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The resulting drink looks like a miniature pint of Guinness stout, with the coffee liqueur as the beer and the Irish cream as the head. It is normally served in a shot glass. [1] Some recipes call for the Irish cream to be whipped then spooned on top of the coffee liqueur in order to look more like the head on a pint of Guinness. [2]
Made with rum, lime juice, maraschino liqueur, and grapefruit juice and served in a double cocktail glass. [31] Horse's neck Made with brandy (or sometimes bourbon) and ginger ale, with a long spiral of lemon peel draped over the edge of an 'old-fashioned' or highball glass. Irish coffee
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. † Espresso martini recipe at International Bartenders Association The espresso martini , also known as a vodka espresso , is a cold caffeinated alcoholic drink made with espresso , coffee liqueur , and vodka .
In a martini shaker, combine vodka, coffee liquor, butterscotch schnapps, Irish cream, cinnamon, and 2 shots of half and half. Put the top on the shaker, and shake the mixture until it's well blended. Taste the cocktail, and add more half and half if desired. Shake again, if needed. Evenly strain the cocktail into the prepared glasses.
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A tonic cocktail is a cocktail that contains tonic syrup or tonic water. Tonic water is usually combined with gin for a gin and tonic, or mixed with vodka. However, it can also be used in cocktails with cognac, cynar, Lillet Blanc or Lillet Rosé, rum, tequila, or white port. [103] Albra (vodka, cynar, mint syrup, lemon juice, tonic water) [104]
The B-52 (also B52 or Bifi or Bifty) cocktail is a layered shot composed of coffee liqueur , Irish cream (Baileys Irish Cream), and Grand Marnier (in later versions replaced with triple sec or Cointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).
A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. [1] This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. [2]
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