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 COCKTAILS

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Cream of the Crop 

Cocktails Anyone?
by Sheila Swerling-Puritt

I'm not sure why I've never ranked cream liqueurs high among my drinks priorities. Goodness knows I've tasted enough of them, flavoured with orange, chocolate, raspberries, more than one of the above, or all the above. None ever really caught my attention. Until now.

The creamy object of my affection is Bushmills Irish Cream Liquor, newly introduced in Canada. It's a skilful combination of chocolate, cocoa and vanilla flavours with hints of coconut wrapped in fresh cream, with a lovely finish and none of the cloying sweetness of some cream liquors. The full-bodied Bushmills Irish Whisky is expertly blended into the delicious mix, giving it real character.

Let the mixer beware. Bushmills Cream Liquor can make other ingredients in some drinks do strange things, as I discovered while researching this article. It's not a good idea to add this product to citrus juice or carbonated acidic mixers such as tonic or lemonade. I tried it with Chambord and the concoction turned to junket.

April can still be chilly, so this version of an Irish Coffee will surely warm you to the cockles of your heart or, if you're circulation's good, maybe even all the way down to your toes. Even if you're already warm, this definitely tastes a lot better than the latte sold in my neighbourhood.

Bushmills Irish Cream Coffee

  • 6–7 oz hot dark rich coffee
  • 1½ oz. Bushmills Irish Cream Liquor
  • Whipped cream
  • Nutmeg
  1. Pour Bushmills Irish Cream Liquor into coffee mug.
  2. Top up with coffee.
  3. Spoon on whipped cream.
  4. Dust with grated fresh nutmeg.

 
The Sap Riser

  • 1½ oz. Bushmills Irish Cream Liquor
  • ½ oz. Bushmills Irish Whiskey
  • 1 tsp. maple syrup
  1. To a cocktail shaker filled with ice, add whiskey, maple syrup and Bushmills Irish Cream Liquor.
  2. Shake well and strain into a cocktail glass rimmed with shaved chocolate.

 

For more information, you can contact Sheila at spuritt@hotmail.com.

 

 

 

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