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Kerrygold Chocolate Chile Cocktail

August 27, 2019 by elana Leave a Comment

Kerrygold Chocolate Chile Cocktail // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

When I speak with friends and readers about what they’re drinking this summer, I’ve gotten a lot of answers along the lines of simple, at home recipes, or maybe some light and refreshing Sangria when they’re out for brunch or happy hour. I don’t hear very often of dessert cocktails as there sometimes can be a stigma surrounding them. So of course I had to set out to create one that all of you can enjoy this summer.

Kerrygold Chocolate Chile Cocktail // stirandstrain.comSweet cocktails can many times feel too heavy, like you’ve just drank a bowl of ice cream, and honestly, no one should have to endure that. What I like about this drink is that while it leans towards a dessert it most definitely is not heavy. It walks the line between being light while also having a nice richness to it. That unexpected smoky flavor also gives it depth. Sound good so far?

Kerrygold Chocolate Chile Cocktail // stirandstrain.comKerrygold Chocolate Chile Cocktail // stirandstrain.comI’m back again with Kerrygold Irish Cream, who provide some richness with cream and a touch of chocolate to the drink. I thought that those chocolate notes would pair really well with some dried Oaxacan chiles I had in my pantry which have a sweet, smoky aroma to them. If you can’t find any Oaxacan chiles, try guajillo peppers instead. I also wanted to punch up the chocolate factor here and added in some chocolate liqueur (and if you’ve been following along with my summer recipes then here’s another recipe with chocolate liqueur for you to try!). Lastly, to round it out I added in some lime juice for balance.

The resulting drink has a smooth and rich mouthfeel with smoky undertones, creaminess from the kerrygold, and a slightly bittersweet profile. Zingy lime flavor and spice from the rum with chocolate and spice aromas. In short, not what you think of when you hear dessert cocktail. So let’s mix some up!

Kerrygold Chocolate Chile Cocktail // stirandstrain.comKerrygold Chocolate Chile Cocktail

1-1/2 ounces aged rum
3/4 ounce Kerrygold Irish Cream
1/2 ounce Oaxacan chiles syrup (recipe follows)
1/4 ounce chocolate liqueur
1/2 ounce lime juice

In a shaker filled 2/3 with ice, combine aged rum, Kerrygold Irish Cream, Oaxacan chiles syrup, chocolate liqueur, and lime juice. Shake about 20 seconds and strain into a coupe glass.

Oaxacan Chiles Syrup

1 cup sugar
1 cup water
1 large or 2-3 small dried Oaxacan chiles

In a small saucepan over medium-high heat, combine sugar and water. Stir to dissolve all the sugar and then add the whole dried chiles. Bring to a boil, and then lower to a simmer for 20 minutes. Remove from heat and let steep 1-2 hours, covered. Strain into an airtight container and store refrigerated up to one month.

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Filed Under: Make It, Recipes Tagged With: chile pepper, chocolate, chocolate liqueur, Kerrygold Irish Cream, lime, make it, rum

Kerrygold Mint Chocolate Popsicles

August 14, 2019 by elana 1 Comment

Kerrygold Mint Chocolate Popsicles // stirandstrain.com

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

How’s your summer going? I keep hearing from other people that their summer is pretty much over… as of August 12th (!!!) because their kids are starting school. When did that start happening? I’m all for changing up the school system a bit but come on. August!!?? It’s so hot! Everyone should be eating popsicles!

And speaking of popsicles, I hope all you adults reading this with or without kids are getting in your quota of popsicles this summer. Based on a single comment from an Instagram reader earlier this year I made it my goal throughout summer to offer up a handful of “adult” popsicle ideas (no, not sexy popsicles, boozy popsicles). Today I’ve based this popsicle on what was my favorite ice cream flavor as a kid: mint chocolate.

Kerrygold Mint Chocolate Popsicles // stirandstrain.com

Kerrygold Mint Chocolate Popsicles // stirandstrain.comMint and chocolate are such a perfect pairing in my mind that every time my husband tells me he ABHORS the two flavors together I want to throw a shoe at him. The nerve! It’s SO good! And I hope you all agree with me!

Kerrygold Mint Chocolate Popsicles // stirandstrain.comAs some of you might know, I’ve teamed up with Kerrygold Irish Cream this summer to create some FUN recipes to enjoy in these warm months (Southern Hemisphere readers, bookmark these for your summer!). And today, Kerrygold Irish Cream is kicking in some creamy, chocolate flavors with a touch of Irish Whiskey with these minty fresh popsicles. To make them extra rich, we’re using two types of coconut milk, and a touch of chocolate liqueur for additional chocolate flavor! These aren’t dairy free (because Kerrygold has cream in it) but I find that using the coconut milk creates a much richer popsicle with a better mouth feel. Sometimes just milk creates an “icy” popsicle and I wasn’t looking for that here. Optionally, I’ve also added as a topping some white chocolate that I’ve colored green… reminiscent of that classic ice cream color. Also, I like any excuse to create some magic shell.

If your summer popsicle quota is starting to lag, consider making this sweet treat! At least the adults can enjoy what’s left of the summer.

Kerrygold Mint Chocolate Popsicles // stirandstrain.comKerrygold Mint Chocolate Popsicles

2.5 ounces Kerrygold Irish Cream
1 ounce chocolate liqueur
3/4 teaspoon mint extract
1 ounce rich syrup (2:1 sugar to water)
6 ounces light coconut milk
4.5 ounces full fat coconut milk

In a large mixing glass with a spout, combine the Kerrygold Irish Cream, chocolate liqueur, mint extract, rich syrup, and both coconut milks. Whisk to combine and strain into popsicle molds. Freeze for 24 to 48 hours. When ready to serve, let sit about 3-5 minutes, and then un-mold.

Green Chocolate Magic Shell

1 cup white chocolate chips
2 to 3 tablespoons refined coconut oil
1 pinch sea salt

In a microwave safe bowl, combine white chocolate chips, coconut oil, and salt. Microwave on high 30 seconds, stir, and then repeat microwaving at 20 second intervals, stirring between, until melted and smooth. Let cool to room temp and use. Can be stored in the refrigerator up to one month. Gently rewarm cold magic shell in the microwave in short bursts, stirring between.

Kerrygold Mint Chocolate Popsicles // stirandstrain.com

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Filed Under: Make It, Recipes Tagged With: chocolate, chocolate liqueur, coconut milk, Kerrygold Irish Cream, make it, mint, popsicle, summer, white chocolate

Bake It: Kerrygold Irish Cream Grasshopper Brownies

March 12, 2019 by elana 1 Comment

Bake It: Kerrygold Irish Cream Grasshopper Brownies // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

In lieu of a green drink this year for St. Patrick’s Day, I decided to do you all a favor and create something you’ll want even more. Also, that you can eat. And, yes, there’s booze in there. And some green.

Bake It: Kerrygold Irish Cream Grasshopper Brownies // stirandstrain.comWe’re making Grasshopper Brownies today with Kerrygold Irish Cream. Based on the components of the classic dessert cocktail, The Grasshopper, these decadent brownies are minty, chocolatey, boozy, and so that no one goes into a sugar coma, small batched. A Grasshopper cocktail includes crème de menthe, crème de cacao, and cream, all of which in some form are found in these brownies. So hopefully it goes without saying, but 21+ please!

Bake It: Kerrygold Irish Cream Grasshopper Brownies // stirandstrain.comThese brownies might look like a labor of love, THREE layers! But rest assured, they come together pretty easily. Let’s look at each layer for a minute. First, the base of this dessert is the brownie, which, in my opinion, is the essential layer to all of this. Because I wanted this to be a small batch recipe and only yield about 8, 2″ pieces, I looked to my favorite brownie recipe from Dessert for Two. It only requires one bowl, the microwave does some of the heavy lifting, and it’s just so fudge-y and delicious. This is also the Kerrygold Irish Cream Layer which tics two of the Grasshopper ingredients: chocolate and cream. The flavor of the Kerrygold is present, but doesn’t overpower the brownie itself. I wanted to make sure it was balanced and not too boozy.

Bake It: Kerrygold Irish Cream Grasshopper Brownies // stirandstrain.comNext you have two different chocolate layers: the green mint layer with crème de menthe, and the chocolate top layer. These require a little more patience and a little stove-top stirring. The green layer can be achieved by one of two ways. Your first option is to add green crème de menthe. Second, you can use peppermint extract (or clear crème de menthe) with green food coloring. If crème de menthe in any color is hard to come by where you are, then peppermint extract can be found through online retailers. And for the final layer, you can optionally add in some crème de cacao to the ganache although I found it chocolate enough for my tastes. Both these layers will set up firm, but not hard.

Note: if you’d like a clean cut, keep these refrigerated until right before cutting. Then, run your knife under hot water, dry and immediately make your cut. Repeat for each cut or when there is brownie buildup on the knife. You can skip these steps if you don’t care if the chocolate layer runs a little into the green.

Bake It: Kerrygold Irish Cream Grasshopper Brownies // stirandstrain.comNow, will this be the most amazing dessert to bring to your St. Patrick’s Day party? Yes, probably. Will people ooh and ahh about what you made? Definitely. Will you be able to leave with a few spare brownies? I doubt it. But you can make more next week too. Let’s get baking!

Bake It: Kerrygold Irish Cream Grasshopper Brownies // stirandstrain.comKerrygold Irish Cream Grasshopper Brownies

Brownie Layer

Adapted from Dessert for Two
4 tablespoons unsalted butter, diced
1/2 cup granulated sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/2 cup Kerrygold Irish Cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
1/4 cup all-purpose flour

  • Preheat the oven to 325, and line a 9 x 5-inch loaf pan with parchment paper. In a microwave-safe bowl, combine the butter, sugar and cocoa powder. Microwave for 30 seconds on HIGH. Stir, and microwave for another 30 seconds on HIGH.
  • Stir the mixture very well, and then add the Kerrygold Irish Cream, salt, and vanilla. Stir to cool batter. Next, add in the egg, and stir until its incorporated.
  • Finally, add the flour, and stir until combined. Spread the batter into the prepared pan. Bake for 23 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack. Leave brownies in the pan for assembling the Mint Layer.

8 ounces white chocolate, finely chopped
1/3 cup heavy cream
2 tablespoons creme de menthe or one teaspoon peppermint extract
green food coloring, optional

In a double boiler over medium heat, combine white chocolate and cream. Stir until chocolate is fully melted. Remove from double boiler and stir in creme de menthe (or peppermint extract) and green food coloring if using. Chill for 30 minutes.

Chocolate Top Layer

5 ounces semisweet chocolate
1/4 cup butter, diced

In a double boiler over medium heat, combine chocolate and butter. Stir until chocolate is fully melted. Remove from double boiler. Chill for 30 minutes.

To finish assembly, spread chilled mint layer evenly over brownie layer. Chill 15 minutes. Spread chilled chocolate layer evenly over mint layer. Refrigerate at least two hours or overnight. Cut into squares and serve.

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Filed Under: Bake It, Recipes Tagged With: bake it, brownie, chocolate, cream, Kerrygold Irish Cream, mint, St. Patrick's Day

The 2019 St. Patrick’s Day Drinking and Eating Guide

March 8, 2019 by elana 2 Comments

There’s no amateur hour around these parts.

Grab some whiskey and a blender and let’s celebrate!

Kerrygold Frozen Irish Coffee // stirandstrain.com

Frozen Irish Coffee Cocktails

Irish Coffee Jello Shots Two Ways

24 Karat Irish Coffee with Chila 'Orchata // stirandstrain.com
24 Karat Irish Coffee with Chila ‘Orchata

The Bitter Irishman

The Irish Derby Cocktail

Chocolate Whiskey Truffles

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Filed Under: Bake It, Make It, Recipes Tagged With: Chila 'Orchata, chocolate, cinnamon, coffee, irish whiskey, Kerrygold Irish Cream, St. Patrick's Day, whiskey

Chocolate Mezcal Margarita

February 19, 2019 by elana Leave a Comment

Kerrygold Chocolate Margarita // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

Last week I posted on our Monday Booze News that the Margarita still reigns supreme as the #1 cocktail in America. And as far as I’m concerned, there’s nothing wrong with that. The Margarita cocktail has been a long-time favorite of mine with its balanced blend of sweet, sour, salt and vegetal qualities depending on the spirit base. But the cool thing about this drink is its never ending ability to morph into innumerable riffs.

Kerrygold Chocolate Margarita // stirandstrain.comYou’ve probably had a spicy Marg, or a skinny one, or a Cadillac, or a frozen, fruity, whatever one. But have you ever had a chocolate one? Before you raise your eyebrows at me, take a moment and I’ll explain.

Kerrygold Chocolate Margarita // stirandstrain.comFirst, we’re using mezcal for the base today. Mezcal has a lot of similar flavors that I associate with good quality chocolate: vanilla, tobacco, earthy, nutty, burnt caramel, etc… And while they have these similar aspects, the sweetness you get from chocolate cuts back on the smokiness from the mezcal so they also work together in that respect. But what about the acid needed in a Margarita? How does that work here? And well, I’ll assure you that lime juice still works. The brightness of the lime juice helps keep this from becoming an overly heavy cocktail. To give this an extra chocolate kick and a creamier mouthfeel, I’m adding Kerrygold Irish Cream to the mix. I love how balanced and unexpected the flavor of this is. The mezcal is definitely the powerhouse here but it’s tamed by the richness of the Kerrygold Irish Cream and the sweetness of the chocolate liqueur.

Kerrygold Chocolate Margarita // stirandstrain.com

Kerrygold Chocolate Margarita // stirandstrain.comI note below that the chocolate liqueur should be used to taste. If your bottle is very sweet, as a few brands are, then I’d cut it back to 3/4 ounce. Also, salt is totally optional here. I’m one who likes a little salt to balance out the sweet so I kept my salt rim; you do you though.

And hey! This Friday also just happens to be National Margarita Day, so what better time to have one (although, let’s be real, I’m having one regardless of a holiday). If you happen to try this recipe out, remember to tag us so we can check out your creation!! We love seeing what you all make!

Kerrygold Chocolate Margarita // stirandstrain.comChocolate Mezcal Margarita

1-1/2 ounces mezcal
1 ounce chocolate liqueur (more or less to taste)
1 ounce lime juice
1/2 ounce Kerrygold Irish Cream
salt and chocolate for garnish

First, if you are salting your rim, do that now and put the glass aside. Next, in a shaker 2/3 filled with ice, add in the mezcal, chocolate liqueur, lime juice and Kerrygold Irish Cream. Shake 20 seconds and strain into prepared glass. Optionally, you can garnish your cocktail with some chocolate shavings or a tiny chocolate bar.

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Filed Under: Recipes Tagged With: chocolate, Kerrygold Irish Cream, lime, mezcal, NationalMargaritaDay, salt, shaken

Kerrygold Chocolate Egg Cream

January 11, 2019 by elana 1 Comment

Kerrygold Chocolate Egg Cream Cocktail // stirandstrain.com

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

January is always a slow start to the year for us booze bloggers; there just tends to be a lot of confusion around alcohol. People tend to fall into one of three categories based on what their personal new year resolution might have been: going dry, keep drinking, or cut back and start drinking lower ABV drinks. One year my husband discovered the joy that was Campari and Soda and now that’s become his go-to low ABV cocktail. Some people give up alcohol for a month, and well, they just stop altogether.

I respect all the choices these people make. Err, except maybe those people who give up drinking for January and then proceed to get black-out drunk on February 1st. Why? Why bother at all people?

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.Kerrygold Chocolate Egg Cream Cocktail // stirandstrain.com

But anyway, today I’m offering up a classic drink with a low ABV, but not the usual ones you might think of when I say “classic”. Today I’m taking you back in time to those soda pop shops with long counters and shiny chrome straw holders. I’m giving you a recipe for an Egg Cream, but an adult version made with Kerrygold Irish Cream. The traditional egg cream has neither eggs nor cream in it. It is made with milk, chocolate syrup (and for some people that means Fox’s U-Bet chocolate syrup) and seltzer water, and originated in this form in New York in the early 1900’s (possibly late 1800’s).

Kerrygold Chocolate Egg Cream Cocktail // stirandstrain.comKerrygold Irish Cream does have cream in it, super rich cream from grass-fed cows, and real chocolate. We’ll be boosting the chocolate with a touch of chocolate syrup, just like the original; your favorite chocolate syrup will do just fine here! I happen to own a soda siphon because… I write about cocktails for a living, but bottled seltzer will work just the same. The magic happens once you add the seltzer to the base of Irish cream and chocolate. Like magic, a creamy head forms on the drink making it look almost like a thick, creamy milkshake. But what I love about this drink is that it is not heavy AT ALL. It is light and frothy and you actually want to drink it down quick because the bubbles do not last all that long.

Kerrygold Chocolate Egg Cream Cocktail // stirandstrain.comThis adult version of the Chocolate Egg Cream clocks in with a proof around 7.5 so it’s definitely a low ABV drink (around 3.75%). So if you’re looking for something that’s a little sweet, a little ABV, and a lot tasty, I think you should give this classic twist a try!

Kerrygold Chocolate Egg Cream Cocktail // stirandstrain.com

Note: this drink loves a variation! Try one of these combos once you’ve tasted the original recipe below.

  • make it minty with 1/4 teaspoon of mint extract
  • a little nutty with 1/2 teaspoon almond extract
  • sub the chocolate syrup with a different syrup of your choice (vanilla is nice!)

Kerrygold Chocolate Egg Cream Cocktail // stirandstrain.com

Kerrygold Chocolate Egg Cream

1-1/2 ounces Kerrygold Irish Cream, chilled
1 ounce chocolate syrup, chilled
5-6 ounces of seltzer water, chilled

In a soda glass or highball glass, pour in the chilled Kerrygold Irish Cream and chocolate syrup. Top with seltzer water and stir gently to combine. Enjoy!

Kerrygold Chocolate Egg Cream Cocktail // stirandstrain.com

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Filed Under: Recipes Tagged With: chocolate, Kerrygold Irish Cream, low ABV, seltzer

Candy Inspired Cocktails

October 25, 2018 by elana Leave a Comment

Candy Inspired Cocktails with Master of Mixes // stirandstrain.comThis post was made in partnership with Master of Mixes. Recipes and ideas are my own.

The closer I get to Halloween, the more my brain starts chanting…candy candy candy candy candy. I mean, it’s actually Garfield chanting it, because I still think of that Halloween special from the ’80’s that I grew up on, and I still, to this day, identify with his love of sarcasm and, well, candy.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.comYes, I love the spooks and the change of season, but free candy always topped the list of reasons why October 31st was THE BEST. Now, as an adult, I can hop in my car, or rather, have Instacart deliver, all the candy my heart desires. At any time of year. But I’ve learned restraint and I don’t usually buy any until the week before Halloween when stores start having candy sales. And then again the day before Halloween because I’ve eaten it all the past week.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

This year I made the exception and bought some candy a little early so I could make some treats for all of you! My readers! Working with Master of Mixes, I’ve crafted THREE tasty candy inspired cocktails you can make for yourself, or batch for your Halloween party this weekend. If you’re not familiar with them, Master of Mixes has been crafting high quality, delicious mixers for 40 years! They have more than 45 flavors in their catalog, but I narrowed down today to just three of my favorites: their Mint Syrup, Blood Orange Margarita Mixer, and Piña Colada Mixer. And my inspiration? Junior Mints, Sour Patch Kids, and Almond Joy.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

First up is the Junior Mint inspired cocktail. And it’s ALL about that super mint flavor. Here I’ve used Master of Mixes Mint Syrup to give me a strong punch of mint flavor. Their syrup is made with Pacific Northwest Spearmint and has a clean, fresh taste. I’ve paired this with vodka, cream, and coffee liqueur to mimic the creaminess of the candy, and instead of the richness you’d get with the chocolate, I’ve opted to use a strong coffee liqueur to make this more sophisticated.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

My love of sour drinks probably started with my love of Sour Patch Kids growing up. For this next cocktail, I’m taking the sweet and sour citrus flavors of the candy and crafting a Blood Orange Margarita with Master of Mixes Blood Orange Margarita Mixer. To get more citrus in, and to add a bitter element to this, I’ve mixed the blanco tequila with a touch of Dry Orange Curaçao. I’ve also created a “sour” sugar rim with citric acid and sugar to fool the taste buds. The blood orange mix is housed in an ice sphere that will make the cocktail sweeter as you drink it!

Candy Inspired Cocktails with Master of Mixes // stirandstrain.comLastly, Almond Joy bars in my opinion are far superior to a Mounds bar. Because… almonds!! When I think coconut cocktails, I think Piña Coladas, and Master of Mixes has a perfectly balanced Piña Colada Mixer that will be the base of our final drink. A few drops of almond extract, vanilla vodka, and a chocolate float turns this drink into an over-the-top cocktail for Halloween. I’ve been calling it a Choco-joy-lada, but you can just call it delicious.

Candy Inspired Cocktails with Master of Mixes // stirandstrain.comSo grab some extra candy this year, a couple of Master of Mixes bottles, and let’s plan a sweet Halloween party!

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

Junior Mint Cocktail

1-1/2 ounces vodka
1/2 ounce Master of Mixes Mint Syrup
3/4 ounce coffee liqueur
3/4 ounce cream

In a shaker filled 2/3 with ice, pour in vodka, Master of Mixes Mint Syrup, coffee liqueur, and cream. Shake 20 seconds to combine. Strain into a rocks glass filled with fresh ice. Pop a couple Junior Mints.

Sour Patch Kids Cocktail

4 ounces Master of Mixes Blood Orange Margarita Mixer
2 ounces blanco tequila
1/2 ounce Dry Orange Curaçao
1/4 teaspoon citric acid
1 tablespoon granulated sugar

First, to make the Master of Mixes Blood Orange Margarita ice sphere, you will need a spherical ice mold like this. Alternatively, you could also use a large ice cube mold as well. Pour the mix in the mold and freeze at least 6 hours or overnight (depending on your freezer). Next, combine citric acid and sugar in a shallow bowl large enough to fit the rim of your glass. Moisten the rim of your glass with a lime wedge and roll in the prepared mixture. Then, in a shaker 2/3 filled with ice, pour in the tequila and Dry Orange Curaçao. Shake and strain into the prepared rocks glass. Add the Master of Mixes Blood Orange Margarita ice sphere to the drink and stir about 20 seconds to start melting the mix into the drink. Take a few sips and try not to pucker your lips too much.

Almond Joy Cocktail

2 ounces vanilla vodka
bar spoon of almond extract
4 ounces Master of Mixes Piña Colada Mixer
1 – 2 tablespoons chocolate syrup (or if you’re feeling extra fancy, then try it with the chocolate liqueur of your choice!)

In a shaker 2/3 filled with ice, pour in vanilla vodka, almond extract, and Master of Mixes Piña Colada Mixer. Shake 20 seconds and pour everything into a highball glass. Using the back of a spoon, float chocolate syrup on top of the drink. Grab a reusable straw and gently mix it together, or not. Cause sometimes you feel like mixing, sometimes you don’t.

For more information on Master of Mixes, loads of cocktail recipes, and more how-to’s, please visit them at MixologyPro.com

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Filed Under: Recipes Tagged With: blanco tequila, candy, chocolate, coconut, Fall, halloween, master of mixes, mint, tequila, vanilla vodka, vodka

Kerrygold Campfire S’Mores Cocktail

September 12, 2018 by elana Leave a Comment

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

What happens when you combine chocolate-y Kerrygold Irish Cream, amaro, beer, a slight mist of smokey Islay Scotch and a blow torch?! One amazing dessert beer cocktail! You don’t need to an actual campfire to enjoy these S’Mores Campfire cocktails.

Kerrygold Campfire Cocktail

2 oz Kerrygold Irish Cream
.5 oz amaro
2-3 oz Smoked Porter beer
Mist of a Smoky Islay Scotch
Marshmallow
Dash cinnamon

In a mixing glass, combine Kerry Gold Irish Cream and amaro over ice. Stir to chill 20 seconds. Pour in beer and stir gently to combine. Strain over fresh ice into a double rocks glass or large stem glass. Mist scotch over the top of the cocktail. To garnish, spear a marshmallow on a cocktail pick, set over the glass, ignite with a kitchen torch or long match, and sprinkle cinnamon on top (watch for sparks!). Blow the flame out and enjoy!

 

Love our serving pieces? Check out what’s happening in our Etsy shop for props, vintage pieces, tiki mugs & accessories, and assorted entertaining must haves!

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Filed Under: Recipes Tagged With: amaro, beer, chocolate, cinnamon, Islay Scotch, Kerrygold Irish Cream, marshmallow, summer

Cold Brew Coffee and Kerrygold Buttercream Whoopie Pies

September 12, 2018 by elana 2 Comments

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

Growing up, any rich, chocolate cake that sandwiched a generous helping of frosting was a favorite of mine. Candy I could take or leave, but cake sandwiches… OH YES PLEASE. Now I get to make an adult version with Kerrygold Irish Cream laced buttercream and for extra pep: cold brew coffee cake. Whoopie Pies should not just be for kids, which is why I make my grown up versions ginormous; then you can catch a little bit of nostalgia with every bite.

Kerrygold Irish Cream & Cold Brew Whoopie Pies

Cakes (makes 5 cakes):
1/2 lb. butter
1 cup light brown sugar, packed
1 egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup cocoa, dutch-processed
10 ounces all purpose flour
1/2 cup cold brew coffee
1/2 cup milk

Filling (this filling can be doubled if you want extra filling):
1/2 stick butter, softened
1/2 pound powdered sugar
2-1/2 tablespoons Kerrygold Irish Cream

To make:
Prepare the frosting by creaming together the butter and powdered sugar until smooth. Pour in the Kerrygold Irish Cream until incorporated. Filling can be kept refrigerated in a sealed container up to four days.

Next, preheat oven to 350 degrees. Make the cakes by creaming the sugar and butter together until smooth. Add in the egg and mix until incorporated. Next add in baking powder, baking soda, salt and vanilla extract. Mix until well combined. Sift in cocoa powder and mix until combined. Mix in 1/2 of flour and the cold brew, and then mix in second half of flour and the milk. Stir until just combined. Scoop out a 1/4 cup of mixture onto a sheet pan covered in parchment. You can fit 5 scoops on each sheet pan. Bake 16-18 minutes until a toothpick comes out clean from the center. Cool on sheet pan and then transfer to a wire rack to finish cooling completely. Store in an air tight container until ready to use.

To assemble, spread filling on flat side of one half of the cakes. Top with second half of cake. Eat. Enjoy!

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Filed Under: Bake It, Recipes Tagged With: bake it, chocolate, coffee, dessert, homemade gifts, Kerrygold Irish Cream, St. Patrick's Day, summer

Cookies and Cream Frozen Blended Cocktails

September 12, 2018 by elana 1 Comment

Dessert Cocktails with Kerry Gold Irish Cream // stirandstrain.com

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

Sweet vanilla ice cream and crunchy chocolate cookies combine into one decadent frozen blended cocktail.

Kerrygold Cookies and Cream Frozen Cocktails (makes 2 drinks)

2 oz Kerrygold Irish Cream
3 oz vanilla vodka
3/4 cup vanilla ice cream
1 cup crushed ice
1/2 cup crushed chocolate wafer cookies

In a blender, pour in Kerrygold Irish Cream, vanilla vodka and vanilla ice cream. Blend until smooth. Add in ice. Blend until ice is incorporated and smooth. Divide half the mixture into two double rocks glasses. Scoop a heaped tablespoon of cookie crumbs into the glass and spread in an even layer. Top each glass with the rest of the liquid mixture. Garnish with remaining cookie crumbs.

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Filed Under: Recipes Tagged With: blended, chocolate, frozen drinks, ice cream, Kerrygold Irish Cream, summer, vanilla, vanilla vodka, vodka

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