A twofer this time. Part 1: Beetle Bailey Cream 6 parts single (whipping) cream 2 parts Lyres American Malt 1/2 part thin Chocolate syrup (e.g. Monin, or the now discontinued Alchemy Divine) Combine and stir to mix. I am reliably informed that it tastes at least as good as a certain named Irish Cream. Serve as-is or... Part 2: YB35 (because it is 2/3 of a B52) 15 ml Lyres Coffee Liqueur 15 ml Beetle Bailey Cream Pour the Coffee Liqueur into a shot glass or shot martini glass. Gently spoon the Beetle Bailey cream on top so that it forms a distinct layer. The result is rich, slightly sweet, and full of the caramel malt coffee you would hope for in such a drink. As I did not have any orange-based not-spirits to hand, this is where I stopped, hence the YB35. If you were to add a third layer of such, I would then call it a Valkyrie (the XB-70).
Why not both!?!
ReplyDeleteI'm from the south... If you can fry it and dip it we do 😁
ReplyDeleteSauce on top of anything is always a losing proposition unless you are eating it with a knife and fork.
ReplyDeleteAnother vote for both
ReplyDeleteNo sauce.
ReplyDeleteSoak the thing in sauce. It's the only way to be sure
ReplyDeleteIt depends... if it is a full size one then one the top but if it is one of the party size ones then you have to dip :)
ReplyDeleteBoth!
ReplyDeleteEither, as the mood takes me!
ReplyDelete