efore serving.
To prepare Irish Cream Sauce:
In a
rushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
half fill at 14oz tumbler with ice and pour over vodka and vanilla syrup squeeze in and add limes.
if using tumbler put the larger half of the cocktail shaker on the top of the glass tumbler hold tight and shake until their is condensation on outside of the cocktail shaker.
tap cockatil shaker gentle on a suface to release glass and our from cocktail shaker back into tumbler.
add ginger beer and serve.
Skae all ingredients in a cocktail shaker with ice, serve in a chilled glass.
f you have tried this recipe - thanks for you input). Place
poonfuls of the Baileys Swirl (recipe below) into the pans alternately
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.
Pour ingredients into a stainless steel shaker over ice.
Shake until completely cold then strain into a chilled stemmed glass or rocks glass filled with ice.
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.
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.
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.
ack to cool.
The recipe makes 24 cookies; you will
akes this rich chocolate cake \"Irish\" is not only to the
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.