BAILEYS RASPBERRY RIPPLE COOLER // COCKTAIL RECIPE

Thank you to Taste PR for the following content.

Created by drinks columnist Abbie Moulton, the Baileys Rapsberry Ripple Cooler is an indulgent and treat-worthy cocktail that’s perfectly light and scrumptious for a summer afternoon. This cocktail hits the trend of being perfect for al fresco evenings with its grown-up fruity flavours. It’s the perfect adult treat for picnics and small garden get-togethers! 

Ingredients
[0.9 units per serve – recipe serves 2]
100ml Baileys Original Irish Cream [1.8 units]
80ml coconut milk 
1 x 500ml tub vanilla ice cream 
1 x small bottle raspberry puree, or a tin of raspberries in syrup
Handful of fresh raspberries
Serve in a stemless wine glass / water tumbler

Method
– Blend 100ml Baileys Original Irish Cream with 80ml coconut milk and a handful of ice. You should get a light, foamy mixture
– Add 1 generous spoonful of raspberry puree to the bottom of each glass
– Top with two or three scoops of ice cream
– Drizzle another generous helping of raspberry syrup
– Pour over the Baileys Original Irish Cream & coconut milk mix, so it comes to just below the top of the ice cream 
– Drizzle over the raspberry syrup 
– Top with fresh raspberries and enjoy!

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BAILEYS PINA ALMANDA // COCKTAIL RECIPE

Thank you to Taste PR for gifting us with a bottle of Baileys Almande & for the following content

Ingredients
[1.7 units per serve]
50ml Baileys Almande
50ml Coconut milk
60g Fresh pineapple chunks
25ml Pineapple juice
25ml Captain Morgan White Rum
1 x Fresh pineapple, whole (for garnish)
Crushed ice

Method
– First, prep your garnish: cut fresh, whole pineapple into slices and then into triangles. Top the glass with one pineapple triangle and one pineapple leaf & have the crushed ice ready in the glass
– Add 60g pineapple chunks to blender
– Add 50ml coconut milk and 25ml of fresh pineapple juice
– Add 50ml Baileys Almande, 25ml Captain Morgan White Rum
– Blitz well and strain 
– Pour over crushed ice into tall glass

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BAILEYS ALMANDE PASSIONFRUIT & CHILLI MARTINI // COCKTAIL RECIPE

Thank you to Taste PR for gifting us with a bottle of Baileys Almande & for the following content


Ingredients
[1 unit per serve]
75ml Baileys Almande
75ml Passion fruit syrup
50ml Pineapple juice
¼ teaspoon chilli powder
1 Passionfruit, whole (for garnish)
1 x Chilli, whole (for garnish) 
Cubed ice

Method
– First, prep your garnish: Cut the whole passionfruit into two halves, add a small slice to the chilli pepper and slot securely to the rim of the glass
– Add 75ml Baileys Almande, 75ml passion fruit, 50ml pineapple juice & pinch chilli to shaker with lots of ice
– Shake well and strain into coupe glass
– Float passionfruit half.
– Top tip: if you don’t have a cocktail shaker at home, you can use a clean jam jar with a lid, or the container of your blender

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BAILEYS ALMANDE ICED COFFEE & TAHINI TWIST // COCKTAIL RECIPE

Thank you to Taste PR for gifting us with a bottle of Baileys Almande & for the following content

Ingredients
[1 unit per serve]
75ml Baileys Almande
100ml Coldbrew coffee
100g Muscavado sugar
50g Coconut milk 
1/2 teaspoon Tahini paste, smooth
Cubed ice

Method
– For the caramel: blend 50g coconut milk with 1/2 teaspoon tahini paste, & strain
– Add 100g muscavado sugar to a medium pan on medium heat
– Stir in coconut milk and stir for one minute
– Bring to the boil, then simmer for 10 minutes and allow to cool
– Add
– Fill glass halfway with coldbrew coffee.
– Fill remaining half with Baileys Almande
– Drizzle over another spoonful of tahini caramel
– For added wow factor and to really impress your guests, drizzle melted vegan white chocolate around the rim of the glass

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BAILEYS ALMANDE // NEW PRODUCT

Thank you to Taste PR for the following content & for gifting us with a bottle of Baileys Almande. A series of Baileys Almande cocktail recipes will shortly follow on our blog – keep your eyes peeled.

Dine alfresco with Baileys Almande and tips from Rosie Birkett

Fresh air, a gentle breeze, and sunshine on the skin. Everything about summer makes us want to be outside. To make the most of the warmer weather, the Baileys Almande team has teamed up with Rosie Birkett, food writer and lover of all things alfresco, for her expert advice on how to celebrate the season of sun by eating, drinking, and dining in the open air.  From how to style your space, to what food and drink to serve, Rosie’s got all the advice needed to turn even the smallest of spaces into a seasonal retreat – including food pairings with three delicious new cocktails featuring Baileys Almande – a dairy-free liqueur that blends beautifully with the finer flavours of summer. The collection is made up of favourite timeless drinks, that are indulgently light-tasting, dairy-free and don’t compromise on taste. So whether you want to host an intimate get-together with friends, throw your home open to all the neighbours or make your nearest and dearest feel like they’re in an at home oasis, here are Rosie’s top tips for bringing those outdoor moments to life this summer: 

1.Make the most of what you have
Whether it’s a doorstep, balcony, garden, or tiny terrace, almost any outdoor space can be transformed with a little bit of love. The first step is to choose your space so you know what you’re working with, then you can start to add to it. If you have a space that’s a little wilder or more overgrown, play to that. I love to use the wildness of my garden as a backdrop and work with the naturally beautiful shapes of the leaves, trees, moss and herbs growing. 

2. Prepare in advance
Make the most of your alfresco moment with friends by getting as much prepared in advance as you can, so that you can relax and enjoy the day. I like to choose dishes that I can make in advance – an orzo salad can be made in the morning and will sit happily in the fridge until needed. There are loads of cocktails that can be whipped up and prebatched in advance too. Put a new spin on traditional cocktails by making them dairy-free – try a Baileys Pina Almanda. All the ingredients can be blended together and then chilled, ready to be poured over ice after dinner, as a fun, light twist – just as tasty as the classic colada. 

3. Have fun with flavours
When it comes to what you serve, have a think about how your drinks and food can work together. Cocktails are surprisingly versatile thanks to the vast range of flavours they can cover. For instance, a vibrant and zesty Baileys Almande Passion Fruit Chilli martini cocktail works amazingly with a fruit dessert. One of my favourites at the moment is peaches with this twist on a martini cocktail, an absolute classic. As peaches and cherries are bang in season, I’ve roasted them together to bring out their flavour and sugars, and topped with a cardamom spiced crumble with toasted almonds and pecans, spooned over gorgeous clouds of sharp, creamy coconut yoghurt. This works really well with the deliciously light taste of Baileys Almande.

4. Set the scene
Once you’ve chosen your space, a few little touches can really bring it to life – add cushions, chairs, a table, candles, and plants to transform the area. If your alfresco gathering is going to stretch into the evening, think about lighting for once the sun sets to add atmosphere and ambience. I love to mix and match by repurposing old jam jars for tea lights, using lanterns and thick church candles and playing with festoon lights, stringing them up on a wall or fence. 

5. Set the table 
You can build a lovely collection of tableware without spending a fortune. Keep an eye out in second hand shops and in the homeware sections of bigger stores for nice pieces of glassware, plates and platters. You can mix up second hand pieces with a few newer, smarter bits. It doesn’t all need to be matching – I have a really eclectic mix, and a little goes a long way. Reusing milk bottles for cocktail vessels can bring a retro feel to the table too. 

6. Finish in style
Leave your guests with a lasting impression with the end of meal coffee by creating something visual – it’s easier than you’d think. Try a Baileys Almande Iced Coffee & Tahini Twist, where iced coffee is topped with creamy layers of Baileys Almande. As the liquid mixes it creates an insta-worthy swirl in the glass that guests will love. I like to add vegan chocolates to pair with this coffee cocktail. The chocolates are super simple to make, by adding melted cacao butter, cacao powder and maple syrup a filled with a ganache of almond butter, with a dash of Baileys Almande. The deep, dark, fruity notes of the chocolate works wonderfully with the sweet creaminess of the cocktail for an indulgently light tasting, dairy-free alfresco treat.