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 feeling 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.
Writer, author of Fix the Pumps, chemist, beekeper and general do-er-of-things, Darcy can generally be found looking for new and interesting things to do, usually over a cocktail. Currently working on more soda fountain history.