Updated on: 6/3/2025
Classic Cocktails That Use Milk or Cream
Milk and cream have long found a place in the world of classic cocktails, adding a luxurious texture and mellowing sharp spirits. These ingredients bring richness to both dessert drinks and festive classics, transforming otherwise stiff formulas into something soft, smooth, and indulgent.
White Russian
A poster child for creamy cocktails—the White Russian is equal parts comfort and cool. Born in the 1960s, its popularity spiked with its appearance in 'The Big Lebowski', but its appeal runs deeper than cult status.
- 45 ml vodka
- 30 ml coffee liqueur
- 30 ml heavy cream (or whole milk for a lighter touch)
- Add vodka and coffee liqueur to a rocks glass over fresh ice.
- Float or gently stir in the cream until marbled.
Brandy Alexander
A true dessert classic, the Brandy Alexander has been gracing dinner parties and holiday tables for a century. Its base of brandy, crème de cacao, and cream delivers nutty, chocolatey depth.
- 30 ml brandy
- 30 ml dark crème de cacao
- 30 ml heavy cream
- Shake all ingredients with ice until well chilled and lightly frothed.
- Strain into a chilled coupe.
- Garnish with freshly grated nutmeg.
Grasshopper
With its lurid mint-green color and refreshing creaminess, the Grasshopper is sweet, playful, and surprisingly balanced. It’s a mainstay of retro cocktail menus and a nostalgic treat for the palate.
- 30 ml green crème de menthe
- 30 ml white crème de cacao
- 30 ml heavy cream or whole milk
- Shake all with ice for a frothy finish.
- Strain into a chilled cocktail glass.
Ramos Gin Fizz
An icon from New Orleans, the Ramos Gin Fizz balances gin, citrus, cream, orange blossom, and egg white. Its signature is a long, hard shake that whips everything into a delicate, fluffy foam—milky without being heavy.
- 45 ml gin
- 22.5 ml fresh lemon juice
- 22.5 ml fresh lime juice
- 30 ml heavy cream
- 15 ml simple syrup
- 2 drops orange flower water
- 1 egg white
- Soda water, to top
- Dry shake all but soda vigorously, then shake again with ice.
- Strain into a chilled tall glass and top slowly with soda to build a high foam.
Why Use Milk or Cream in Cocktails?
Milk and cream round out spirits, round off tart citrus, and help flavor liqueurs linger on the palate. The dairy component adds silkiness and visual appeal, especially when floated or frothed, and it can soften boozy edges without overwhelming subtlety in flavor. Whether it’s building foam, cutting bitterness, or adding tinges of vanilla or spice, creamy cocktails have a unique place at the bar.