20 Refreshing 7 Brew Fizz Drinks to Order

These 7 brew fizz drinks give you the same sparkling, syrup-layered refreshers the drive-thru is known for, made in your own kitchen for a fraction of the price. Each glass starts with chilled club soda, a mix of flavoured syrups, and an optional cream float that turns a simple soda into something that tastes like dessert. Because you control the syrups, every recipe below is easy to make sugar-free, dairy-free or extra fruity without changing the technique. Once you've built one, you can freestyle dozens more from the same three-part formula.

This one leans on cotton candy and blue raspberry syrups poured over a full glass of ice before the soda goes in, giving that signature pink-to-blue gradient without any stirring. Pour the syrups first so they pool at the bottom, then add sparkling water slowly down the side of the glass to keep the layers distinct. A small splash of grenadine at the very end deepens the pink without making the drink taste artificial. Serve immediately while the fizz is at its peak, since the layers soften after a few minutes.

Cherry and lime is the flavour pairing 7 Brew built its reputation on, and it's the easiest one to nail at home with just two syrups and fresh lime juice. Use a 2:1 ratio of cherry syrup to lime syrup so the cherry leads and the lime only brightens the finish. A squeeze of fresh lime juice right before serving cuts through the sweetness and keeps the drink tasting crisp rather than cloying. Skip bottled lime juice here — the fresh version makes a noticeable difference against the sweet cherry base.

This tropical dupe combines coconut, pineapple and a touch of orange syrup for a drink that tastes like a beach holiday minus the flight. Build the syrups over ice first, top with sparkling water, then finish with a light coconut cream float so the tropical notes carry all the way to the last sip. If your coconut syrup is very sweet, cut it back slightly and add a splash of unsweetened pineapple juice for real fruit character. This is the fizz to make when you want something that reads as a proper recipe, not just flavoured soda water.

Vanilla cream is the gateway fizz for anyone who finds plain soda drinks too thin — it drinks almost like a cream soda float. Stir 30 ml (2 tbsp) of vanilla syrup into the club soda first, then pour 30 ml (2 tbsp) of heavy cream over the back of a spoon so it sits on top rather than sinking in. Real vanilla bean paste instead of extract gives you visible flecks and a rounder flavour if you want to upgrade it further. Stir gently just before drinking to fold the cream through without knocking all the fizz out.

This is the lightest, most thirst-quenching fizz on the list, built for hot afternoons rather than dessert cravings. Watermelon syrup forms the base, with a smaller pour of kiwi syrup added on top for a tart edge that keeps the sweetness in check. Muddle a few cubes of fresh watermelon in the bottom of the glass before adding ice for a homemade version that tastes noticeably fresher than syrup alone. Skip the cream float on this one — the point is a clean, fruit-forward finish.

Peach syrup gets a warm, autumnal lift here from a small pour of cinnamon syrup, making it the fizz to reach for once the weather turns even though it's still served cold over ice. Add the cinnamon syrup sparingly, about 10 ml (2 tsp), since it's potent and can overpower the peach if you're heavy-handed. A light dusting of ground cinnamon on the cream float finishes it with a look and smell that feels like a autumn afternoon. This pairing also works well with a splash of apple juice in place of some of the soda water for extra body.

This is the most candy-forward fizz on the menu, built from equal parts cotton candy and blue raspberry syrup for that unmistakable fairground flavour. Because it's so sweet, keep the pour to 20 ml (4 tsp) total syrup for a 300 ml (10 oz) glass, or it tips from playful into sickly. A cream float softens the sharp candy edge and gives the drink a rounder mouthfeel that kids and adults both enjoy. Rainbow sprinkles pressed onto the cream just before serving make it look exactly like the drive-thru version.

Swap the ice cubes for a proper blend and this becomes a slushy rather than a sipper, perfect for peak summer heat. Blend 200 g (1 1/3 cups) frozen strawberries with the strawberry syrup and a splash of sparkling water until slushy, then top the glass the rest of the way with more soda water to keep the fizz alive. Adding the extra soda after blending, rather than blending it in, is the key to keeping some carbonation in the finished drink. Serve with a wide straw since the texture is thicker than a standard fizz.

When you want a fizz with zero decision-making, this is the formula: one syrup, sparkling water, ice. Strawberry or peach syrup works best solo since both have enough natural sweetness and acidity to stand alone without a second flavour to balance them. Use 30 ml (2 tbsp) of syrup per 300 ml (10 oz) glass as your starting ratio, then adjust up or down by 5 ml (1 tsp) next time based on taste. This is also the fastest fizz to make sugar-free, since a single syrup swap is all it takes.

This one blends fresh or frozen mango with orange and grenadine syrups for a layered sunrise effect that looks as good as it tastes. Blend 150 g (1 cup) mango chunks with the orange syrup until smooth, pour it into the glass over ice, then top with sparkling water and let the grenadine sink slowly through the layers rather than stirring it in. The colour gradient from deep orange to red is the whole point, so pour the grenadine gently down the inside of the glass. This fizz is naturally thicker than the others, so it eats more like a smoothie-soda hybrid.

Brown sugar cinnamon syrup and a proper cream float make this the closest fizz to a liquid dessert, closer to a cream soda than a sparkling refresher. Combine 30 ml (2 tbsp) brown sugar syrup with 10 ml (2 tsp) cinnamon syrup for depth, then float 30 ml (2 tbsp) heavy cream on top using the back-of-a-spoon method. A pinch of nutmeg on the cream layer rounds out the spice without adding more sweetness. This is a good fizz to serve alongside baked goods, since the flavours echo cinnamon rolls and spiced cakes.

Tart cranberry syrup with a touch of orange makes this the fizz to build for holiday gatherings, since it's non-alcoholic but still feels like a celebration drink. Use 30 ml (2 tbsp) cranberry syrup to 10 ml (2 tsp) orange syrup, then top with chilled sparkling water and garnish with fresh or sugared cranberries. Because cranberry syrup is naturally more tart than the fruit syrups above, taste before adding extra sweetener rather than assuming you need it. This one also scales up cleanly in a pitcher for a crowd — see the batch tips below.

This fizz is built specifically to show off distinct blue and clear layers, using blue raspberry syrup at the bottom and a splash of coconut cream floated on top. Pour the blue raspberry syrup into the glass first, add ice slowly so it doesn't disturb the syrup, then pour sparkling water gently over the back of a spoon to keep the blue layer intact underneath. The coconut cream float sits on top as a third, whiter layer if poured last and slowly. Take a photo before you stir it — the layered look is the whole appeal of this one.

For drinkers who want more intensity than the fruity fizzes offer, black cherry and blackberry syrups combine here for a deep, almost wine-dark colour and a bolder, less sugary flavour profile. Use a 3:2 ratio of black cherry to blackberry syrup, about 30 ml (2 tbsp) to 20 ml (4 tsp), which keeps it rich without tipping into overly sweet. Skip the cream float on this one — the point is a clean, intense fruit flavour that a cream layer would mute. A few muddled fresh blackberries in the bottom of the glass add texture and a more grown-up presentation.

Coconut syrup and a generous cream float make this the smoothest, most dessert-like fizz on the list, closer to a coconut cream soda than a sparkling refresher. Stir 30 ml (2 tbsp) coconut syrup into the sparkling water first, then float 45 ml (3 tbsp) of heavy cream or coconut cream on top for extra richness. Toasted coconut flakes sprinkled over the cream add texture and make it look like a proper finished drink rather than flavoured soda. This pairs particularly well with a wedge of fresh pineapple on the rim.

This bright, wake-you-up fizz layers orange, mango and a hint of grenadine for a citrus-forward drink with a warm-coloured gradient. Build it the same way as the Mango Sunrise above but skip the blender — everything here is poured, not blended, for a lighter, more refreshing texture. Fresh orange juice in place of some of the sparkling water gives it real citrus depth if you want to bulk it up. Serve in a tall glass with plenty of ice so it stays cold through a slow morning sip.

Strawberry syrup and fresh lemon juice recreate the drive-thru favourite with a homemade brightness that bottled lemonade mixes can't match. Use 30 ml (2 tbsp) strawberry syrup with the juice of half a lemon, topped up with sparkling water and stirred once to combine. Muddle two or three fresh strawberries in the bottom of the glass before building the drink for real fruit flecks throughout. This is one of the few fizzes here that actually improves with a short 5-minute rest in the fridge before serving, as the strawberry flavour deepens.

This deep purple dupe combines blackberry and grape syrups for a drink darker and less sweet than most of the fruity fizzes, closer to a sparkling grape soda. Use a 1:1 ratio of blackberry to grape syrup, about 20 ml (4 tsp) each, and top with well-chilled sparkling water so it doesn't need extra ice to stay cold. A few frozen blueberries dropped in in place of regular ice keep the drink cold without diluting it as it sits. This one skips the cream float entirely — the dark colour and bold flavour are meant to stand alone.

Butterscotch syrup with a cream float turns plain soda water into something that tastes like a liquid toffee pudding, and it's the fizz most likely to convert cream-soda skeptics. Stir 30 ml (2 tbsp) butterscotch syrup into the sparkling water, then float 30 ml (2 tbsp) heavy cream on top using the spoon method so it sits as a distinct layer. A small pinch of flaky sea salt on the cream cuts the sweetness and gives it a salted-caramel edge. Serve straight away — butterscotch syrup is dense enough that it can start to settle if the drink sits too long.

The lightest, most savoury-leaning fizz on this list, built for anyone who finds the fruity versions too sweet. Muddle a few thin cucumber slices and fresh mint leaves in the bottom of the glass before adding ice, then top with sparkling water and just 15 ml (1 tbsp) of a light syrup like elderflower or lime for balance. This fizz genuinely benefits from fresh lime juice over syrup alone, since the goal is crisp and herbal rather than sweet. Garnish with a full cucumber ribbon and a mint sprig for a spa-like finish.

Always pour syrups into the glass before the ice and soda water — building in that order keeps the flavour from getting diluted before the fizz even hits it. Use the coldest sparkling water you have and pour it gently down the side of the glass rather than straight down, which preserves more carbonation and keeps the drink lively longer. When floating cream, always pour it slowly over the back of a spoon held just above the surface — pouring it straight in will mix it through instead of layering it. Taste your syrup ratios with a small test glass before scaling up for a group, since sweetness levels vary a lot between brands.

Clear plastic cups show off the layered colours best, which is half the appeal of a good fizz drink, so save the coloured tumblers for other drinks. Fresh fruit garnishes — lime wheels, muddled berries, orange slices — do more visual and flavour work than a straw ever will, so don't skip them even on a weeknight glass. A wide straw is worth using for any blended or slushy version, while a standard straw works fine for the classic poured fizzes. For a party, set out three or four syrups and let guests build their own from the base ratios above rather than committing to one flavour for everyone.

Pre-mix your syrup blends in small jars up to a week ahead and store them in the fridge, so assembly on the day is just ice, soda water and a pour. Do not add the sparkling water or cream float until you're ready to serve — both lose their effect within minutes and can't be refrigerated in advance. For a crowd, multiply the syrup ratios into a pitcher, chill it, then top individual glasses with fresh sparkling water and ice to order rather than pre-mixing the whole batch with soda. Leftover syrup blends keep in a sealed jar in the fridge for about a week, so double a batch if you know you'll want the same fizz again soon.