Dairy products and eggs bring richness, texture, and body to cocktails, transforming drinks into indulgent, velvety experiences. Cream and milk lend fat-soluble smoothness and a luxurious mouthfeel to classics like the White Russian and Brandy Alexander, while egg whites create a silky, cloud-like foam that elevates sours and fizzes. Egg yolks and whole eggs contribute a custard-like richness to flips and nogs, making this category essential for texture-forward, spirit-forward cocktails.