Disaronno Velvet Cream Recipe

Chill glass

Place a coupe or old-fashioned glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure the drink stays cool and the cream maintains a luxurious texture.

Combine ingredients

In a cocktail shaker, add 2 oz Disaronno, 1 oz vodka, 1.5 oz heavy cream, 0.5 oz half-and-half, 0.25 oz simple syrup, and 0.125 tsp vanilla extract.

Dry shake (emulsify)

Seal the shaker and shake vigorously without ice for 10–15 seconds. This dry shake helps emulsify the cream with the liqueur for a velvety mouthfeel.

Wet shake (cool & dilute)

Add the cup of ice to the shaker, reseal, and shake hard for another 10–15 seconds until the outside of the shaker is very cold and slightly frosted.

Strain

Dump ice from the chilled glass (if using ice water) and double-strain the mixture into the chilled glass using a hawthorne or julep strainer and a fine mesh strainer to remove ice shards for a silky finish.

Lightly grate fresh nutmeg over the top of the drink (use about a 1/8–1/4 tsp depending on preference) to add warm aromatic notes that complement the amaretto.

If using, float 2–3 amaretto-soaked coffee beans or a few toasted almond slivers on top for texture and visual appeal.

Serve immediately while chilled. Stirring is not necessary; the drink is intended to be sipped slowly so the cream gradually integrates with the liqueur.