Comments on: Mixology Monday: Cream

By: Peter

Peter — Mon, 09 Feb 2009 05:38:14 +0000

Made it, and it was freaking delicious.

Thanks for the recipe!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 03 Dec 2008 15:23:05 +0000

Scott – You’re going to need chocolate that will dissolve in water/alcohol, melted chocolate simply won’t do. Look for Hershey’s or another type of chocolate syrup intended for mixing in milk.

By: scott in the lbc

scott in the lbc — Wed, 03 Dec 2008 05:43:12 +0000

Jeff-
I’m intrigued by your recipe and am going to make it over the winter holiday. I did have a quick question about the chocolate syrup. Does this mean something like the Hershey’s syrup you pour over vanilla ice cream? Might one reasonably substitute an ounce of melted chocolate, or an ounce of Godiva chocolate liqueur? I suppose so, but I was merely curious as to exactly what was meant by chocolate syrup.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Fri, 21 Dec 2007 07:43:47 +0000

Thanks, Shiz! Let us know how it turns out.

By: Shiz

Shiz — Fri, 21 Dec 2007 05:32:12 +0000

Made this tonight and blogged about it (linking back here, of course) here: http://www.shiz.ca/journalicious/2007/12/fa-la-la-la-la.html

By: Etan

Etan — Mon, 03 Dec 2007 11:47:49 +0000

I;m such a lush

By: Etan

Etan — Mon, 03 Dec 2007 11:47:34 +0000

OMG I’m gonna try making creme brulee with Irish cream instead of regular heavy cream…I bet it will be fantastic!!!

By: Etan

Etan — Mon, 03 Dec 2007 11:44:51 +0000

well judging by all the typos in my previous question, you can tell that I’m at the end of a bottle now

By: Etan

Etan — Mon, 03 Dec 2007 11:43:21 +0000

I love Bailry’s, but today bought a bottle of Emmet’s because of the price. I must say, Baileys tastes much stronger in alcohoo content, although by the label, they are the same. But it also tastes more complex in flavor.

How does Carolan’s compare? Also, does anyone know how you can access the ingredients to these Irish creams? I’d like to know what they use to sweeten them with (I tink Carolan’s says on the bottle that they use honey).

I love drinking Irish cream and can down a whole bottle over the course of an evening, but they surely can’t be very good for you with the fat/cholesterol content!

By: Wayland

Wayland — Sat, 21 Jul 2007 11:58:53 +0000

I made a mistake in my comment. I accidentally said Emmet’s, I have no idea what I was thinking. We use Carolan’s for most our Irish Cream drinks.

By: Jeffrey

Jeffrey — Fri, 13 Jul 2007 15:36:47 +0000

Wayland, I’ve been meaning to do a write-up about you guys for a while, I love the site. And I’ll try adding some caramel to my next batch to see what happens!

And as for you, Stella…

By: Stella

Stella — Fri, 13 Jul 2007 06:55:40 +0000

Perfect Timing!

I have a regular who drinks only Baileys. I am out until Monday and would never think of attempting to serve him Emmets on the rocks (garnished with a stick of chalk). His business and tipping habits are well worth the effort of making him some homemade. I might even whip up a batch of cookies as well!

By: Wayland

Wayland — Thu, 12 Jul 2007 20:22:19 +0000

We actually make quite a few Irish Cream drinks over at Infusions of Grandeur.

I was looking at your Irish Cream recipe and to me what was missing was caramel. I tend to use Emmet’s Irish Cream, because it has a hint of caramel in the flavor that just isn’t the in Bailey’s or St. Brendan’s.

Now if I really wanted to go the Caramel route, I know there is a Caramel Bailey’s but for most drinks that is a bit over the top. I like just the hint of caramel that’s in the Emmet’s.

By: Jeffrey

Jeffrey — Sat, 23 Jun 2007 19:54:37 +0000

Hey, thanks, Charlie! I’ve been having it in coffee after work and it goes so well with the Illy dark roast coffee we have here at the house.

By: Charlie

Charlie — Sat, 23 Jun 2007 18:46:40 +0000

Hey, thanks for the recipe, Jeff. I mixed some up yesterday and it’s fantastic. A little nuttier than Bailey’s, which suits my taste just fine.

By: Blake

Blake — Fri, 22 Jun 2007 19:31:01 +0000

I truely loved your version of Irish Cream. Your back bar is beginning to resemble a science lab. Keep it up.

By: Blake

Blake — Thu, 21 Jun 2007 23:13:33 +0000

I can honestly attest to the quality of Jeff’s Irish Cream. Thanks for giving me a sample at the bar the other night. I hope Grad Weekend didn’t kill you. I don’t miss those nights. I’ll catch you later.

By: Scooter

Scooter — Tue, 19 Jun 2007 08:36:16 +0000

The phrase “Morgenthaler’s Irish Cream” sounds like a great patent medicine. One of those turn-of-the-century cure alls with real cocaine in it or something. Just rub a little on the affected area and…

By: Jeffrey

Jeffrey — Mon, 18 Jun 2007 20:31:33 +0000

I've tried it, liked it, but never have used it in drinks. However, the host has a recipe that uses Amarula. Check it out!

By: Kevin Erskine

Kevin Erskine — Mon, 18 Jun 2007 20:29:08 +0000

Jeffrey,
have you tried Amarula? have any drinks using it?

By: Steph

Steph — Mon, 18 Jun 2007 18:22:52 +0000

You’re actually MAKING your own Irish cream now?? This is amazing! I wish I could come try some, but Oregon is too long of a drive from Texas.

I’m going to have to make my own match of Morganthaler’s Irish Cream this winter!

By: Anonymous

Anonymous — Mon, 18 Jun 2007 13:50:15 +0000

Thanks for this! I went the ‘lazy bum’ route this MxMo because I dislike Baileys (and am suspicious of a 2-year shelf life on a ‘dairy’ product!) but I like homemade cream liqueurs. This definitely goes on the must-try list.