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MAGNUM Cream Liqueur ($28): This Cream Liqueur is made from a combination of Speyside Scotch and cream from Holland, the home of Holstein dairy cows. In fact the folks over at MAGNUM located a cooperative of dairy farmers that allows their cows to freely roam the pasture without being penned in. The Scotch used was aged in American oak for three years
This Cream Liqueur is made from a combination of Speyside Scotch and cream from Holland, the home of Holstein dairy cows.

Everything about MAGNUM speaks to me. It’s delicious, beautifully packaged and has a purity of flavor that makes it quite difficult to stop drinking once you’ve taken a sip. However its single greatest attribute is likely its versatility. Sipped neat or over ice MAGNUM shows off notes of toasted pecans, crème brulee, vanilla, and bits of sweet dark chocolate. At 17% the alcohol content is relatively modest and a gentle, pleasing bit of heat echoes throughout MAGNUM as does a creaminess this is simply a cut above.  As a cocktail component MAGNUM is the secret ingredient you need behind your bar. Mix some into your coffee instead of milk as zingy alternative; or simply elevate and reinvent Milkshakes, Egg Creams, Black Cows, Chocolate Malteds or other American Soda Fountain Classics. As much as I enjoyed MAGNUM straight over ice the Espresso Martini I made was my favorite use of it so far. The stainless steel carafe it comes in resembles a milk can and it’s reusable and recyclable.

MAGNUM Espresso Martini

1 Part Magnum
1 Part Espresso
1 Part Vodka (I used Crystal Head)

Pour all of the ingredients into a shaker over ice. Shake well and strain into a Martini glass. Garnish with dark chocolate shavings.

Enjoy!

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