December 23, 2021

What I’m Drinking: Homemade Irish Cream Liqueur

Here we are, Christmas Eve Eve, and if you’ve been putting off your holiday gift buying, well, I’ve been there (this is all if you’re someone who celebrates this particular winter holiday). I am, however, this time, here to help. Because, the best gifts – or at least near the top of the list – are homemade liqueurs that you’ve made yourself with care and love and give to someone. I can hear you saying, “wait, A.J., don’t homemade liqueurs take time to make and to get all the goodness good?” and you, friend, are right, in the main. However! There are a few delicious delights in Luscious Liqueurs (the book I wrote of homemade liqueurs, if that doesn’t sound too haughty), not a lot, not even a handful, that are meant to made right before consuming. Meaning, you can make them today, and gift them tomorrow or the next day. One of them is the very recipe below, for homemade Irish Cream Liqueur, a recipe that I first got the bones of from old pal Tara. It’s good to have old pals! And this recipe – again, if it doesn’t sound too haughty – beats the virtual pants off any big brand Irish Cream Liqueur. So, whip (or blend) it up, put on a nice label and bow, remind the gift-receiver to keep it in the fridge, and bask in the glow of their thanks and praise for your tasteful present. Then maybe they’ll give you a sip.


Homemade Irish Cream Liqueur, from Luscious Liqueurs


Serves 4 to 6


1 14-ounce can sweetened condensed milk

1 cup heavy cream

1-2/3 cups Irish whiskey

1 teaspoon instant coffee (see Note below)

2 Tablespoon chocolate syrup

1 teaspoon vanilla

1 teaspoon almond extract


1. Add all of the ingredients in any order you want to a sturdy blender. Blend on a medium setting for a full minute, making sure that everything is completely combined.


2. Pour the mixture (using a funnel if needed) into a large (at least 1-1/2 liters) or a number of small bottles or jars. Seal, and put into the refrigerator before gifting.


A Note: Last time I made this, I used coffee itself instead of the grounds (it was Bustelo, if you know that lovely stuff), and it worked a treat. You be you.


February 13, 2009

Get Your Ruff-Ruff On With the Rory Cocktail

Okay, this video (directed by my pal Dr. Gonzo and posted via the fine fine folks at How2Heroes) for the Rory cocktail is a bit old, but dang, I’ve been busy. Cleaning up after this drink’s namesake mostly. Which leads to why I’m posting this now, in a round-the-tree-kind-of-a-way, because I feel awful that I haven’t posted a picture of our awfully cute new(ish) puppy, Rory, yet, who if you didn’t pick it up in the earlier sentence, this drink was named after. He’s an awesome little fella (though people seem to be taking issue with my calling him “little” as he’s pretty tall already), and loves to go over and lick the bottles nearest to the ground on the liquor shelves (gawd bless him–he fits in the family). But here, check him out your-own-self:



To make the drink (which is a delish after-dinner treat, and would be good on Valentine’s Day as well) you will have to whip up some Chocolate Cream Liqueur, but that’s not much more that the flick of a blender’s “on” switch (here’s a video to tell you how to make it). And the results are going to make you bark–in a very happy way (I would have said “purr” but hey, I ain’t a cat person. Or, well, at least, don’t have cats. But have nothing against cats. But like dogs better. Oh, forget about it and watch the video).

Share '' on Delicious Share '' on Digg Share '' on Facebook Share '' on Google+ Share '' on LinkedIn Share '' on Pinterest Share '' on reddit Share '' on StumbleUpon Share '' on Twitter Share '' on Add to Bookmarks Share '' on Email Share '' on Print Friendly

Rathbun on Film