on Friday, 25 March 2011. Posted in Recipes
Black & Tan - fill a big glass half full of a light colored ale/lager. Carefully layer Guinness on top by pouring very gently down side of glass or over back of spoon
Black fog - pour Guinness in glass, drop a good splash of Chambord on top
Irish Car Bomb - Pour 1/2 pint Guinness in large glass. Add 1/2 oz Irish cream to a shot glass and layer 1 oz Irish whiskey on top. Drop whole shot glass in Guinness and drink up.
Black Velvet - Half fill a champagne glass with Guinness and gently pour Champagne over back of spoon so liquid runs down sides to avoid mixing the liquids
1 3/4 cups whiskey (Irish ok but not necessary)
1 can Eagle brand sweetened condensed milk (not evaporated)
1/2 pint whipping cream
4 eggs (substitute pasteurized egg product if you’re concerned about raw eggs)
2 tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Combine all ingredients in blender container. Blend until smooth. Store tightly covered, in refrigerator up to one month. Shake before using. Return leftovers to refrigerator.
Three batches equals one gallon.
Combine 1 1/2 oz Irish whiskey, 1 tsp brown sugar and 6 oz hot coffee. Stir to dissolve. Float cold cream (lightly beaten if desired) on top. Do not mix.
When serving on St Patrick’s Day, drizzle the cream with crème de menthe.
OR– add 1 1/2 oz of Irish cream to the original recipe and sprinkle with a dash of ground nutmeg.