BESOS // NEW PRODUCT

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New alternative liqueur set to wet the whistle
The alcohol market is set for a new delightful tipple to excite consumers as Besos, the alternative liqueur, is released. Unlike rival brands in the sector, Besos is a palate pleaser that is free of dairy, lactose, gluten, soya and nut, and doesn’t curdle when mixed. With a smooth and smoky finish, this Spanish plant-based brandy provides a distinctive taste. Also available in the Besos range is chocolate flavour — ideal for a cosy night in or a gift for a loved one.

Peter Smith, Managing Director of Besos, commented: “With no allergens, Besos de Oro is the ideal choice for anyone looking to enjoy an alcoholic beverage. We’re proud to provide a drink that can be enjoyed by all members of the public, no matter what their choice of lifestyle or dietary requirements. For over half a century the Irish Cream Liqueur has been the favourite tipple for millions of people all over the world, but times change — as do cultures, beliefs and fashion. Besos has taken this family favourite and made it the drink of the moment. Forget lactose intolerance, gluten, nut and dairy problems. Forget cruelty to animals — Besos has solved these issues and shown it’s possible to mix ethics, allergy free and scrumptiousness in the same glass.”

The liqueur has an elegant design too, with each bottle packaged in a sleek, modern and crisp casing. Produced in the North East, it has now been launched on the new Besos website for £20.

For further information and the latest Besos news, follow the alternative taste of Spain on Facebook and Instagram.  

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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