Fancy a Creamsicle in a Glass?

Hey Reader, have you ever had an orange creamsicle on a hot summer day? Aren't those just the best?

Wait - whoops! I almost forgot - it's not summer anymore!

Well, since when have I ever followed the seasons when it comes to cocktails? I'm not one for dictating what cocktails go better in summer, winter, or whenever. Drink what you like, when you like, right?

So here's a little something special, and because you're a subscriber, you're getting this one as a bonus! It's not on the web site, and it won't be on the web site. (Well, probably not. But if I do add it, it won't be anytime soon...)

I had been thinking about mixing up an orange creamsicle cocktail for a while, but I wanted to use white rum instead of vodka, real cream, real orange juice, etc.

So here's what I came up with:

Orange Creamsicle Cocktail

• 1.5 oz white rum
• 1 oz sweetened vanilla cream*
• .5 oz Cointreau
• 1 oz orange juice
• .5 oz peach nectar

For the sweetened vanilla cream:

• 1/2 cup heavy whipping cream
• 1-1/2 tbsp white granulated sugar
• 1 tsp vanilla extract
• Whip until mixture has a good, thick custard-like consistency; you don't want to over-whip - we're not making dessert topping here!

Dry shake all ingredients for 15 seconds, then add crushed ice and shake for another 15 seconds. Pour into a chilled glass and garnish with a candied orange slice or a fresh orange slice.

Balance & Flavor

• White rum (1.5 oz): Light enough to let the cream and orange stand out, while still giving structure.
• Sweetened cream (1 oz): Adds richness and sweetness (vanilla is key for the creamsicle feel).
• Cointreau (0.5 oz): Keeps a bright, sharp orange edge so it doesn’t taste flat.
• Orange juice (1 oz): Provides acidity and freshness.
• Peach nectar (0.5 oz): Adds body and fruit depth without extra alcohol. Nectar is naturally thicker and sweeter than juice, so it will round things out and soften acidity.

Method

• Dry shake with cream: This helps emulsify the cream before dilution.
• Add crushed ice and shake again: Builds froth and chills well; crushed ice gives maximum aeration.
• Serve in a chilled glass with candied orange wheel: You could also grate fresh nutmeg on top if you want a creamsicle-meets-holiday vibe.

Other notes:

• ABV: around 14-15%
• Flavor: Creamy orange up front, subtle peach in the background, refreshing but indulgent.

Now - here's something I've never done before: I've batched it up for party servings. The party batch below will give you approximately 8 servings!

Party Batch Orange Creamsicle (≈ 8 servings)

Ingredients

• 12 oz white rum
• 4 oz Cointreau
• 8 oz orange juice (fresh if possible)
• 4 oz peach nectar
• 8 oz sweetened cream* (see below)
• Crushed ice (about 5–6 cups for shaking/serving)

Sweetened Cream (batch size)

• 2 cups heavy cream
• 5 tbsp sugar (adjust down to 3 tbsp if you like less sweet)
• 2-1/2 tsp vanilla extract
  → Whip/froth until thick but pourable. Keep chilled.

Mix it up:

• Pre-mix base: In a large pitcher, combine rum, Cointreau, orange juice, and peach nectar. Chill in fridge until ready.
• Shake per serving: For best texture, measure ~3 oz of base + 1 oz sweetened cream into a shaker with crushed ice. Dry shake briefly (no ice), then add ice and shake 10–15 seconds. Strain into a chilled glass.
  • If you don’t want to shake each one: stir cream directly into the pitcher right before serving, add ice, and ladle/pour. (Texture will be a little less frothy but still tasty.)
• Garnish: Candied orange wheels on the rim or floating in the pitcher. You can also drop a sprig of mint in for color.

All in all, you're looking at about 288 calories per cocktail. So go easy on these - I mean, you wouldn't eat 3 or 4 actual creamsicles in a sitting, would you? Would you?!

Have fun with this one and as usual, if you make it and enjoy it, please let me know what you think. I look forward to hearing from you!

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