinks classified as fizzes are pretty straight forward. They usually contain a spirit, club soda, some citrus juice and sugar. They are served in a highball glass with lots of ice and garnished with a lemon or lime wedge. They are a simple classic summer refresher. But once you introduce Trader Vic into the equation, all sorts of things can happen to a basic fizz. In this case, a Trader Vic Rum Fizz is kind of like a Ramos Gin Fizz and a Royal Fizz. But in this case Trader Vic uses rum and a splash of cream soda. Yes, cream soda, the clear sugary sweet vanilla hinted soda pop you drank as a kid, and every once in a while indulge in as an adult. So here is a way to enjoy cream soda, without felling like you are 12 years old again.
When I came across this drink it seemed interesting. Trader Vic is well known for his Mai Tai and other tiki style drink, so a fizz seemed kind of pedestrian for the good Trader. But, the “interesting” part is the use of cream soda in the drink. I’ve never made a cocktail with cream soda before, but I do remember drinking the stuff as a kid. Not the pink version either, we drank the clear stuff, which is harder to find. But thanks to Jones Soda, they still make a white cream soda that is widely available. Cool bottle labels too.
The thought of a frothy cream soda drink, blended with some rum and lemon juice seemed tasty. So if you think the same, here is how to make a Trader Vic Rum Fizz:
Trader Vic’s Rum Fizz
1.5 oz Light Rum
1.0 oz Fresh Lemon Juice
1 Whole Egg
1 tsp Simple Syrup
0.5 oz Cream Soda
Instructions: Combine all ingredients, except the Cream Soda, in a cocktail shaker and shake vigorously. Pour into a highball glass filled with ice and then top up with the Cream Soda. Garnish with orange and lime zest.
Aroma: The vanilla scent from the cream soda comes through nicely. The orange and lime peel add some nice citrus aroma.
Taste: It has a characteristic sweet and sour flavour with the lemon flavour up front. The cream soda provides a hint of vanilla and some extra sweetness. The whole egg makes for a nice smooth texture.
This is a very drinkable cocktail but the whole egg really smoothes the drink out, so if you like a bit of a bite in your drink, add more lemon juice (or lime juice), and more rum. Eggs in cocktails tend to dampen flavours, so nothing really jumps out at you. In a Ramos Gin Fizz all of the flavours combine really well and create a harmony. The Trader Vic Rum Fizz seems a little lumpy, ie. the flavours are all present, don’t seem to combine as well as the Ramos Gin Fizz.
Overall it is not a bad drink, and the cream soda does add some uniqueness to this highball. Would it be the same without the egg you ask? No, but it would still be a good drink and the sour flavours might be more apparent.
If I were to make this drink at a bar, I’d skip out on the whole egg and just use egg white. This drink lacks the texture of a Ramos Gin Fizz, and that’s partly due to the egg yolk, which inhibits the stable foam created by just egg whites.