Cream Puff

Pro tips

• Shake with fresh ice for at least 10 seconds to fully blend the cream and chill the drink without over-diluting.
• Use powdered sugar rather than granulated to ensure it dissolves evenly into the cream without grittiness.
• Chill your glass before pouring for a smoother, longer-lasting cold serve.
• Strain carefully into the glass to control foam and prevent cream separation.

Substitutions

• Old Mr. Boston Imported Rum → any light or spiced rum (flavor profile will shift slightly)
• Sweet Cream → heavy cream diluted with a splash of milk (use 3/4 oz total for balance)
• Powdered Sugar → 1/2 tsp simple syrup (no stirring required)

Equipment

cocktail shaker · jigger · bar spoon · fine strainer

Can I make a batch of Cream Puffs for a party?

Yes. Multiply the ingredients by the number of servings needed and mix in a pitcher. Stir well before pouring over ice into individual glasses.

What type of rum works best in this drink?

Old Mr. Boston Imported Rum is traditional, but any light or aged rum between 80–100 proof works well depending on your preferred flavor intensity.

Can I use heavy cream instead of sweet cream?

Heavy cream will make the drink thicker and richer. If using it, use slightly less (about 3/4 oz) and shake vigorously to blend smoothly.

Should this drink be shaken or stirred?

Shake with ice for 10–12 seconds to chill, blend the cream evenly, and create a frothy, well-integrated texture.