Kick off
Wanted a Bailey’s, all out of it.
Hmm
Well let’s try to make a French Cream with the stuff we have
350ml Cognac
About half this volume of good honey
1 teaspoon instant coffee
2 teaspoons raw cacao powder
Half a teaspoon bourbon vanilla powder
200ml unwhipped 30% fat whipped cream
300ml milk
Mix thoroughly
I made it without the unwipped whipped cream first but it was too thin and did miss the creamy feel and taste.
I use my basic Cognac I buy in big containers of 5 liter
So it is cheaper then Bailey’s, but I like it more, my wife didn’t taste a real difference and thought I had just given her a glass of Bailey’s
Success, I do not need to buy Bailey’s again
Exactly. It’s neutral, so I can use different ingredients to mimic the taste of Bailey’s. The vodka is merely for the alcoholic punch. It’s just that throughout the years it never occurred to me that Cognac apparently is a good core flavour of Bailey’s. Time for some testing soon!
Well Irish cream is of course based on Whiskey so Cognac is the closest I have for I will not use single malt in experiments and get Cognac just for these kind of fun things
Well idk
In The Netherlands there is this stuff called slagroom
It is a liquid and if whipped it doubles in volume, add a little honey (sugar) and one gets a firm whipped cream.
Here in France it is not as good, will not get as firm, but after trying many things I have discovered some raw cocoa powder makes of firm and very nice (lol people like my cakes better then what the professional bakers make for this little trick and despite me telling, a trip to the ecological store not many make, and trying the regular cocoa powder won’t work because the fat is removed.)
I don’t know “cream” for I always use the cream made for whipping or sour cream or yoghurt in meals. will see if they have something like this next time at the shops.
I also buy Caroline’s, but prefer to make my own (secret family recipe).
Generally in my coffee, after a night of Jose Cuervo Gold, lime, no salt
My wifes favorite is a slippery nipple, and I have no idea what that is.
Dairy/cream is an interesting topic. There is a fair amount of variation and translating (recipe found on internet) can become a bit tricky as well I think. One of the most important (to me) variable is whether there is (a hint) of sourness in it. Creme fraiche and mascarpone for example can have a sourness that you don’t want. In tiramsu you certainly don’t want (well at least most of us I guess) it. Cheesecake however, I do sometimes taste the sourness sometimes…
You should try it with Cachaca white rum instead of Bacardi. Cachaca is a Brazilian white rum, and is used to make Caipirinha (Cachaca, lime and sugar; very close to Mojito). This rum has got so much more flavour compared to Bacardi, and made me realise that the latter is really just a successful export product…
Nice, gonna try that for sure!
So a good rum is needed.
Hmm only have the 8 year old ripened in oak barrels Bacardi and dirt cheap very rough white rum, the Bacardi is really good but too good to use in cocktail I think.
We got some still green lemons on our tree, lots of mints in the garden so always nice to be able to pick ingredients! Thanks.
I think it’s just like with flashlights. I always take two big ones when I go for an hour and a half walk in the woods. For example the M43 and Mini TN30. By comparing them side by side I get to learn the lights much better. How wide is the spill, how bright is the spill right in front of me, tint difference, how fast do the lights get hot etc. This is how I get to know the individual lights to form my opinion.
Same with rum or any other drink: by comparing side by side you get to experience the product more effectively in my opinion.
