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by Kyle Branche
Professional Bartender, Cocktail Specialist
Many moons ago when I first started out in the business, I was working the bar in a brand new
Embassy Suites hotel on Camelback Road in Phoenix, AZ. One of our preps was to make fresh
whipped cream each evening behind the bar, for hot drinks during the cooler/winter months, and
blended and cream drinks for warmer/summer months. It wasn’t until the last few years watching
the beverage palate shift into the endless flavorfest it is today, that the same form of expanding
could be done with the use of fresh whipping cream, enhancing this garnish as a creative closer
a drink with no alcohol using the various flavors of Italian syrups, or the use of flavored sugars
I’ve been adding a few drops of green creme de menthe atop whipped cream for the Irish Coffee
and Nutty Dubliner for years, with bar patrons getting the slyist grin when they see it coming.
That great color of the flag at the top. Not much though, just a little is enough. You want it
as a visual compliment to the drink, with just a touch-addition of flavor, not to mess with the
main flavor ingredients of the cocktail itself. This works great, but when blended in fresh, is
better. Either way, preparation is the key. You need a clean blender and some fresh whipping
cream you can get at your local grocery or whole foods store. Have some sugars nearby off to
the side for possible use. These won’t be necessarily light whips, as whipping cream is normally
heavier and more dense, but it’s for good reason. Last but not least is a selection of tempered,
yet sizeable glassware that goes well with these “hot” categories of drink.
Considerations
everything to be cold. The whipping cream, the liqueurs and syrups. There’s better bonding so to
speak when the liquids aren’t compromising their solidity for neutral ground, temperature-wise.
Spirits naturally have a bit of a heat element to them, therefore it’s always best for what we’re
creating here, to start them off cold. Some liqueurs have a very low spirit-base to them, while the
proof in others can be higher and more pronounced. If so, this equates to more alcohol and less
sugars, resulting in a thinner liquid going in. If the chosen liqueur is low in proof (ABV), mean-
ing less alcohol and more sugars overall, this results in a thicker liquid with a slight syrupy tex-
ture, better for blending and becoming in the whipped state with the cream.
This is true for almost the entire schnapps category, where there’s normally a great deal of fruit
sugars and low proof. There are a few select schnapps though, specially produced with a much
higher alcohol content in mind, of which you won’t normally consider for blending purposes.
Hot Drinks
When a customer receives the coffee cocktail they ordered, the first sip can end up being less
than hot, more like lukewarm. There could be a combination of reasons why, like:
1. The tempered glass used to prepare the drink in is not pre-heated first.
2. Glassware for coffee cocktails should be larger in oz. amount, so the heat of the liquid powers
the glass hot, instead of the other way around. Some standard sizes today are for more of a quick
3. When the addition of the recipe’s room temp liqueurs goes into the hot coffee, it reduces in
temperature naturally, then comes the cool-temped whipped cream at the top. The hot part of
the drink needs more of a fighting chance to stay hot longer. The amount of liqueurs used would
be best to not exceed beyond 1½ oz in total, for it’s meant to gently flavor the coffee, not take it
over. Other hot drinks like toddies, teas, hot ciders, cobblers, grogs and hot chocolate need sim-
ilar attention when preparing so the drink always arrives to the customer at the right temperature.
Make sure the hot liquid of the recipe is piping hot going in, because it won’t stay that way for
Flavor World
Like we already see the bartending practice of dusting accents of cinnamon, nutmeg, ginger
spice, allspice, apple spice, coconut shavings, cocoa powder, and other potentially workable
spices, sugars, chopped nuts and liqueur dashes over the top of whipped cream, all we’re really
Liqueurs
There is such a range of liqueurs and schnapps to choose from for the process of fusing with
whipping cream, including fruity, herbal, medicinal, nutty, floral, and cream (emulsified).
The following entries are a good start for experimentation with bar masters and chefs.
Drambuie Dulceda Eau de Vie Frangelico Galliano Godiva Gran Caffe Illy
Parfait Amour Pisang Ambon Pistachia RedCliff Rose Essence Sabra Safari
Sambuca Sence Shakka Silhouette Snow Storm St~Germain Strega Taboo
Syrups
Many Italian cordial syrups are available on the market today in a wide range of flavors with
no alcohol. Some brands include Da Vinci, Torani, Stasero, Fontana and Monin. The flavors
include:
Loganberry Starfruit Key Lime Pumpkin Pie Fruit Punch English Toffee Grape
Sugars
Normally, you add a little sugar to whipping cream when it’s in the blender doing its thing, to
achieve a measured level of sweetness, as on its own can be a bit bland and tasteless. So, if we’re
doing this already, why not consider raising the bar and experiment with the wide variety of
flavored sugars currently on the market today from places like Planet Sugar (cocktailcandy.com)
Sour Apple Pineapple Peach Tangerine Chocolate Blueberry Cherry Cool Mint
Almond Bliss Anise Forever Cinnamon Swirl Ginger Snap Lavender Lilt Coffee
Citrus Burst Macadamia Nut Maple Candy Rootbeer Float Jamaican Rum Hazelnut
Banana Split Nicely Nutmeg Winter Spice Coconut Grove Cider & Spice Flowers
Fresh
You can also try using fresh fruit pan-simmered syrups (cooled and thickened), preserves or a
little bit of soft, chopped fruit, as long as the weight doesn’t hinder the whip-to-thick process.
Desserted
This idea is also great for use with the sweet part of the dining experience, as waiters can con-
sider offering a flavored whipped cream topping that may pair up well with several selections
Prep
The amount of flavoring used in the whipping cream will also require experimentation to get
to the desired level of accent, and maybe color as well. For the liqueurs and syrups, add drops
at a time. For the sugars, add a pinch at a time. Grow the flavor as it’s whipping and mark how
much gets you to the desired taste. In trying flavor combinations, new or from known recipes,
first put drops of desired flavor ideas together in a shot glass, stir with a straw and sip to taste
before it’s added to the cream. The whipping time in the blender is fairly quick to thickness.
Just be patient and have a long spoon ready to transfer contents from the blending cup to your
chosen container. Taste as you go along, and soon, like everything else we do behind the bar
Storage
Store small containers of chosen liqueurs, schnapps, syrups and sugars in the backbar cooler for
safe keeping and readier prep temperature, in either plastic stor ‘n pour or glass containers. Yet,
for finished whipping creams, it’s best to use glass, as it keeps it colder, hence the possible in-
crease in longer lasting thickness. It may be best to only make enough for the evening at hand,
never making too much of one flavor, and starting with fresh everyday.
Overall, there are some wild flavor ideas to consider having fairly inexpensive fun with in order
to create something special, and to signaturize a new practice for your customers to remember.
Who would’ve thought ? Us, of course, because it’s a culinary art! END