I never knew how easy making homemade Irish Cream would be! I have four cocktail recipe books, but I went with Deb Perelman’s Smitten Kitchen recipe because Deb promised on her blog it would be quick and easy.
As usual, she wasn’t fibbing.
Although it came out a little lighter than it was the pictures on Smitten Kitchen (next time I’d add the optional coffee for color), I was so proud of myself for finally getting around to trying this before the twelve days of Christmas were over that I had to instagram it.
While I (just) managed to make this during the holiday season, it’s all gone and it’s time to make more. It’s a good February drink, because bathing suit season is still so far off and we’re well over those pesky New Year’s resolutions, too. And Irish Cream is also a good drink for March, because (of course) St. Patrick’s Day!
This time, I’m going to try a slightly more complicated recipe from one of my drink cookbooks, Homemade Liqueurs and Infused Spirits by Andrew Schloss. It calls for cacao nibs, which I’ll have to look for.
I wish I had had some Irish cream left this week, to go with my audiobook of Faithful Place by Tana French. All those Irish accents! The narrator, Frank Mackey, takes his whiskey straight, though. Though over all a very sad story, like all the Dublin Murder Squad books I’ve read so far, it has plenty of dark humor. Faithful Place has a scene in a pub where the brothers in a gathering of siblings are embarrassed to order the sissy drink their sisters want, a “babycham”. I had to look this up to see what it was:
How Babycham Changed British Drinking Habits
Happy Weekend Cooking!
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