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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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 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.
How to make the Grandma’s SwinGin’ Eggnog – Beat yolks until light. Add Sugar and Mix well. Add Milk and Rum. Mix well, then chill for at least 3 hours. One hour before serving, whip Cream and stir into chilled Mixture. Return to refrigerator for an hour. Serve in Punch Collins Glasss and dust with Nutmeg. Serves 20.
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RECIPES
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