Collection station
Creamy Cocktails
Classic creamy cocktails — 9 recipes with exact ratios and step-by-step method.
Brandy Alexander
A silky after-dinner cocktail of cognac, dark crème de cacao and cream; equal-part simplicity makes it easy to scale, though the cream demands fresh shaking rather than long pre-batching.
See recipe →Clover Club
A pre-Prohibition gin sour with raspberry and egg white — its silky foam and balanced tartness hold up well when prepped in larger shaken batches.
See recipe →Grasshopper
A creamy mint-and-chocolate dessert classic in equal parts; shaken with cream for a velvety texture, batching keeps its 1:1:1 ratio exact while the cream keeps the final strength gentle.
See recipe →Mudslide
A rich dessert cocktail of vodka, coffee liqueur and Irish cream; the cream content means it must be shaken cold and batched fresh, with low effective ABV from the heavy non-spirit volume.
See recipe →Painkiller
The creamy pineapple-coconut tiki classic from the British Virgin Islands — a crowd-pleaser whose fixed ratio batches cleanly for poolside service.
See recipe →Piña Colada
Rum, coconut cream, pineapple — tropical and party-ready.
See recipe →Pisco Sour
A frothy Peruvian sour of pisco, lime, and sugar lifted by egg white and finished with bitters; the spirit-citrus-sweet core batches well, with egg white whipped in per round for the signature foam.
See recipe →Ramos Gin Fizz
The famously fluffy New Orleans gin fizz with cream, citrus, egg white and orange flower water — labor-intensive to shake, so batching the liquid base saves real time behind the bar.
See recipe →
White Russian
A smooth, dessert-like build of vodka, coffee liqueur and cream — the spirit base batches perfectly, with cream floated fresh on each pour.
See recipe →