How to cook bailey at home

Today, in the collection of any bar you can find the traditional Beyliz liqueur. This drink was coined in Ireland, the home of soft and sweet alcohol. The composition of the liquor is Irish whiskey and cream, which give the drink a sweet creamy flavor. The drink is quite high in calories, but few can deny themselves its use. Belle is often considered a women's liqueur because it is very soft and sweet. But men are not averse to enjoy this drink.

The history of bailis begins in the 70s of the twentieth century. Well-known alcoholic company conceived to produce a new taste of alcoholic beverage by mixing whiskey and cream. However, the resulting taste was a little confused by the manufacturer - it was not sustainable. Subsequently, adding vanilla, caramel, sugar and chocolate to the drink, we managed to achieve an unusually deep, sweet and rich taste.Today, production of standard, chocolate, caramel, coffee, mint and even nutty flavors of this drink has been launched.

Today, bailey is not only a standalone drink. It is successfully used in the composition of other alcoholic beverages, as well as added to coffee instead of sugar and cream. Beyliz is used in the preparation of many desserts - in cakes and pies for impregnating cakes. Baileys are filled with fruit salads and decorated with ice cream. This liqueur makes any dish sophisticated and refined. But in order to enjoy this drink, it is not necessary to spend money on an expensive bottle of alcohol. Beyliz is quite possible to cook at home. The quality and taste of the liquor will not be affected.

Traditional drink recipe

If you are going to treat guests with baize, you should start preparing it in advance, about a week before the tasting.

1. The first thing we need to do is prepare an alcohol base. It depends on the taste, smell and saturation of the future liquor. If you keep all proportions, the drink will be moderately tart and sweet.
2. Pour 3-4 tablespoons of sugar into aluminum dishes with a thick bottom. Put on a slow fire. After a while, the sugar will begin to melt and melt. Wait until it turns brown caramel. So that it does not thicken, constantly stir the caramel.
3. Now you need to enter into the mass of flavoring ingredients. Gradually, stirring constantly, add to the caramel a third of a teaspoon of ground ginger, a whisper of cinnamon and 5-6 grams of vanillin (usually this corresponds to three bags). Do not use vanilla sugar instead of vanillin - strictly follow the recipe.
4. Constantly stirring the mixture over low heat, add two teaspoons of natural liquid honey to it.
5. The next ingredient is shredded oak bark. The bark, of course, can be harvested and crushed on its own, but it is better to use the pharmacy collection - there it is already processed and ready for use. Add two tablespoons of bark to the mass. This ingredient will give the liqueur a special tartness.
6. Separately, in the dishes mix 200 ml of alcohol 60% and the same amount of whiskey.
7. Cooked alcoholic composition carefully, in a thin stream pour in the total mass.Mix thoroughly and keep the composition on fire for another 5-10 minutes. Then pour the prepared mass into a glass container with a tight-fitting lid and leave to infuse in a cool place for 5 days. Periodically, the dishes should be shaken so that the drink absorbs more flavor and aroma.
8. When the alcohol base is ready, it should be drained through gauze to prevent solid particles of the spices from entering the drink.
9. When the alcoholic composition is ready, start preparing the liquor. For this we need a liter of fresh cream 10%, a bank of condensed milk, a couple of eggs and instant coffee. To cream well whipped, they must first be cooled. Take half a liter of cream and whisk them in a blender. Without stopping the device and continuing to whip the cream, add to the mass of condensed milk and two chicken yolks. Please note that eggs should be fresh, better home.
10. Separately, dilute a couple of teaspoons of coffee in a little water and pour the composition into the liqueur. Add the rest of the cream to the mass and whisk again.
11. In the prepared liqueur add a thin stream of alcohol and mix the composition.Leave the cooked mixture for a couple of days in the refrigerator, and then collect all the excess fat on the surface. Pass the liquor through cheesecloth to avoid small lumps. After that, pour the liquid into glass bottles.

Give the liquor one more day to cool down and “rest.” When the drink is ready, you can treat them to your guests. Only true tasters can distinguish the taste of this drink from the present production. If you do not have time to prepare a classic bailise, you can use simpler and faster recipes.

Chocolate Bailey

This drink has a special taste and delicate aroma. For its preparation you will need half a liter of high-quality expensive vodka, 350 ml of fresh cream 30%, a can of condensed milk, 150 grams of dark chocolate and one bag of vanillin.

Chocolate must be melted in a water bath. Do not allow it to boil - only melting. Separately, the blender should be whipped cream with vanilla, add condensed milk to the mass and mix everything again. When beating, the mass should heat up, otherwise the chocolate introduced into the composition will be curtailed and the liquor will be spoiled.In a warm composition, add chocolate and vodka and whisk everything again with a blender. Then the drink can be bottled and sent to the fridge. You can drink baize after a couple of hours, but it will be better if the prepared beverage is drawn at least a day.

Beleiz Mint Chocolate

This is another classic taste of this drink. For its preparation you will need a mint component. You can use peppermint liquor, which is on the counter at all bartenders. If there is no liquor, you can cook it yourself. To do this, take fresh or dried mint leaves and cover the grass with a little water. Pour into three tablespoons of sugar and bring the liquid to a boil. Then remove the mint composition from the heat and let it stand for a couple of days. Then pour half a liter of vodka into the mint water and leave for another day. After this, the composition must be filtered using a fine sieve or gauze folded several times.

Separately, you need to beat 300 ml of cream, a bag of vanillin, a can of condensed milk and 100 grams of melted black chocolate. You need to whip the whole mass thoroughly and add peppermint alcohol to it in a thin stream.Everything is thoroughly mixed, after which the liquor should be infused for about 12-15 hours. Mint chocolate beyliz ready.

Beyliz with egg yolks

Eggs for making a drink should be natural, homemade. Beat the yolks with vanilla so that a thick, creamy mass is obtained. Coffee should be dissolved in a little water and whipped with cream. Mix coffee and cream composition and egg yolks. Add to the mass of condensed milk and brandy. Thoroughly beat everything again and pour into glass bottles. In 24 hours, the drink will be ready to drink.

Liquor bailey, if it is served as an independent beverage, is drunk from liqueur glasses. If the drink is served with ice, it is better to pour it in glasses for wine or martini. Liquor is served in slightly chilled - so you can feel its real taste.Baileys are usually served at the end of the meal, along with a dessert. This liqueur does not bite, but it is perfect for ice cream, fruit, sweet pastries, marshmallows or cottage cheese.

Among the contraindications to the use of this drink can be attributed to a child's age (since the drink is still alcoholic). No need to get involved in balancing people on a diet. In addition, diabetics should be limited to the use of bailine, as well as patients with impaired nervous system, kidney and liver.

Video: Beylize homemade liquor