Cream Cocktails
Explore 106 cocktail recipes made with Cream
Top Cream Cocktails
Alexander
- 30ml Gin
- 30ml Creme de cacao
- 30ml Cream
White Russian
- 50ml Vodka
- 20ml Coffee liqueur
- 30ml Cream
Tiger’s Milk
- 60ml Cognac
- 7.5ml Sugar / simple syrup
- 22.5ml Milk
- Pinch Cinnamon
- 2 drops Vanilla essence
- 22.5ml Cream
- 1 egg white Egg
Brandy Alexander
- 30ml Brandy
- 30ml Creme de cacao (dark)
- 30ml Cream
Scotty Special
- Dash Whiskey
- 60ml Coffee liqueur
- Top Up Milk
- Top Up Cream
Grasshopper Cream
- 30ml Creme de cacao
- 30ml Creme de menthe
- 30ml Milk
- 30ml Cream
- 30ml Coconut cream
White Russian Christmas
- 60ml Vodka
- 15ml Coffee liqueur
- 25 ml Gingerbread syrup
- 30ml Cream
- Tablespoon Mincemeat
Grasshopper
- 20ml Creme de cacao
- 20ml Creme de menthe
- 20ml Cream
Explore Cream Cocktails
Classic Cream Cocktails
See all classicsQ&A
What is the history of using cream in cocktails?
The use of cream in cocktails dates back to at least the 18th century, when milk and cream started to be used in various mixed drinks to soften the harshness of spirits and add richness. One of the earliest recorded recipes featuring cream is the Alexander, which was popularized in the early 20th century. Over time, cream became a staple in dessert cocktails and luxurious drinks, accompanying the rise of sophisticated bartending and mixology.
What types of cream are used in cocktails and how do they differ?
In cocktails, the most commonly used types of cream are heavy cream (also known as double cream) and light cream. Heavy cream, with a fat content of around 36-40%, is thicker and richer, making it ideal for dessert cocktails and those requiring a dense texture. Light cream, on the other hand, has a fat content of 18-30% and is preferred in cocktails that need a lighter, smoother consistency. The choice between heavy and light cream depends on the desired richness and texture of the cocktail.
How should cream be incorporated into cocktails to achieve the best texture?
To incorporate cream into cocktails effectively, light shaking or stirring is often sufficient for achieving a smooth consistency, especially if the aim is to gently mix it with other ingredients without creating too much froth. For cocktails where a frothy, airy texture is desired, such as in a Ramos Gin Fizz, vigorous shaking is necessary. Chilling the cream beforehand can also help it integrate better and contribute to a more refreshing cocktail experience.
Are there any dairy-free alternatives to cream that can be used in cocktails?
Yes, for those looking for dairy-free alternatives, there are several options that can mimic the texture and richness of cream in cocktails. Coconut cream is a popular choice for its thickness and slight sweetness. Other alternatives include almond milk creamer, soy cream, and oat milk creamer, each adding a unique flavor profile and consistency to the drink. When substituting, consider the fat content and flavor of the alternative to best match the original cocktail recipe.
What are some classic cocktails that feature cream, and how is it served?
Classic cocktails featuring cream include the White Russian, with cream floated over vodka and coffee liqueur; the Irish Coffee, where cream is gently floated on top of coffee and whiskey; and the Brandy Alexander, where cream is mixed with cognac and creme de cacao. In serving these cocktails, the cream can either be mixed in for a smooth texture or carefully floated on top for a layered effect, depending on the drink's traditional presentation and desired visual appeal.
