Menu
Menu
Cream Dessert Cocktails

Cocktails -

Cream Dessert Cocktails

PREPARATION NOTE:
If using cream in a mixing cup, do not forget to fill the mixing cup 1/4 full with ice prior to adding the ingredients. This will chill them as they combine, then your cocktail will be chilled before it even hits the glass!
SUBSTITUTION NOTE:
All of these drink recipes call for half & half cream, however you may also substitute the half & half cream for a full scoop of vanilla ice cream. Simply add the ice cream to the other ingredients to a blender and mix together on high until all ingredients are completely combined, then pour into a glass and serve.

BRANDY ALEXANDER

  • 1/2 oz. Brandy
  • 1/2 oz. Brown creme de cacao
  • 2.0 oz. Cream
  • Add ice to a mixing cup, then pour the brandy, brown creme de cacao and cream into the cup. Shake well until thoroughly mixed. Strain into chilled stemmed glass or a stemmed glass with ice. Add nutmeg garnish, then serve.

GOLDEN CADILLAC

  • 1/2 oz. White creme de cacao
  • 1/2 oz. Galliano liqueur
  • 2.0 oz. Cream
  • Add ice to a mixing cup, then pour the white creme de cacao, Galliano and cream into the cup. Shake well until thoroughly mixed. Strain into chilled stemmed glass or a stemmed glass with ice, then serve.

BANSHEE

  • 1/2 oz. White creme de cacao
  • 1/2 oz. Creme de banana
  • 2.0 oz. Cream
  • Add ice to a mixing cup, then pour the white creme de cacao, creme de banana and cream into the cup. Shake well until thoroughly mixed. Strain into chilled stemmed glass or a stemmed glass with ice, then serve.

PINK SQUIRREL

  • 1/2 oz. White creme de cacao
  • 1/2 oz. Creme de Almond (or Creme de Noyaux)
  • 2.0 oz. Cream
  • Add ice to a mixing cup, then pour the white creme de cacao, creme de almond and cream into the cup. Shake well until thoroughly mixed. Strain into chilled stemmed glass or a stemmed glass with ice, then serve.

GRASSHOPPER

  • 1/2 oz. White creme de cacao
  • 1/2 oz. Creme de menthe
  • 2.0 oz. Cream
  • Add ice to a mixing cup, then pour the white creme de cacao, creme de menthe and cream into the cup. Shake well until thoroughly mixed. Strain into chilled stemmed glass or a stemmed glass with ice, then serve.

PINK LADY

  • 1.0 oz. Gin
  • 1/2 oz. Rose's Grenadine
  • 1.5 oz. Cream (can also only use 1 oz.)
  • Add ice to a mixing cup, then pour the gin, grenadine and cream into the cup. Shake well until thoroughly mixed. Strain into chilled stemmed glass or a stemmed glass with ice, then serve.

GOLDEN DREAM

  • 1/2 oz. Galliano liqueur
  • 1/2 oz. Triple-Sec
  • 1/2 oz. Orange juice
  • 1.0 oz. Cream (can also use 1.5 oz.)
  • Add ice to a mixing cup, then pour the Galliano, triple-sec, orange juice and cream into the cup. Shake well until thoroughly mixed. Strain into chilled stemmed glass or a stemmed glass with ice, then serve.

These drinks are built over ice in a glass. Typically you do not shake or mix these drinks, they are served layered, or unmixed, with a straw so that the drinker may combine the ingredients together at their discretion.

CREAMSICLE

  • 1.0 oz. Amaretto
  • 1.0 oz. Orange juice
  • Fill remainder of the glass with cream

TOASTED ALMOND

  • 1.0 oz. Kahlua liqueur
  • 1.0 oz. Amaretto
  • Fill remainder of the glass with cream

SMITH & KERNS

  • 1.0 oz. Kahlua liqueur
  • Fill 2/3 of the way with cream
  • Fill the remainder of the glass with soda water

   We hope that you enjoy these delicious cream dessert cocktails. The first seven are traditional cream cocktails that are quite popular. The last three are popular cocktails that are typically served in most bars, lounges and restaraunts. If you have any questions, please feel free to contact us at our contact email located on the menu bar.

發表留言

返回 Cocktails

標籤