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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