Irish Cream Liqueur #3
How to make the Irish Cream Liqueur #3 – Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month.
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RECIPES THAT INCLUDE:
How to make the Irish Cream Liqueur #3 – Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month.
How to make the Irish Cream BTB – Mix all the ingredients thoroughly, except for the Whipping Cream. You can use a Mixer (recommended) or by hand. After all the ingredients are Mixed well you will add the Whipping Cream, Mix lightly, do not overMix.
How to make the Blushin’ Russian – Shake and strain into a champagne flute.
How to make the Girl Scout – Shake and strain into a small glass, and garnish with a Cherry.
How to make the Kiwi Colada – Pour all ingredients into blender and blend until smooth.
How to make the Cherry Rum Shooter – Pour Rum and Vodka into a Shot Glass. Top with Cream, and serve.
How to make the Angel’s Treat – Shake and strain into a Cocktail Glass, and sprinkle grated Green Creme de Menthe on the surface.
How to make the Amaretto Colada – Blend briefly with a glassful of Crushed Ice. Garnish with a Pineapple slIce or Cherry, add straws, and serve in a pina Colada glass.
How to make the Egg Nog #4 – In a small Mixer bowl beat Egg Yolks till blended. Gradually add 1/4 Collins Glass Sugar, beating at high speed till thick and Lemon colored. Stir in Milk, stir in Rum, bourbon, Vanilla, and Salt. Chill thoroughly. Whip Cream. Wash beaters well. In a large Mixer bowl beat Egg Whites till soft peaks form. Gradually add remaining 1/4 Collins Glass Sugar, beating to stiff peaks. Fold yolk Mixture and Whipped Cream into Egg Whites. Serve immediately. Sprinkle Nutmeg over each serving. Serve in a Punch bowl or another big bowl. NOTE: For a Non-Alcoholic Eggnog, prepare Eggnog as above, except omit the bourbon and Rum and increase the Milk to 3 Collins Glasss.
How to make the Irish Cream, Home Made #2 – Mix all ingredients in a blender until well stirred. Great in your favorite drink recipes or straight as a dessert. Drink contents within two weeks. Some ingredients are perishable. Store in an airtight container so you can shake it before each use. The Green Creme de Menthe settles at the bottom.
How to make the Egg Nog #3 – Separate Eggs and refrigerate the whites. Beat yolks until light in color. Gradually beat in Sugar, then slowly beat in 1 Collins Glass of Rum. Let stand covered for at least 1 hr. Add rest of liquor, Cream, and Peach Brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat Egg Whites until stiff, fold in. Serve sprinkled with Nutmeg. Serve in a Punch bowl or another medium sized bowl.
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RECIPES
How to make the Australian VirGin – Shake and strain into an Ice-filled highball glass, and serve with a Cherry.
How to make the EKG – Fill any type glass 1/2 – 3/4 with Ice. Add equal amounts of Green
How to make the No Regrets – Pour in the Irish Cream first. Then add the Gold Tequila. Shoot down
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How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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