Milk 

What’s milk, really, when we’re talking about drinks? It’s more than just a liquid. It’s got fats, proteins, and lactose sugar, all playing a role. Those fats give a drink body and a smooth mouthfeel. The proteins are what whip up into that beautiful, stable foam you want on a Ramos. And the lactose adds a touch of natural sweetness that can balance out spirits and citrus. It is not just for making a drink taste like a milkshake, unless that’s what you’re going for. We use it for texture, for clarifying spirits, or to bring a certain richness without being heavy. Think of it as an emulsifier, a foamer, or even a filter depending on the trick you’re pulling.

If you’re looking for milk alternatives, plenty of options will get you close, or give you a different but still good result.

• Oat Milk: Creamy texture, slightly sweet and nutty. Great for White Russians if you’re avoiding dairy.
• Almond Milk: Thinner body, subtle nutty flavor. Good for lighter creamy cocktails, but won’t foam as well.
• Soy Milk: Decent body, can have a distinct flavor. Foams better than almond, but choose unsweetened.
• Coconut Milk: Rich and fatty, with a strong coconut flavor. Excellent for tropical drinks, obviously.

When a recipe calls for milk, the type really matters. We’re not talking specific farm brands here, but the fat content makes a big difference to your drink.

• Whole Milk: The standard. Good fat content for richness and decent foaming. Your everyday workhorse.
• Skim Milk: Lacks fat, so it’s thin and won’t give you much body or foam. Generally avoid unless you’re clarifying.
• Half-and-Half: Creamier than whole milk, less rich than heavy cream. Good for a richer texture without being too thick.
• Heavy Cream: High fat content, makes drinks very rich and thick. Use sparingly, or for a very decadent serve.
• Sweetened Condensed Milk: Super sweet and thick. Not a direct substitute, but useful for specific dessert-style cocktails like a Grasshopper.