White Cargo recipe
A decadent 1930s classic pairing London Dry gin with rich vanilla ice cream and a splash of crisp white wine.
Method: Shake and strain ·
Glass: Coupe glass ·
Time: 5 min ·
Difficulty: Beginner ·
Family: Modern Classics
Ingredients
- 2 oz London Dry Gin (Juniper-forward and robust)
- 1 scoop Vanilla Ice Cream (High-fat, premium quality)
- 0.5 oz Chardonnay (Oaky and dry white wine)
How to make a White Cargo
- Chill a coupe glass in the freezer.
- Add the London Dry gin, premium vanilla ice cream, and Chardonnay to a cocktail shaker.
- Shake vigorously without ice until the ice cream is fully incorporated and emulsified.
- Double strain the mixture through a fine-mesh sieve into the chilled coupe glass.
- Garnish with freshly grated nutmeg and serve immediately with a dessert spoon.
Garnish
freshly grated nutmeg and serve immediately with a dessert spoon
Pro tip
Measure carefully, keep the dilution controlled, and serve White Cargo as soon as it is cold and balanced.
History of the White Cargo
First documented in Harry Craddock's 1930 The Savoy Cocktail Book, the White Cargo emerged during an era when bartenders experimented playfully with dairy and dessert formats. Named during a period of theatrical fascination with exotic overseas trade and maritime shipping, it endures as a luxurious bridge between the cocktail lounge and the parlor.
Flavour profile
Sweet, Boozy, Herbal
Variations
- Maraschino Cargo — Add 0.25 oz of Maraschino liqueur for a subtle cherry-almond complexity.
- Spiced Island Cargo — Substitute rum for gin and add a dash of allspice dram for a tropical profile.
- Café Cargo — Incorporate 0.5 oz coffee liqueur alongside the gin and vanilla ice cream for an affogato-style variation.
Practise making the White Cargo in the free Virtual Bar game.