Bailey’s Irish Cream Panna Cotta
· 4 cups heavy cream
· ½ cup sugar
· 6 gelatin sheets
· 4 oz. Baileys Original Irish Cream
· Pinch of salt
Bloom gelatin in ice water for five minutes or until soft. Remove from ice water and squeeze; set aside on a dry towel. Bring the remaining ingredients to a simmer and stir in the gelatin. Pour into desired glasses and let set in the fridge for at least two hours. Garnish with your favorite toppings: crushed chocolate cookies, chocolate sauce, St. Patrick’s Day sprinkles, or even a mini cupcake. Get creative!
· 2.5 oz. Irish whiskey (Westbrook)
· 1 oz. elderflower liqueur
· 1 oz. sweet vermouth
· .25 oz. lime juice
Combine all ingredients in a glass with ice, stir, and strain into a coupe glass. Garnish with a lime twist.
Luck of the Irish
· 2 oz. Redbreast whiskey
· ¾ oz. Guinness simple syrup (see recipe)
· ¾ oz. lemon juice
· ½ oz. apple juice
Make Guinness simple syrup: Heat 16 oz. Guinness in pan and cook down to 8 oz.; add 8 oz. raw sugar and stir to dissolve. Set aside to cool.
Combine ¾ oz. of the Guinness simple syrup and all other ingredients in a shaker. Shake and pour into a stemmed cocktail glass.
· 2 oz Absolut Lime
· ½ oz Sour Apple Pucker
· ½ oz St-Germain elderflower liqueur
· ½ oz lime juice, fresh squeezed
· Dash of house-made orange bitters
Combine all in a mixing glass and top with ice, shake 20 times vigorously, and double strain into a chilled martini glass. Garnish with a lime twist.
Now raise those glasses - “Sláinte!”