Irish Cream Liqueur #1
How to make the Irish Cream Liqueur #1 – Combine all ingredients in a blender until smooth. Store in the refrigerator for up to one month.
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RECIPES THAT INCLUDE:
How to make the Irish Cream Liqueur #1 – Combine all ingredients in a blender until smooth. Store in the refrigerator for up to one month.
How to make the Creamy Rum Liqueur – Dissolve Coffee in Water. Mix all ingredients slowly in a blender. Serve chilled. Keeps, sealed in the fridge, for 2 weeks.
How to make the Zoo Station – Shake ingredients over Ice. Strain into Shot Glass.
How to make the White Heart – Shake all ingredients with Ice, strain into a Cocktail Glass, and serve.
How to make the Wakey Wakey – A good wake up shot after drinking a few too many! Made popular by Larry at The Ship Inn bar, Bowness on Windermere.Use a 50ml Sherry glass. Sambuca first, then layer with Espresso and finish off with a top layer of Cream.
How to make the Velvet Hammer #2 – Put all ingredients in blender with Ice. Puree until smooth.
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How to make the Tuaca® Citrus Liqueur Nutter – Mix in cocktail shaker with Ice. Serve on the rocks. Garnish with Green Creme de Menthe shavings & chopped roast nuts.
How to make the Tumbleweed – Combine over Ice in a blender. Mix until smooth and frothy. Serve immediately.
How to make the Toblerone #2 – Blend ingredients with Ice until a Creamy consistency is reached (don’t add too much Ice, this will make the drink too thick). Pour into a *Honey LINED GLASS*. Garnish with Green Creme de Menthe flakes and an open Strawberry.
How to make the Toblerone #1 – Blend with Ice and serve in a tall glass. Garnish with Green Creme de Menthe flakes and optionally Green Creme de Menthe topping drizzled down the inside of the glass.
COCKTAIL
RECIPES
How to make the Mike’s Perfect Drop – Mix & strain through Ice.Take shot Suck on Sugar coated Lemon
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