I’ve spent more evenings than I care to admit on a quest to create the perfect creamy cocktail – one that combines my love of dessert with my fondness for gin. After all kinds of experiments (and, yes, plenty of spirited “quality control” along the way), I landed on something that ticks all the boxes: smooth, luscious texture, a cooling sweetness, and just enough botanical kick to remind you this isn’t your childhood milkshake.
Let me introduce you to the White Cargo cocktail. This drink comes with a bit of old-school charm, hailing from the Prohibition era, when speakeasies were all the rage and “White Cargo” was more likely a code for a good time than a 1923 stage play (though it was that, too). What makes the cocktail stand out is its unorthodox pairing: the bracing notes of gin folded right into rich, dreamy vanilla ice cream. I know – it sounds strange, but trust me, it works.
Strength & Profile
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A word of caution: this drink may look innocent, but it’ll sneak up on you! The ice cream masks the gin remarkably well, so pace yourself and keep these firmly in the “grown-ups only” category.
White Cargo Ingredients
- 2 ounces (60ml) gin – use something with bright botanicals if you can
- 1 big scoop of good vanilla ice cream (don’t skimp here!)
- Optional: a pinch of nutmeg or slivers of vanilla bean for fancy flair
How to Make It
Honestly, this recipe is almost embarrassingly easy – which is dangerous knowledge to have:
- Toss the gin and vanilla ice cream into a blender.
- Blend until everything is silky-smooth and temptation can’t be denied.
- Pour into a cold coupe or martini glass.
- If you’re feeling showy, dust with nutmeg or drop in a curl of vanilla bean.
I love serving these on warm summer nights when it just feels wrong to turn on the oven for dessert. Friends are always surprised at how the cool creaminess plays off the herbal gin, but in my book, that contrast makes it truly special.
Pro tip from experience: skip the savory accompaniments. I tried serving White Cargos with a cheese board once and, let’s just say, the camembert would not recommend it. Stick with partners like fresh berries, dark chocolate, or maybe some crunchy shortbread on the side.
Hosting someone who doesn’t drink? Swap the gin for a splash of tonic water. It’s not a perfect stand-in, but the fizz does something fun with the ice cream and keeps everyone included.
Once you’ve nailed the classic, try riffing! Swap in coffee ice cream for an after-dinner treat that’s a little bittersweet. Or throw in a handful of raspberries for a hit of summer fruitiness – don’t be afraid to play.
A quick note: this isn’t the moment for bargain-bin ingredients. Pick a gin you actually like, and go for real-deal ice cream – the kind where you can taste the vanilla and there’s no suspicious fluffiness. Cheaper brands with lots of air will melt too fast and leave your drink watery.
One last thing: make these to order. The creamy, just-blended texture is half the pleasure, and they start to separate and melt if you get called away from the party. So blend, pour, and enjoy right away.
