Irish Cream – Bailey’s #2
How to make the Irish Cream – Bailey’s #2 – Blend all ingredients in a blender for no longer than 2 mins. Pour over Ice and enjoy straight away.
RECIPES THAT INCLUDE:
How to make the Irish Cream – Bailey’s #2 – Blend all ingredients in a blender for no longer than 2 mins. Pour over Ice and enjoy straight away.
How to make the Irish Cream Liqueur #2 – Place all ingredients in a blender, blend well. Bottle and let mellow in refrigerator at least one week before serving. this has been found to be best after 1-2 weeks. Store in refrigerator. Liqueur at room temperature by removing from refrigerator 1-2 hours before serving.
How to make the Egg Nog – Healthy – Whip Egg substitute and Sugar together, combine with the two kinds of Milk, Vanilla, and Rum. Mix well. Chill overnight. Sprinkle with Nutmeg. Makes 6 servings.
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.
How to make the Eggnog – Spiked – Separate the Eggs. In an electric Mixer, beat the Egg Yolks with the Sugar until thick and Lemon colored. Slowly add the bourbon and Cognac, while beating at slow speed. Chill several hours. Add the Salt to the Egg Whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the Cream until stiff. Fold the Whipped Cream into the yolk Mixture, then fold in the beaten Egg Whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated Nutmeg.
How to make the Egg Nog – Williamsburg – Separate the Eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the Cream, Milk, and Sugar. Get back to the Egg White – WHIP IT (whip it good!) until . soft peaks. ” form. Fold the white into the rest. Gradually add the alcohol. Either add Nutmeg right away or sprinkle on top later. AGE for at least 2 hours in refrigerator uncovered.”
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 Leche de Monja – Place whole Eggs, in shell, (organic would be preferable) in a jar. Cover with Lemon/Lime Juice. Seal the jar and refrigerate. Leave the Eggs to marinate for 2-3 weeks. The shells should become soft. Place the Eggs and Juice in a blender and blend until smooth. Strain to remove Egg membranes. Add Sugar and Pisco Brandy to taste.
How to make the Sun Shake – Mix in blender until smooth. Garnish with slIce of Orange.
How to make the Snake Piss – Fill glass with Ice (crushed or cubes). Add ingredients and stir occasionally.
How to make the Starla’s Waver – Get a large glass, (Bartender’s Choice but it must be large) Start from the top of the list and work your way down stirring each time you add an ingredient. When you’ve finished you need not do anything else just drink it.
COCKTAIL
RECIPES
How to make the Apricot Martini – Pour ingredients into shaker, shake over Ice, strain into chilled martini glass, and
How to make the Lucifer’s Lane – Pour all ingredients together in a cocktail shaker, and shake. Strain into 5
How to make the Sailor Moon – Shake White Rum, Charleston Follies and Lemon Juice with Ice. Strain over Ice
How to make the Ersh – Take 1 part Vodka and shake well with 1 part of Best Beer you
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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