akes this rich chocolate cake \"Irish\" is not only to the
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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https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
rushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4
Skae all ingredients in a cocktail shaker with ice, serve in a chilled glass.
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Pour beer into a pint glass. Pour Irish cream and Irish whiskey into a shot glass. Gently drop the shot glass into the glass of beer.
Mix the coffee, coffee liqueur and vodka together then pour into glasses. Stir the Irish cream liqueur into the whipped cream then put a big dollop on each glass and serve sprinkled with coffee beans.
Place the coffee in a pan and add the cinnamon stick, cloves and vanilla bean and seeds. Allow to cool, then chill.
Remove the cinnamon stick, cloves and vanilla bean. Whisk the coffee with the egg, Irish cream and orange liqueur. Pour into a glass and garnish with an orange slice. Serve immediately.
Fill a cocktail shaker with ice.
Pour the coffee-flavored liqueur, coconut-flavored rum, chocolate-flavored vodka, triple sec, and Irish cream liqueur over the ice.
Shake to chill and mix.
Strain into a cocktail glass and garnish with whipped cream.
Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.
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.
Spread the coconut in a circle on a saucer. Rub the lemon around the rim of a cocktail glass to moisten, then dip the rim in the coconut. Place the cream, liqueur, cherry juice, cream of coconut and crushed ice in a blender and blend until smooth. Pour into the prepared glass, garnish with a cherry and serve.
Pour ice cubes into a pint glass. Add Irish whiskey; top glass off with ginger ale. Pour lime juice into glass and garnish cocktail with lime wedge.
Fill an old-fashioned glass with 1 cup ice.
Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.
Place vanilla ice cream in a cocktail glass. Stir club soda, caramel Irish creme, vodka, and milk together in a shaker and pour over ice cream.
Shake the butterscotch schnapps, Irish liqueur, and cinnamon schnapps in a cocktail shaker with crushed ice; strain into a small glass.
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.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
he fennel fronds to a cocktail shaker along with sliced fennel
Fill glass with very hot water to pre-heat, then empty.
Pour hot coffee into hot glass until it is about three-quarters full.
Drop in two cocktail sugar cubes.
Stir until the sugar is thoroughly dissolved.
Add full jigger of Irish Whiskey for proper taste and body.
Top with a collar of whipped cream by pouring gently over a spoon.
Enjoy it while piping hot.