Heavy Cream

You can’t make a proper White Russian without it. Heavy cream — the real stuff, not half-and-half — gives cocktails that rich, velvety texture that milk just can’t pull off. It’s the backbone of classics like the Brandy Alexander and Grasshopper. Shake it hard with ice to get it properly aerated, or float it gently over the back of a spoon for layered drinks. Keep it cold, obviously, and check the date — nothing kills a cocktail faster than cream that’s turned.

Last modified on October 15, 2026