I first tried a Bourbon Cream cocktail at a friend’s holiday party a few years ago. Honestly, I almost turned it down – bourbon and cream sounded like a weird mix to me. But from that very first sip, I was hooked. There’s something about the way the whiskey’s warmth blends into that silky cream, mellowed out just enough to feel like a special treat.
This drink really hits the spot when temperatures drop. It’s like dessert in a glass, perfect for relaxing by the fire after dinner. To tell the truth, I’ve ended up making one for myself on more than a few random chilly nights – no holiday or special occasion required.
Strength & Profile
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Ingredients
Here’s what you’ll need:
- 2 oz bourbon (I usually go for something with a little vanilla or caramel in the background)
- 1 oz heavy cream
- 1/2 oz simple syrup
- A dash of vanilla extract
- Ice
How I Make It
- Fill a cocktail shaker with a good handful of ice.
- Pour in the bourbon – no need to use your top-shelf bottle, but don’t reach for the bottom of the barrel, either.
- Add in the heavy cream.
- Mix in the simple syrup and a dash of vanilla.
- Shake it up really well for about 20 seconds (the longer you shake, the frothier it’ll be).
- Strain into a rocks glass over fresh ice.
- Take a breath and enjoy that first sip – you’ll thank yourself.
A little grated nutmeg on top is my finishing touch. The scent hits first, and it makes you want to dive right in.
Supposedly, the Bourbon Cream cocktail has its roots somewhere between old-school American dessert drinks and classic cream liqueurs. Everyone’s heard of Irish cream, but swapping in bourbon gives it a whole new character, and I think it holds its own just fine. These kinds of cocktails really gained steam in the mid-century, especially at dinner parties when people wanted something sweet to end the night.
For pairing, try a square of dark chocolate on the side – the slight bitterness cuts through the richness. Or, if you’re feeling ambitious, a slice of pecan pie is tough to beat (but be warned: you might eat more than you intended).
If you want to tweak the recipe, swap in maple syrup for simple syrup in the fall, or toss in a cinnamon stick as a garnish around the holidays. For a lighter version, almond milk actually works, but it does lose that unmatchable creaminess.
For anyone skipping the booze, I sometimes make a mocktail with strong cold coffee, a splash of vanilla syrup, and cream – tastes like a grown-up milkshake and gets the job done.
What I love about this cocktail is its simplicity. No complicated steps, no weird ingredients. Just classic comfort in a glass – and sometimes, especially after a long day, that’s exactly what you need.
