Creamy cocktails

What makes a drink creamy

The texture comes from fat and protein. Heavy cream, half and half, whole milk, coconut cream, egg yolk and cream liqueurs all add body and round off the alcohol. Creamy drinks tend to be sweeter and softer than sours, which is why they are often served in smaller portions after a meal.

The classic structure

Many creamy cocktails follow the Alexander pattern: equal parts spirit, liqueur and cream, for example 30 ml cognac, 30 ml dark crème de cacao and 30 ml cream. Others, such as the White Russian, simply float cream on top of a spirit and liqueur base. Tropical drinks like the Piña Colada use coconut cream and pineapple instead of dairy.

Technique

• Shake cream drinks hard with ice for 12 to 15 seconds to aerate them and give a light, velvety texture.
• For a floated layer, lightly whip the cream first, then pour it slowly over the back of a bar spoon.
• Grate fresh nutmeg or cocoa on top just before serving. Pre-ground spice tastes dusty.

Tips for better results

Use cold, fresh cream with around 30 percent fat for shaken drinks; very thick double cream can turn into butter if shaken too long. Keep sugar in check, because liqueurs already bring plenty. Egg-based drinks such as flips and eggnog should be made with very fresh eggs and served right away. Dairy does not keep well once mixed, so prepare these cocktails to order rather than in advance.