Why cream liqueurs aren’t just for Christmas

Cream liqueurs in the fall? For those of us who usually save Baileys for that special time between Christmas and New Year, it just sounds so wrong.

And yet somehow they taste so good. Whether it’s nostalgia for 1970s fashion or creating fantastic new flavors including mango and avocado, cream liqueurs are enjoying huge popularity.

Drinks website The Whiskey Exchange has reported a 150 percent increase in turnover in recent years.

They are best served chilled over ice (put the glasses in the freezer for a few hours before serving for extra glamour) and are delicious as a cheeky mid-afternoon drink, perhaps alongside afternoon tea.

Or if you prefer not to drink them neat, you can make cocktails from them (especially good for creative variations on Martini or Belarusian), add liberally to coffee or sprinkle over ice.

Here, Sudi Pigott tries some of the latest creamy creations…

CHEERS TO A FRUITY BRITISH FAVORITE

Rhubarb and gin cream (£12, 50cl, ocado.co.uk)

A fresh and very British approach to cream liqueurs, created by Mike Carthy and Marcus Black by combining cream with Harrogate’s award-winning Slingsby Gin.

The sweet caramelized rhubarb notes on the aroma and in the mouth develop well, although I expected more sourness and the aftertaste feels slightly gloomy.

However, it is a great Shakin’ Stevens cocktail, mixed with vanilla ice cream, strawberry syrup and topped with blackberries. 3/5

Bottega Pistachio (£17.99, 50cl, masterofmalt.com)

A TASTE OF SICILY WITH A SERIOUS KICK

Bottega Pistachio (£17.99, 50cl, masterofmalt.com)

Made from pistachios grown at the foot of Mount Etna, this lactose-free liqueur is made by the family business Distilleria Bottega and is a traditional Sicilian drink.

Pistachios are ground into a paste and then mixed with grappa (a grape-based alcoholic drink made after wine production), water and sugar to create this innovative liqueur. Serve on the rocks or over ice cream.

It is velvety to drink, with a pistachio intensity on the nose and in the mouth, combined with a clear grappa kick. It tastes balanced and has a divine depth of flavor. 5/5

SEASONED TIPPEL THAT IS VEGAN FRIENDLY

Abacaty Avocado Cream Liqueur (£13.79, 50cl, thegeneralwine.co.uk)

A delicious taste of the Amazon, based on a 17th century recipe, made by Brazilian rainforest residents. This modern, naturally vegan recipe uses avocados from Spain with rum and raw sugar.

Creamy with more texture than most liqueurs, I enjoyed the delicate vanilla and spice on the palate, plus the hint of pineapple, lime and rum.

Even better, this drink is full of good fats and has fewer calories than many cream liqueurs. 4/5

TROPICAL PARADISE IN A GLASS

Dead Man’s Finger Tequila Mango (£15, 70cl, thedropstore.com)

A more ‘disruptive’ addition to the new crop of creams, Dead Man’s Finger liqueurs are made at The Crab & Rum Shack in St Ives, Cornwall, and named after the slang term for a crab’s lungs. Barrel-aged tequila reposado is blended with tropical mango.

The tequila adds a sharpness and acidity that most other cream liqueurs lack. Together with the spicy ripeness of the mango, it is concentrated, well balanced and has a pleasant kick. 5/5

LACTOSE-FREE CITRUS INDULGENCE

Amarula Vegan (£15, 70cl, waitrose.com)

A new dairy-free variant of the South African liqueur made with marula fruit. These have a juicy citrus note and a creamy, nutty taste.

There are gentle hints of caramel, vanilla and creamy coconut, finished with signature notes of marula fruit and balanced alcohol.

It is quite sweet, but not sticky. This is the best cream liqueur for those who are dairy-free. 5/5