In the realm of after-dinner drinks, is there anything quite as indulgent as a creamy liqueur? At the opposite end of the spectrum from a post-prandial scotch or bourbon, these velvety smooth, rich, and sweet liqueurs fill a niche but important role as a fun, whimsical — and totally joyful way to end an evening (or begin one with easy-drinking shots or a spiked coffee, if that’s your jam).

The most iconic example of the cream liqueur is Baileys Irish Cream, which is one of the most popular spirits — not just liqueurs — in the world. The mix of Irish whiskey, cream, and chocolate and vanilla flavors is beloved around the world, to the tune of 82 million bottles a year. Invented in 1974 in Ireland, the sweet-yet-balanced supernova of a phenomenon took two years to develop, with the creators working on finding the right method to keep all the ingredients emulsified in the bottle (hint: a kitchen blender won’t work).

Competitors are few and far between when it comes to touching the sales numbers of Bailey’s, but there are some bigger names floating out there. Take RumChata, a rum-based play on horchata, the cinnamon-spiked Mexican cooler, and a host of imitators trying to mimic its success. Or Buffalo Trace’s Bourbon Cream, an American take on the Baileys formula.

When you’re looking at labels, there’s an important caveat: Don’t confuse crème with cream. Crème, as in “crème de violette” and “crème de cacao,” both important ingredients in iconic cocktails like the Aviation and the Grasshopper, respectively, is a reference to the smooth texture of the liqueur, which comes from its high sugar content—not because there’s any actual dairy in the product. Cream liqueurs, on the other hand, like Baileys and RumChata, contain milk, cream, or lactose (shelf stable, of course).

When it comes to cocktails, you don’t need to do much with a cream liqueur — in a way, the sugar, cream, and alcohol combo makes this a cocktail in a glass already. Go ahead and add it to your hot chocolate or coffee (the easiest Irish Coffee in the world — forget messing around with your own cream and sweetener) or serve it over ice for something simple. (And you didn’t hear it here, but yes, there is a whole world of shots that you might remember from your youthful days: for instance, the Slippery Nipple, among others. One of the most popular ways to drink Rum- Chata? In a shot with Fireball.)

But fun creamy dessert cocktails can certainly be enhanced by swapping in a cream liqueur. Think Brandy Alexanders, Piña Coladas and White Russians — even though it may not be explicitly called for in the most classic versions of the drink, you’re really adding an extra luxurious touch.

MUDSLIDE

Serves 1
When was the last time you gave yourself permission for something sweet after dinner? Double down on nostalgia with this homemade version of the ultra-creamy dessert cocktail.

Ingredients:

• 1 ounce Irish Cream Liqueur, such as Baileys

• 1 ounce vodka

• 1 ounce coffee liqueur

• 1 1⁄2 ounces heavy cream

• Chocolate shavings or cocoa powder for garnish

Combine all the ingredients in a shaker filled with ice. Shake until chilled, around 15 to 20 seconds. Strain into a coupe and garnish with cocoa powder or chocolate shavings.

RUMCHATA COLADA

Given that a classic Piña Colada is already creamy, smooth, and tropical, swapping in RumChata for part of the rum only makes sense. You can blend this if you like for the full beach bar experience, but it tastes great over ice.

Ingredients:

• 1 ounce RumChata

• 1 ounce coconut rum

• 1 ounce coconut cream

• 2 ounces pineapple juice

• Garnish: Pineapple wedge

Combine all the ingredients in a shaker filled with ice. Shake until chilled, around 15 to 20 seconds. Strain into a highball glass filled with ice and garnish with a pineapple wedge.