Cream Puff

Pro tips

• Chill all ingredients before mixing to prevent the cream from curdling when combined with alcohol.
• Shake vigorously with ice for 10–12 seconds to create a smooth, creamy texture without separation.
• Taste and adjust sweetness by adding a pinch more powdered sugar if the rum flavor dominates.
• Strain into a coupe or shot glass immediately after shaking to maintain the velvety mouthfeel.

Substitutions

• Old Mr. Boston Imported Rum → light or aged rum (flavor will shift slightly lighter or richer)
• Sweet Cream → heavy cream thinned with whole milk at 1:1 ratio (reduces richness)
• Powdered Sugar → 1/4 tsp simple syrup (easier to dissolve, same sweetness)

Storage & make-ahead

Consume immediately after preparation. Pre-mixed rum and sugar can be stored in a sealed container for up to 3 days; add fresh cream at serving time.

Can I make Cream Puff cocktails in advance?

Yes. Mix the rum and powdered sugar ahead of time, but add the sweet cream just before serving to prevent separation.

What type of rum works best for this cocktail?

Old Mr. Boston Imported Rum or any smooth, light rum blends well. Avoid high-proof spiced rums that overpower the cream.

Is this drink served as a shot or cocktail?

It can be either: shake as a shot (1–2 oz total) or build over ice in a glass for a longer drink.

Can I use heavy cream instead of sweet cream?

Yes, but use less—heavy cream is thicker and will make the drink too dense. Use 1/2 oz heavy cream or thin it with milk.