Bakery, Baking, Product reviews
Leave a Comment

Baileys Cocktails and Puds!

For as long as I can remember, Baileys has always been a staple in our household. I remember when it first started to get ‘big’ in the 90’s and my Mum bought a sneaky bottle for herself one Christmas, but was quite put out when all of our visiting family members and friends took a fancy to it too, and the bottle was soon depleted!

Over New Year, I was kindly sent a very awesome hamper from the team at Baileys with ingredients and items to create some rather epic Baileys-based cocktails and puddings! They have a hub of loads of different recipes here – I tried out the following:

Baileys Flat White Martini



50ml Baileys Original Irish Cream

25ml Smirnoff Vodka

25ml Espresso

Ice cubes

Coffee beans (to garnish)


  1. Pop all ingredients into a cocktail shaker with ice.
  2. Shake it up until everything is perfectly blended and the liquid is silky smooth.
  3. Strain into a cocktail glass and garnish with coffee beans.

Baileys Cheesecake with a chocolate base and almond brittle



150g Oreo cookies, filling discarded
75g butter, melted
4 gelatine leaves
250g mascarpone
600g soft cream cheese
100g caster sugar
125ml (2 units) Baileys Original Irish Cream
2 tsp vanilla paste
200ml double cream

For the brittle

100g caster sugar
50g almonds, sliced and toasted


1. Heat oven to 200C/180C fan/gas 6. Line the sides and bottom of a 18cm springform tin with baking paper. Finely crush the Oreos using a bag and rolling pin. Tip the crushed oreos into a bowl and add the melted butter, stir well to combine, then press into the bottom of the tin using a flat-bottomed glass. Bake for 10 mins, remove and leave to cool completely.

2. Soften the gelatine leaves in cold water for 2-3 mins. Drain and place in a small bowl and add 1 tbsp water. Heat in the microwave for 30 secs or until melted. Stir and set aside.

3. Using a bowl with an electric mixer, beat the mascarpone and cream cheese with the sugar until smooth. Add the Baileys, vanilla paste, double cream and gelatin, and mix until thick and creamy. Scrape the mixture into the tin and smooth the top over. Cover and refrigerate overnight.

4. In a heavy frying pan, heat the caster sugar – keeping the heat low and letting it melt without stirring. While melting, put the almonds on a piece of baking paper. Keep swirling the pan to keep it from burning, then as soon as it’s melted, remove and pour over the almonds in a thin layer. Allow to cool then crack into pieces, smashing some of the pieces with a rolling pin for smaller bits.

5. Unwrap the cheesecake and put on a plate. Sprinkle the brittle over with a few shards on top.

I made the martinis and cheesecake for New Year’s Eve and they were both fab – we went out for dinner but came home and had these as our dessert and midnight drinks! Tim and I are both massive fans of Espresso Martinis – the boys even had them on the morning of our wedding while us girls were on the champagne! Adding Baileys to it just makes it even better in my mind! 🙂



I was sent the hamper of ingredients by Baileys in order to try out the recipes, but did not receive any payment. All views are my own.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s