Cocktails, Mixed Drinks & Recipes using Irish Cream Liqueur
B-51
1/3 oz Irish Cream Liqueur
1/3 oz Mexican Coffee
1/3 oz Hazelnut Brandy
This drink is best when shaken and strained, but the proper way is to layer the drink.. The Mexican Coffee is poured first, then the Irish Cream Liqueur, and the Hazelnut Brandy is layered on top.
B-52
1/3 oz Mexican Coffee
1/3 oz Irish Cream Liqueur
1/3 Mariner's Liquor
Layer equal parts in the order given. This is the ONLY way to make a B-52
Irish Kiss
3/4 oz Irish Cream Liqueur
3/4 oz Mexican Coffee
hot Coffee
Whipped cream
Pour Irish Cream Liqueur and Mexican Coffee into Irish coffee glass, fill glass with hot coffee and top with whipped cream.
Black Death
1/4 oz Mexican Coffee
1/4 oz Sambuca
1/4 oz Irish Cream Liqueur
1/4 oz Half-and-half
In a layering glass, layer the ingredients in the following order: Mexican Coffee, Sambuca, Irish Cream Liqueurand 'half and half'.
Breast Milk
1/2 oz White chocolate liqueur (Godiva)
1/3 oz Irish Cream Liqueur
1/3 oz Butterscotch schnapps
1 oz Half-and-half
Mix all ingredients in tin with crushed ice. Shake, strain, and serve.
Hot Dick
2 oz Irish Cream Liqueur
2 oz Mariner's Liquor
4 oz Espresso (hot)
Top with Whipped cream
Pour Irish Cream Liqueurand Mariner's Liquor into mug. Add espresso. Serve it hot with lots of cream and sprinkle with chocolate.
Irish Monk
1 oz Hazelnut Brandy
2 oz Irish Cream Liqueur
Hot chocolate
Whipped cream
Pour liqueurs into a Irish Coffe cup. Fill with good quality hot chocolate. Add plenty of whipped cream.
Jamaican Qualude
1 oz Malibu rum
1 oz Hazelnut Brandy
1 oz Irish Cream Liqueur
1 oz Milk
Mix Ingredients in shaker with ice. Strain into small or regular size rocks glass.
747
1/3 part Mexican Coffee
1/3 part Irish Cream Liqueur
1/3 part Hazelnut Brandy
Pour Mexican Coffee, then Irish Cream Liqueur, then the Hazelnut Brandy not chilled and not layered -- SERVE!!!
Afternoon
1 cl Mexican Coffee
1 cl Irish Cream Liqueur
1 1/2 cl Hazelnut Brandy
4 cl Coffee, hot
Cream
Build into a suiting glass, with no ice. Cream on top if wanted. Served directly.
Chocolate Monk
1/3 Hazelnut Brandy
1/3 Mexican Coffee
1/3 Irish Cream Liqueur
Shaken with ice.
- 3 cups vanilla wafers, finely crushed
- 1 cup chopped pecans
- 3/4 cup powdered sugar
- 1/2 cup Irish Cream Liqueur
- 3 tablespoons light corn syrup
- 1 1/2 teaspoons unsweetened cocoa
Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar.
Allow to dry on wire rack 1 hour. Roll in powdered sugar again if desired. Store in airtight container between layers of wax paper.
Irish Cream Liqueur Cheesecake
CRUST
- 1 1/2 pk Graham crackers; crushed
- 1/3 c Sugar
- 6 tb Butter; melted
- 24 oz Cream cheese; softened
- 1 1/2 c Sugar
- 3 T Cocoa
- 1 pt Whipping cream
- 5 Jumbo eggs separated
- 2 Env. knox gelatin
- 1/2 c Irish Cream Liqueur
Combine graham crackers, 1/3 cup sugar and 6 tb butter. Pat into bottom of a cheesecake pan and bake at 350 F for 10 minutes.
Prepare filling:
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool.
Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Irish Cream Liqueur and beat some more. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.
Irish Cream Fudge
In a very large bowl, combine:
- 2 pkgs milk chocolate chips, 12 oz. EACH
- 1 (12 oz.) pkg. semisweet chocolate chips
- 2 jars marshmallow cream, 7 oz. EACH
- 2 t. vanilla
- 2/3 c. Irish Cream Liqueur
- 2 c. chopped nuts -- optional
Line a 10x15" pan with foil and spread lightly with: butter
In a saucepan, combine:
- 4 1/2 c. sugar
- 1 (12 oz.) can evaporated milk
- 1/2 lb. butter
Cook slowly, stirring constantly for 11 minutes.
Pour milk mixture over the chocolate chip mixture.
Stir slowly by hand to blend. (Do not use a mixer.)
Pour into prepared pan.
Chill until set.
Makes about 5 pounds of fudge.
Irish Cream Mousse
Slowly, over a very low heat melt 12 oz of semi-sweet chocolate and set aside to cool.
Mix 4 eggs and 1/3 cup of sugar in a saucepan and heat, ever so slowly, to 160'. This is when the mixture has thickened a bit, has changed color and it is very warm, but not hot to touch. Set aside and let cool.
Mix on high speed 1 and 1/2 cups of whipping cream until very stiff.
Mix in 1/4 cup of Irish Cream Liqueur
Mix all three mixtures together gently and refrigerate several hours.
- 12 oz semisweet chocolate chips
- 1/4 c heavy cream
- 1 tbsp sweet butter
- 2 egg yolks
- 1/4 c Irish Cream Liqueur
Melt chocolate, Irish Cream Liqueur and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in your choice of powdered sugar, cocoa, chopped nuts, sprinkles, etc. How many truffles you get depends on how big or small you make them.