As a sommelier and brewer, I have had the opportunity to experiment with various ingredients in cocktails and have come across the question of whether heavy cream will curdle in a cocktail. After conducting my own research and testing, I can confidently say that heavy cream is unlikely to curdle in a cocktail.
When it comes to curdling, it is important to understand the science behind it. Curdling occurs when proteins, specifically casein, in dairy products coagulate in the presence of acid. This coagulation creates lumps or curds, which can affect the texture and appearance of the final product.
However, heavy cream contains a relatively low amount of casein compared to other dairy products. This means that when acid is added to a cocktail containing heavy cream, there is an insufficient amount of casein to cause significant curdling. As a result, heavy cream is generally more stable and less prone to curdling in cocktails.
I have personally tested this by incorporating heavy cream into various acidic cocktails, such as those containing citrus juices or vinegar. In my experiments, I found that the heavy cream remained smooth and did not curdle, even when mixed with these acidic ingredients. The cocktails maintained their creamy texture and did not have any unappealing curds floating around.
It is worth noting that the temperature of the ingredients can also play a role in curdling. Cold heavy cream is less likely to curdle when mixed with acid compared to warm heavy cream. This is because cold temperatures slow down the coagulation process, providing additional stability to the cream.
To summarize, heavy cream is unlikely to curdle in a cocktail due to its low casein content. This allows it to remain smooth and creamy even when mixed with acidic ingredients. However, it is always best to test the specific cocktail recipe to ensure the desired texture and appearance are achieved.