Emerald Isle
| Ingredient | ml | Grams | % |
|---|---|---|---|
| BASE | |||
| Nicotine 100.00mg (100% VG) | 0.90 | 1.13 | 3.00 |
| PG diluent | 4.80 | 4.97 | 16.00 |
| VG diluent | 21.60 | 27.24 | 72.00 |
| FLAVORS | |||
| Almond (Mandorla) (FA) | 0.15 | 0.16 | 0.50 |
| Chocolate (FA) | 0.30 | 0.31 | 1.00 |
| Cocoa (Cacao) (FA) | 0.15 | 0.16 | 0.50 |
| Catalan Cream (FA) | 0.23 | 0.23 | 0.75 |
| Irish Cream (FA) | 0.83 | 0.85 | 2.75 |
| Vienna Cream (FA) | 0.53 | 0.54 | 1.75 |
| Cream Fresh (Panna Fresca) (FA) | 0.38 | 0.39 | 1.25 |
| Condensed Milk (FA) | 0.15 | 0.16 | 0.50 |
| Totals | 30.00 | 36.14 | 100.00 |
30.00ml
3.00mg strength
25/75 PG/VG
Steep: 21 days
Nic base: 100% VG
Total flavor: 9.00%
Notes
After attempting and failing too many times to count over the years to create an authentic tasting Irish Cream I looked to some legends for inspiration. I borrowed ideas from Lars Irish Cream from Scratch and HIC’s Irish Lass and combined those flavors together for what I feel is as close to a Baileys Irish Cream as I can get.
Now I’ve been making my own actual Irish Cream at home for years so I know the recipe by heart. Starting with Jamesons Irish Whiskey, sweetened condensed milk, chocolate syrup, heavy cream, vanilla and almond extract and a little bit of espresso powder, blended until smooth.
So from the Lars Irish Cream from Scratch I used the Chocolate, Cocoa, Almond, and Cream Fresh. And then from Head In Clouds recipe for Irish Lass I used Irish Cream and Vienna Cream.
The FA Chocolate and Cocoa make the chocolate syrup, the FA Almond for the almond extract, the FA Irish Cream covers both the Irish Whiskey and slight coffee notes, and finally the FA Vienna cream covers both the vanilla and heavy cream.
For my own additions I added the FA Condensed Milk for extra body, and FA Catalan Cream for its light caramel notes. With all of these creams and the fact that FA Irish Cream needs time to settle down I figure 2-3 weeks of steeping is necessary.
Now I’ve been making my own actual Irish Cream at home for years so I know the recipe by heart. Starting with Jamesons Irish Whiskey, sweetened condensed milk, chocolate syrup, heavy cream, vanilla and almond extract and a little bit of espresso powder, blended until smooth.
So from the Lars Irish Cream from Scratch I used the Chocolate, Cocoa, Almond, and Cream Fresh. And then from Head In Clouds recipe for Irish Lass I used Irish Cream and Vienna Cream.
The FA Chocolate and Cocoa make the chocolate syrup, the FA Almond for the almond extract, the FA Irish Cream covers both the Irish Whiskey and slight coffee notes, and finally the FA Vienna cream covers both the vanilla and heavy cream.
For my own additions I added the FA Condensed Milk for extra body, and FA Catalan Cream for its light caramel notes. With all of these creams and the fact that FA Irish Cream needs time to settle down I figure 2-3 weeks of steeping is necessary.
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