Irish Cream
原料
- Scotch 1 cup
- Half-and-half 1 1/4 cup
- Condensed milk 1 can sweetened
- Coconut syrup 3 drops
- Chocolate Syrup 1 tblsp
调制步骤
Mix scotch and milk. Add half-and-half. Add rest.
自制爱尔兰奶油是一款浓郁奶香的利口酒,将苏格兰威士忌与半对半奶油、炼乳、椰子糖浆和巧克力糖浆混合调制而成。成品是一款丝滑如甜点的利口酒,风味近似百利甜酒,但苏格兰威士忌更深沉的烟熏特质尤为突出。可批量制作,冷藏保存数周。
History & Origins
Commercial Irish Cream liqueur, exemplified by Baileys, was first produced in 1974 by Gilbeys of Ireland as a way to blend Irish whiskey with dairy cream for a new liqueur category. Home recipes replicating this style, often using Scotch in place of Irish whiskey, proliferated in North American cookbooks during the 1980s and 1990s. The exact origin of this specific recipe is disputed.
Tasting Notes
Aroma: Sweet cream, chocolate syrup, and a hint of coconut, with Scotch's malt beneath. Palate: Very sweet and thick, with creamy dairy richness, chocolate sweetness, coconut's tropical note, and the Scotch's subtle smokiness providing depth. Finish: Long, creamy, and sweet with a warming whisky glow.
Pro Tip
Blend all ingredients thoroughly and strain through a fine sieve before bottling; store refrigerated and shake well before each use as the cream may separate.
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