A method of creating an emulsion for adding flavor to an alcoholic beverage includes preparing a gelled whey protein isolate solution by providing water, adjusting the pH of the water to between 3.0 and 3.5, and adding whey protein isolate while stirring to obtain a 20% gelled whey protein isolate solution. The method further includes adding the gelled whey protein isolate solution to water at approximately a 1:9 ratio and mixing, adding a flavor component at a 1:1 ratio to form a coarse emulsion, and subjecting the coarse emulsion to homogenization at 20,000 to 30,000 psi for multiple cycles to produce a primary emulsion.