Pull cookies apart, remove white filling. Crush cookies with a rolling pin.
Combine remaining ingredients in a cocktail shaker. Shake vigorously. Pour into chilled glasses. Sprinkle with crushed cookies.
and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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In each of two cocktail glasses, place 4-5 raspberries at the bottom and gently muddle the berries.
Add 1 ounce of Baileys to each glass and then add the crushed ice.
Top with whipped cream and a drizzle of chocolate syrup if desired. Serve.
Add milk, ice cream, Baileys and Kahlua to crushed cookies and blend until well combined.
DRIZZLE honey on the inside of two cocktail glasses. Pour cocktail into each glass and serve garnished with strawberries.
Combine the Baileys and amaretto in a small saucepan.
Heat over medium-low heat until warm but not hot.
Stir in the 1/2 teaspoon cinnamon.
Pour into martini glasses, sprinkle with cinnamon, and serve.
Mix Baileys and pineapple juice.
Pour strawberry syrup into a shot glass.
Carefully add baileys mix onto the top of this so it stays separate.
Drink.
Pour Baileys into a rocks glass. Then, use the back of a spoon to layer in the chilled espresso and vodka. Top with whipped cream and espresso beans for garnish.
nd baking powder. Mix the Baileys with the milk.
Using
Pour ingredients into a cocktail glass filled with ice.
Stir and enjoy.
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
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hipping cream until dissolved. Add Baileys and mix.
Let cool
br>Meanwhile, to make the Baileys chocolate sauce, combine chocolate and
Place topping and chocolate on separate plates.
Dip rims of 4 serving glasses in topping, then in chocolate.
Place on a tray lined with non-stick baking paper, rim-side down and refrigerate for 5 minutes or until set.
Combine Baileys and cream in separate jug.
Divide butterscotch schnapps evenly among serving glasses.
Top with ice.
Pour over combined Baileys and cream.
Serve immediately.
Place all ingredients except the orange in a blender and process until smooth and creamy.
Pour into a large cocktail glass and add an orange slice for garnish.
Combine all ingredients in a cocktail shaker & shake well.
Strain into a glass frosted with crushed sweet biscuits or nuts.
he fennel fronds to a cocktail shaker along with sliced fennel
and grapefruit juice in a cocktail shaker and fill with ice
br>Measure out 125ml of Baileys and pour it into the
add in 1/4 cup Baileys. Set aside.
In a