Cream Is Key to Decadent Cocktails

In his March/April 2024 Mixopedia column, Wayne Curtis chronicles the rise and fall and maybe another rise of cream cocktails. While cocktails made with dairy have been around for centuries, the golden age of cream cocktails was kicked off in the late 1960s by the Brandy Alexander. What followed were drinks such as the Grasshopper and White Russian. When it comes to guilty pleasures, such decadent, creamy cocktails can be the ultimate indulgence.

Banana Alexander

An extra decadent take on the classic Alexander.

The Buzz

In Espresso Martini twist, aged tequila is mixed with coffee liqueur, then boosted by dark crème de cacao and heavy cream.

Créme de Funk

An over-the-top decadent drink.

Improved Grasshopper

New Orleans bartender Paul Gustings’ formula for the Grasshopper draws a better flavor balance from a unique mixture of liqueurs.

Lite Treason

In this twist on the White Russian, coffee’s chocolatey, earthy notes are complemented by amaro and a mezcal-infused whipped cream.

Pépé Le Moko Grasshopper

For his updated and beloved take on the Grasshopper, Jeffrey Morgenthaler turned to a few key ingredients to make the drink sing.

Pink Squirrel

The classic Pink Squirrel is great for after dinner sipping and perfect for fans of its pastel cousin the Grasshopper. 

Rum Walnut Alexander

With aged rum, demerara syrup and walnut liqueur, this is a decadent, nutty take on the Brandy Alexander.

Truss and Twine’s White Russian

This take on the classic coffee cocktail gets twice the java via coffee liqueur and a coffee–infused gin.

Tujague’s Grasshopper

Part retro appeal and part guilty pleasure, the Grasshopper recipe traces its roots back to New Orleans restaurant Tujague’s. 

White Russian

The addition of fresh coffee gives this White Russian recipe an added depth and richness that’s just right.

Viola Royale Fizz

Raspberries lend this creamy cocktail it’s soft pink hue, while crème de violette brings out the floral notes of the fruit.

Young Grasshopper

Bartender Yael Vengroff brings an unexpected umami quality to the Grasshopper by adding a scoop of green tea ice cream.