As my facebook status changes to show a love for Baileys on the rocks, I keep thinking how well it works in a shot. Two of the most frequently asked shots when I'm working behind the bar would be the 'Jam Doughnut' (Chambord, Baileys with a suger rim) and the 'Cowboy Cocksucker' (Butterscotch Schnapps and Baileys). A patron the other night at work asked me to make him a shot with banana liquour in it as he had eyed the bottle from behind the bar, I immediatley went for the Bailey's bottle and looking for something else to add to the shot (not really thinking the thing through) I grabbed the bottle next to the Bailey's, Cointreau.
Break the Egg...
- 25ml Banana Liqueur.
- 25ml Cointreau.
- 10ml Baileys.
Essentially, the Bailey's is the yolk of the brink. The cointreau is strong on its own, and to smooth the harshness of the shot, you can 'break the yolk' into the cointreau. Of course this is totally optional to do... Below is the 'broken' Baileys.
Side story of note: When flying out to New York a year and a bit ago, while stuck in Sydney duty free at the airport, a friend and myself were lucky enough to be present during a baileys taste test promotion. It was 11am at the time and luckily for us, none of the commuters (mostly buisness men) were looking to join in on a good morning bender. So as we waited two hours for our plane to arrive, we indulged in 'trying' a half bottle of baileys between us. Good times.....
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