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Irish Cream Liqueur
Drink

Irish Cream Liqueur

4.8

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix melted chocolate with whiskey in the bowl. Gradually stir in sweetened condensed milk and evaporated milk. Stir in cream, instant coffee granules, and remaining whiskey.
  2. 2 Pour mixture into three 750-milliliter bottles, seal, and store in the refrigerator. Best if kept at least 1 month before use. To serve: shake the bottle well; serve in small glasses over crushed ice.

By cheap chef

Whisky Tea
Drink European

Whisky Tea

4.7

Prep
Cook
2 min
Total
2 min

Instructions

  1. 1 Pour boiling water into a mug, and place the tea bag in to steep for about 1 minute. Remove and discard the tea bag. Pour in the whiskey, milk and sugar as desired. Stir, drink, give me good rating, then relax.

By Princey

Hot Irish Whiskey
Drink American

Hot Irish Whiskey

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Press cloves into lemon slice peel around entire peel; set aside.
  2. 2 Add sugar to a wine glass; place a metal spoon into the glass with the curved side facing upwards. Pour boiling water over the back of the spoon; this will keep your wine glass from shattering. Stir until sugar dissolved; add whiskey and lemon slice. Steep before drinking, about 1 minute.

By Kat G

St. Patrick's Day Jell-O Shots
Drink European

St. Patrick's Day Jell-O Shots

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Place shot glasses in a mini muffin tin at an angle.
  2. 2 Pour lime gelatin mix into a bowl. Add 1/2 cup boiling water and stir until dissolved. Add Irish whiskey and stir until well incorporated. Pour mixture carefully into each shot glass, filling to near the top of the slanted glasses. Refrigerate until set, about 4 hours.
  3. 3 Pour unflavored gelatin into a bowl. Add 1/2 cup boiling water and stir until dissolved. Let rest 3 to 5 minutes. Add strawberry cream liqueur and stir until well incorporated.
  4. 4 Remove glasses from muffin tin and place upright. Top with strawberry mixture. Return glasses to the refrigerator and chill until set, about 4 hours more.

By Yoly

Homemade Irish Cream
Drink European

Homemade Irish Cream

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sweetened condensed milk, whiskey, cream, chocolate syrup, coffee granules, vanilla extract, and almond extract in a blender. Blend on high speed until well combined, 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months.
  2. 2 Shake well before serving.

By Mom

Erin's Irish Creme Liqueur
Drink European

Erin's Irish Creme Liqueur

5.0

Prep
10 min
Cook
1 min
Total
31 min

Instructions

  1. 1 Put chocolate chips and butter in a glass bowl; heat in microwave on high until chips are softened, about 30 seconds. Stir chocolate mixture until smooth, cooking in microwave another 15 seconds to assure chocolate is soft enough, if needed. Add Irish whiskey and stir until smooth.
  2. 2 Dissolve coffee granules in hot water in a small pitcher. Pour the chocolate mixture, sweetened condensed milk, and cream into the pitcher and stir until smooth.
  3. 3 Refrigerate mixture until completely chilled, at least 20 minutes.

By greaterexp3

Smoky Irish Wolfhound
Drink European

Smoky Irish Wolfhound

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for high heat.
  2. 2 Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt.
  3. 3 Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges.
  4. 4 Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds.
  5. 5 Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.

By France Cevallos

Wolf's Light Irish Cream
Drink European

Wolf's Light Irish Cream

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Let cool and stir in 1/4 teaspoon vanilla extract.nn
  2. 2 Whisk confectioners' sugar, both amounts of dry milk powder, and 1/2 cup water in a small saucepan, bring to a boil, and reduce heat to low. Simmer mixture until smooth and thick, stirring often, 15 to 20 minutes. Set aside to cool and stir cream of coconut into milk mixture.nn
  3. 3 Combine chocolate syrup, milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract in a blender; blend on high speed for 30 seconds. Bottle mixture and refrigerate. Liqueur will stay fresh in refrigerator at least 2 months. Shake bottle well before serving.nn

By Bruce "Werewolf" McLaren

Whiskey-Glazed Ham
Dinner

Whiskey-Glazed Ham

Prep
20 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Cut crosswise slashes vertically and horizontally on ham, cutting through fat but not into the meat. Implant whole cloves where slashes intersect as deep as you can.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a large, heavy baking sheet with aluminum foil.
  3. 3 Heat a saucepan over medium heat and add whiskey. Cook until reduced by 1/3 to boil out some of the alcohol taste, 15 to 20 minutes. Reduce heat to medium-low and add butter; stir until melted, 2 to 3 minutes. Stir in brown sugar and honey until mixture has a sauce-like consistency, 10 to 15 minutes more.
  4. 4 Baste ham with glaze and place onto the prepared pan. Cover entire pan with more foil.
  5. 5 Bake in the preheated oven for 1 hour, basting every 15 minutes with glaze and fat drippings from the pan and recovering with foil afterwards. Remove foil and continue baking until an instant-read thermometer inserted into the center of the ham reads at least 145 degrees F (63 degrees C), about 30 minutes more, basting twice during this period.
  6. 6 Remove ham from the oven and tent foil to let juices settle back into meat, about 10 minutes. Reserve pan drippings. Trim off fat and skin and slice; set on a serving tray. Serve with pan juices.

By Brian Genest

Irish Bananas
Dessert European

Irish Bananas

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Stir in brown sugar and whiskey. Bring to a boil and cook until sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup.
  2. 2 Serve immediately with vanilla ice cream.

By dakota kelly

Boozy Irish Cake
Dessert

Boozy Irish Cake

4.3

Prep
30 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
  2. 2 Place the cake mix into a large mixing bowl. Pour the water into a 2-cup measure, and add enough Irish whiskey to total 1 1/3 cup of liquid (about 10 1/2 tablespoons). Reserve remaining whiskey. Beat the whiskey and water mixture, vegetable oil, and eggs with an electric mixer on low speed just until cake mix is moistened; increase speed to medium, and beat until the batter is smooth, about 2 minutes. Pour batter into the prepared cake pans.
  3. 3 Bake in the preheated oven until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  4. 4 While the cake is baking, pour remaining Irish whiskey (about 1 1/2 tablespoon) into a saucepan, and stir in 1/4 cup of butter and 1/2 cup of sugar. Bring the mixture to a boil, stirring constantly, until sugar has dissolved; boil until slightly thickened, about 5 minutes.
  5. 5 When cakes are done baking but still hot, poke holes all over the cakes (the end of a chopstick works well for this) and drizzle the whiskey syrup into the holes. Return the cakes to the oven, and bake for an additional 5 minutes.
  6. 6 Remove cakes from oven, allow to cool in pans for 15 minutes, then remove from pans to finish cooling on wire racks.
  7. 7 To make caramel sauce, mix the Irish stout beer with 1/2 cup of sugar in a saucepan over low heat. Simmer the mixture until thickened, about 40 minutes, stirring occasionally, and allow to cool.
  8. 8 To make frosting, beat 1 cup of softened butter in a bowl with an electric mixer on medium speed until smooth, then gradually beat in confectioners' sugar, about 1/2 cup at a time. Beat in salt, then add the Irish cream liqueur, beating until the frosting is light and fluffy.
  9. 9 To assemble the cake, place a layer onto a cake serving dish; pour the Irish stout caramel over the first layer, allowing the caramel to drip down the sides of the layer. Place the 2nd cake layer on top, and top with the buttercream, swirling the frosting into decorative waves. Do not frost sides of cake.

By CinfulySwt

Irish Cocktail Cupcakes
Dessert

Irish Cocktail Cupcakes

5.0

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. 2 Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
  3. 3 Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
  4. 4 Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  6. 6 Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
  7. 7 Spread frosting over cupcakes.

By inskydiamonds

Irish Steaks
Dinner European

Irish Steaks

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat butter and oil in a heavy skillet over medium heat until butter has melted. Add onion and sauté until light golden brown, about 10 minutes. Push onion to the sides of the pan.
  2. 2 Rub steaks with cut sides of garlic, then place into the skillet. Increase the heat to medium-high and cook until steaks are browned but still light pink inside, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
  3. 3 Remove from the heat. Slowly pour Irish whiskey into the hot skillet; be careful, whiskey fumes are flammable. Mix browned onions into the whiskey and bring to a simmer over medium-low heat.
  4. 4 Sprinkle steaks with salt and pepper, then garnish with parsley. Turn steaks over to coat both sides with the pan sauce.
  5. 5 Serve steaks and drizzle pan sauce over top.

By IrishMountainGirl

Irish Pound Cake
Dessert American

Irish Pound Cake

4.7

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until light and fluffy; beat in sugar until well blended. Mixture should be noticeably lighter in color.
  3. 3 Beat in 5 eggs, one at a time, beating well after each addition before adding the next; beat in all-purpose flour with remaining 1 egg. Stir in self-rising flour until just combined; stir in whisky, vanilla, and mace. Transfer to the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack, about 50 minutes.

By MARYANNEQ

Boozy Irish Whiskey Cake
Dessert European

Boozy Irish Whiskey Cake

4.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease six mini loaf pans with cooking spray.
  2. 2 Combine cake mix, pudding mix, and 1/2 cup walnuts in a large bowl.
  3. 3 Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool for 5 minutes.
  5. 5 While the loaves are cooling, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining 1/2 cup walnuts, 1 tablespoon of the remaining 1/2 cup whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in all remaining whiskey.
  6. 6 Remove cakes from the pans and invert onto a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

By Deepseer

Chicken Sweet Potato Skillet
Dinner American

Chicken Sweet Potato Skillet

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate.
  2. 2 Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes.
  3. 3 Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

By Always Cooking Up Something

McIntire's Lamb Stew
Dinner European

McIntire's Lamb Stew

3.8

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.

By Beej

Dublin Drop Cake
Dessert European

Dublin Drop Cake

4.5

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
  3. 3 Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
  4. 4 Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
  5. 5 Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
  6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
  7. 7 Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
  8. 8 While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
  9. 9 Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

By SNOWBABIEFAN

Irish Coffee Cake
Dessert European

Irish Coffee Cake

3.7

Prep
35 min
Cook
55 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
  2. 2 Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
  3. 3 Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
  4. 4 Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
  5. 5 Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
  7. 7 Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
  8. 8 Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
  9. 9 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
  10. 10 Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

By Natalia

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
Dessert European

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

4.8

Prep
30 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
  3. 3 Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
  4. 4 Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in beer mixture, then flour mixture; beat until batter is smooth.
  5. 5 Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  7. 7 Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
  8. 8 Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
  9. 9 Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
  10. 10 Spoon the filling into the cored cupcakes.
  11. 11 For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  12. 12 Set mixer to low speed and slowly beat in confectioners' sugar, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of frosting with more confectioners' sugar if needed.
  13. 13 Spread frosting on filled cupcakes.

By MeowTheCow08