I first tried a Smith and Kearns at my friend’s cabin up in northern Minnesota. We were playing cards late into the night – hearts, if I remember right – when someone rummaged through the makeshift bar and suggested we whip up this creamy, fizzy drink I’d never heard of. I was skeptical, honestly. Cream in a cocktail? But after that first cold, bubbly, chocolate-infused sip, I was hooked. Now, whenever I want a treat that feels indulgent without being too heavy, I mix one up at home. I might be a little sentimental, but it always tastes like those late nights at the cabin to me.
Outside the Midwest, hardly anyone’s heard of a Smith and Kearns. Around here, though, it’s practically a local legend. When I tried to pin down where it came from, I found all kinds of stories: some folks swear it started in a Wisconsin supper club in the 1950s, others insist it was born behind a bar in Minnesota in the ’40s. Whatever the real story, it doesn’t seem to matter – the drink’s named after a couple of regulars, but their identities are as mysterious as the recipe’s true birthplace.
Strength & Profile
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What I love most about the Smith and Kearns is its simplicity. The creamy richness from the heavy cream mingles perfectly with fizzy club soda for a light, almost effervescent texture that’s kind of irresistible. Add just enough chocolate liqueur, and you get this satisfying, grown-up version of a chocolate egg cream.
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Ingredients & Glassware
To make one Smith and Kearns, grab:
- 1 oz chocolate liqueur (Crème de Cacao is what I use)
- 1 oz heavy cream
- 2–3 oz club soda
- Ice cubes
I usually reach for a highball glass – it’s tall enough to let the fizz develop properly. I’ve also seen people serve these in rocks glasses, or even in whatever’s clean at the moment. No judgment. Just leave some space at the top so you don’t end up mopping club soda off your counter.
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How to Make It
- Fill your glass halfway with ice cubes.
- Pour in the chocolate liqueur.
- Add the heavy cream.
- Stir gently, just enough to combine – don’t get too aggressive, or you’ll lose the foam.
- Top with club soda.
- Give it one last gentle stir. You’ll see a creamy, cloud-like head float to the top.
I usually stick a straw in mine, but if you sip straight from the glass, you get that thick, creamy foam with every mouthful. It’s oddly satisfying.
For my niece, who’s not into anything boozy (for obvious reasons – she’s eight), I swap the liqueur for chocolate syrup. It’s sweeter, but honestly? Still delicious. She calls them “chocolate clouds” and asks for one every time she visits.
If I’m trying to lighten things up, I’ll use half-and-half or even skim milk. Once, out of desperation, I tried almond milk. It did the trick, but the drink lost that distinctive creamy texture. Heavy cream is really the way to go if you want the true experience.
I’ve found Smith and Kearns go surprisingly well with a lot of snacks. Sharp cheese is good for contrast, but they’re also unbeatable with cookies or a warm brownie – double up on the chocolate if you’re feeling decadent.
A quick word of advice: don’t mix these in advance. The fizz goes flat pretty quickly, and the cream will eventually separate if it sits too long. The magic’s in how fresh and lively the drink is, so just make ‘em one at a time and enjoy on the spot.
So, if you’re tired of the same old cocktails and want something a little nostalgic, a little under-the-radar, and totally comforting, try a Smith and Kearns. It’s lowkey, a little quirky – and, if you ask me, way more satisfying than it has any right to be.
