An Irish Tipple

It’s no surprise that Jameson’s and Bailey’s are the go-to bartender staples to make classic Irish-themed cocktails, especially on St. Patrick’s Day. Bailey’s, in particular, is such a popular brand that it’s spawn countless iterations from specialty flavors, non-dairy coffee creamers, ice cream, and cheesecakes to liqueur-filled confections–not to mention a plethora of imitators.

While we don’t profess to known the exact formula for this sweet decadent elixir, we can offer up our versions using the Vanilla Bean Irish Whiskey as a base–one with dairy and one without–both delicious “straight” over ice or as a component for drinks and desserts.

Irish Creme Liqueur (dairy)

  • 12 oz. Vanilla Bean Irish Whiskey
  • 1 c. heavy cream
  • 14 oz. can sweetened condensed milk
  • 2 t. Dutch-processed cocoa powder
  • 1 t. espresso powder
  • pinch of sea salt
  1. Use either an immersion blender or stand blender to process all the ingredients until smooth.
  2. Transfer liqueur into a clean, dry glass bottle or mason jar. Refrigerate for up to 2 weeks.

Non-Dairy Irish Creme

  • 12 oz. Vanilla Bean Irish Whiskey
  • 14 oz. can Coconut Cream
  • 14 oz. can sweetened condensed coconut milk
  • 2 t. Dutch-processed cocoa powder
  • 1 t. espresso powder
  • pinch of sea salt
  1. Use either an immersion blender or stand blender to process all the ingredients until smooth.
  2. Transfer liqueur into a clean, dry glass bottle or mason jar. Refrigerate for up to 2 weeks.

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