Spider Cocktail (Lemonade Spider)
The Spider is Australia’s most beloved at-home soda fountain drink – lemonade poured over a scoop of vanilla ice cream until it foams up into a frothy, fizzy dessert. We’re making it the way Aussie kids grew up on it, with an adult vodka variant for the grown-up version.
Ingredients
- 2 large scoops vanilla ice cream
- 250ml chilled lemonade (Sprite, Schweppes, or Solo)
- Optional: 30ml vanilla vodka (for adult version)
- Garnish: a long spoon, a thick straw
Glass: A tall sundae glass or a large milkshake glass. Spider needs height for the foam.
Method
- Chill the glass in the freezer for 5 minutes.
- Add the ice cream scoops – drop them in, don’t squash them flat.
- Pour the lemonade slowly down the side of the glass. The slow pour is what creates the trademark Spider foam – dump it in fast and you get a flat sticky mess.
- If making the adult version, add the vanilla vodka after the lemonade and stir gently once.
- Serve immediately with a long spoon and a thick straw – the spoon for the ice cream, the straw for the foam.
Why it’s called a Spider
The web of foam that forms when fizzy lemonade hits cold ice cream looks like a spider’s web. The name’s been used in Australia and New Zealand since at least the 1920s, when milk bars and corner stores started serving them as a cheap kid’s treat.
In the US the same drink is called a “float” or “ice cream float.” The UK calls it an “ice cream soda.” Only Australia and New Zealand call it a Spider.
The technique that makes a Spider work
Three details separate a great Spider from a sticky failure:
1. Ice cream temperature. Take the ice cream out of the freezer 90 seconds before scooping. Rock-hard ice cream won’t foam up – it sits like a brick. Slightly softened ice cream is what reacts with the carbonation to make the trademark foam.
2. The slow pour. Tilt the glass slightly and pour the lemonade down the inside wall. The carbonation has time to react with the ice cream gradually instead of all at once. A direct pour into the middle creates a fizzy explosion that collapses in 30 seconds.
3. Vanilla ice cream, not premium. The cheap, straight vanilla brands (Bulla, Streets Original Vanilla, Peters Original) work better than premium gelato. Premium ice cream has lower air content and won’t foam up as dramatically.
Brand picks
Ice cream: Bulla Original Vanilla or Peters Original Vanilla are the canonical Aussie picks. Streets Blue Ribbon works too. Skip the premium brands like Connoisseur or Haagen-Dazs – they’re too dense and the foam doesn’t develop.
Lemonade: Sprite is the standard. Schweppes Lemonade is the more traditional Australian pick – sharper, less sweet. Solo is too lemon-forward for a proper Spider; save it for adult drinks. Avoid sugar-free versions: they don’t foam the same way.
Vodka (for adult version): Stoli Vanil or Absolut Vanilia. The vanilla matches the ice cream and disappears into the drink. Plain vodka works but loses the integrated flavor.
Variations
Coke Spider: Swap the lemonade for chilled Coca-Cola. Vanilla ice cream + Coke is the original American root beer float crossover. Foams up dramatically.
Creaming Soda Spider: The deeply Australian variant. Use Bickford’s Old Style Creaming Soda or Schweppes Creaming Soda. The vanilla-on-vanilla doubles the dessert quality.
Lemon, Lime and Bitters Spider: For grown-ups. Combine lemonade with lime cordial and Angostura bitters, then pour over the ice cream. Bitters add complexity that elevates it past dessert territory.
Espresso Spider (affogato variant): Replace lemonade with cold-brew coffee or chilled espresso. This is the Italian affogato dressed in a long glass.
Spider Royale: Use prosecco instead of lemonade for an instant adult dessert cocktail. The dry sparkling cuts the sweetness of the ice cream beautifully.
Frequently Asked Questions
What’s the difference between a Spider and a Float?
Nothing – they’re the same drink under different regional names. Australia and New Zealand call it a Spider (because of the web-like foam pattern). The US calls it a Float or Ice Cream Float. The UK uses “Ice Cream Soda.” All refer to ice cream submerged in fizzy soft drink.
Can I make a Spider with sparkling water instead of lemonade?
You can, but it won’t foam the same way. The sugar in lemonade is what creates the trademark Spider froth – sparkling water lacks the sweetness needed for the reaction. If you want a less-sweet version, mix sparkling water with a splash of lemon-lime cordial.
Why is my Spider not foaming up?
Two usual suspects: the ice cream is too cold (and frozen solid – it can’t react with the carbonation), or you poured the lemonade too fast (and lost the carbonation in seconds). Soften the ice cream slightly, pour slowly down the glass wall, and you’ll get the dramatic foam every time.
Is a Spider alcoholic?
Traditionally no – it’s a kid’s drink at Australian corner stores. The adult version adds vanilla vodka or prosecco for a grown-up twist, but the original Spider is just ice cream and lemonade.
What’s the best ice cream brand for a Spider?
Standard vanilla ice cream brands like Bulla Original, Peters Original Vanilla, or Streets Blue Ribbon work best. Premium brands like Haagen-Dazs or Connoisseur have lower air content and won’t foam dramatically. The drink needs the air bubbles in cheaper ice cream to react with the carbonation.
History
The Spider emerged in Australian milk bars and corner stores in the 1920s, when soda fountain culture spread south from America. Australian shopkeepers adopted the American ice cream float but renamed it Spider after the web-like pattern the foam created in the glass.
By the 1950s, the Spider was an Australian after-school staple – twenty cents at the local milk bar bought you a tall glass, two scoops of vanilla, and as much lemonade as the shopkeeper felt like pouring. Every Australian over forty has a Spider memory.
The drink survives at fish and chip shops, bowling clubs, and surf clubs across the country. The recipe has changed less in 100 years than almost any other cocktail or soft drink in the catalogue.
More Like This
If you like Spiders, try our Dessert Cocktails hub. The Affogato is the Italian cousin (espresso instead of lemonade), and the Root Beer Float Cocktail is the American take with vodka added.
