Of all the bottles that haven’t been celebrated by the craft cocktail movement, Bailey’s is amongst the most notorious. It’s sweet — really sweet — and often paired with equally sweet ingredients, for dessert cocktails that often end up tasting like boozy milkshakes.
But higher-quality cream liqueurs can in fact be quite tasty, as we learned from sipping on a bottle of Magnum Cream Liqueur, rolling out to stores across the country. (We hear that the dairy geniuses from Kerrygold are bringing a cream liqueur to the States soon, which we are also looking forward to.) Made in Scotland, rather than Ireland, Magnum starts from a base of Dutch cream, sweetened and then boozed up with Speyside Scotch. It’s smooth, a bit lighter than Bailey’s, and more restrained with the sugar; tasting of toffee and caramel, it’s excellent in dessert drinks, or in slightly more sophisticated cocktails. Give these three a try.
Easy: Espresso Martini Redux