Cream of the Crop: The Best Creamy Cocktails for the Holidays
Nov 08 2018

Cream of the Crop: The Best Creamy Cocktails for the Holidays

By: Emily Hingle

Cream of the Crop: The Best Creamy Cocktails for the Holidays

Contrary to popular belief, it does get chilly in the South in the winter. We may not have mountains of snow to plow through, but we do have bouts of bone-chilling winds and sleet-filled rain. Just like our northern neighbors, we seek out libations that help to warm us from the inside. Cream-infused cocktails are most often the go-to drinks during the coldest of months, but you can imbibe a tummy-warmer like one of the following any time of year. 

Cream of the Crop: The Best Creamy Cocktails for the Holidays

There are quite a few cocktails around town that have been charming drinkers for decades, and in some cases, for even more than a hundred years. The Grasshopper at Tujauge’s (pictured above) is a delightfully colorful drink that locals swear by. The eye-catching cocktail is a mix of green crème de menthe, white crème de cacao, and light cream that is shaken to frothy perfection. Bourbon House’s Frozen Bourbon Milk Punch has been deemed the best bourbon milk punch in the city by aficionados. The rich drink is crafted with Old Forester bourbon and delectable vanilla ice cream.

Cream of the Crop: The Best Creamy Cocktails for the Holidays

Be careful, because the Honey Buzz Milk Punch at SoBou ​(pictured above) can be seriously addicting. The drink is a tantalizing mix of Honey Nut Cheerio-infused rum, honey syrup, holiday pie bitters, and milk. It’s like breakfast and a cocktail all in one. Saba also has a fun punch that you may want to try out. The Not Your Paw-Paw’s Punch includes overproof rum, cognac, Baharat spices, pineapple juice, and whey. 

Cane and Table is known for their tropical drinks, but the Roman Punch gets more attention when things cool off. You’ll be thinking of Thanksgiving with this drink’s mixture of raspberry, citrus, rum, and cognac, which is then topped off with toasted marshmallows. 

Cream of the Crop: The Best Creamy Cocktails for the Holidays

Coffee cocktails that come hot, iced, or frozen are always popular winter cocktail options. You can enjoy the Frozen Irish Coffee drinks at both Erin Rose ​(pictured above) and Molly’s at The Market all year long. If you head down to Oretha Castle Haley, stop at Toups South to sample the Hiiii Byeeee, which is made with Stiggin’s pineapple rum, coconut rum, coffee liqueur, and BarSol Pisco. 

For those who like things extra chilly, Gene’s Daiquiris makes an amazing White Russian daiquiri just for you. If you’d prefer that cocktail in a more traditional fashion, the expert mixologists at Longway Tavern on Toulouse Street make a hell of a Caucasian, with Wheatley Vodka, Kahlua, and cream. Maypop has a few frozen treats on tap, including The New Fashioned with citrus-infused Mount Gay Rum, Bittermens Orange Cream Bitters, and Angostura Bitters. 

Many creamy cocktails are served up like a dessert dish. In Lakeview, Sala combines Godiva Chocolate Liqueur with Bailey’s Irish Cream Liqueur and vodka for their Chocolate Martini. If you’re on Harrison Avenue, a frozen Brandy Alexander at The Steak Knife is an amazing after-dinner drink. Cookie-lovers may want to seek out the Snickerdoodle Martini at Vitascope Hall, located inside the Hyatt Regency New Orleans hotel. The combination of Praline & Cream Liqueur and Fireball Whiskey comes topped with whipped cream.  

Cream of the Crop: The Best Creamy Cocktails for the Holidays

You’d be hard-pressed to find a bar in this city that didn’t include a Ramos Gin Fizz on the menu. The fizzy, milky drink was invented by Henry C. Ramos in 1888. He was the owner of the Imperial Cabinet Saloon, and the cocktail had bartenders dedicated just to crafting it because it was that popular (and that time-consuming to make). Famed Governor Huey P. Long even flew a New Orleans bartender out to New York, where he often traveled, so that he could teach some bartenders how to properly make the beverage. While Ramos’s bar is gone, we can still enjoy the fruits of his labor. The Sazerac Bar in the Roosevelt Hotel ​(pictured above) has been making this drink for decades, using Hayman’s Old Tom Gin, lime and lemon juices, sugar, orange flower water, egg whites, and cream. 

Sylvain in the French Quarter has a full menu of cocktails available during brunch, and the Old Timer’s Breakfast is as humorous as it is delicious. It’s a mixture of Cathead Pecan Vodka, Galliano, Ristretto, half and half, turbinado sugar, and nutmeg. 

A great creamy cocktail can help warm you up and make you feel as full as you would after a massive holiday dinner. 


The venues mentioned above are located at the following addresses:

Tujauge’s, 823 Decatur St.
Bourbon House, 144 Bourbon St.
SoBou, 310 Chartres St.
Saba, 5757 Magazine St.
Cane and Table, 1113 Decatur St.
Erin Rose, 811 Conti St.
Molly’s at the Market, 1107 Decatur St.
Toups South, 1504 Oretha Castle Haley Blvd.
Gene’s Daiquiris, 1034 Elysian Fields Ave.
Longway Tavern, 719 Toulouse St.
Maypop, 611 O'Keefe Ave.
Sala, 124 Lake Marina Ave.
The Steak Knife Restaurant, 888 Harrison Ave.
Vitascope Hall in the Hyatt Regency New Orleans, 601 Loyola Ave.
The Sazerac Bar in the Roosevelt, 130 Roosevelt Way
Sylvain, 625 Chartres St. 

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