DIY Irish Cream
My Fellow Inebriates,
As my friend Blackie often reminds me, it’s bad for us bears to get involved in cooking because we’re so easily mistaken for the oven mitt. Now, this might just be liquored-up paranoia, but it’s been enough to keep me away from the stove since we moved to our house. I don’t have anything to do with that thing. In fact, when it’s on I cower in the liquor cabinet.
But an urge is coming over me to make my own Irish cream liqueur, or at least order my mum to make some. She’s a real lush when it comes to high-cal liqueurs, so it shouldn’t be a hard sell. But what recipe do we use, people? There are HUNDREDS of them on the net, and I have no idea what to go with. Some of them use full cream, some half; some use raw eggs; some use coffee, some don’t…I have no idea how to pick the right recipe.
My second problem is lack of appropriate booze. We don’t have any whisky in the house, Irish or otherwise, so my question to you is: Is it okay to substitute Malibu? Will I still end up with something reasonably like an Irish cream? Or what if I use Bacardi Big Apple?
Ultimately it doesn’t matter because I’ll drink whatever results and then engage in all kinds of nighttime wildness. But I figure if I’m going to give some of my homemade hooch away to pals for the holidays, I should try and get it right.
What do you think? Do you have a favorite Irish cream recipe?