Published On: Tue, Sep 17th, 2019

Baileys Almande cocktail recipes

These delicious Baileys Almande cocktail recipes are made to impress

We have three amazing cocktail recipes – all gluten-free and vegan – to delight your tastebuds! Read all about how to put on a stunning alfresco party here, and serve up these beauties to really impress your guests.

baileys almande cocktail recipes

Baileys Almande Passionfruit & Chilli martini cocktail

  • 75ml Baileys Almande
  • 75ml Passion fruit syrup
  • 50ml Pineapple juice
  • ¼ teaspoon chilli powder
  • 1 Passionfruit, whole (for garnish)
  • 1 x Chillies, whole (for garnish)
  • Cubed ice
  1. Prep your garnish: Cut the whole passionfruit into two halves, add a small slice to the chilli pepper and slot securely to the rim of the glass.
  2. Add 75ml Baileys Almande, 75ml passion fruit, 50ml pineapple juice & pinch chilli to a shaker with lots of ice.
  3. Shake well and strain into a coupe glass.
  4. Float passionfruit half.

Top tip: if you don’t have a cocktail shaker at home, you can use a clean jam jar with a lid, or the container of your blender.

Baileys Almande Iced Coffee & Tahini Twist

  • 75ml Baileys Almande
  • 100ml Coldbrew coffee
  • 100g Muscavado sugar
  • 50g Coconut milk
  • 1/2 teaspoon Tahini paste, smooth
  • Cubed ice
  1. For the caramel: blend 50g coconut milk with 1/2 teaspoon tahini paste. Strain.
  2. Add 100g muscovado sugar to a medium pan on medium heat.
  3. Stir in coconut milk and stir for one minute.
  4. Bring to the boil, then simmer for 10 minutes and allow to cool.
  5. Add caramel to the bottom of your glass and then fill to the top with ice cubes.
  6. Fill glass halfway with coldbrew coffee. Fill remaining half with Baileys Almande.
  7. Drizzle over another spoonful of tahini caramel.

For added wow factor and to really impress your guests, drizzle melted vegan white chocolate around the rim of the glass.

Baileys Pina Almanda

  • 50ml Baileys Almande
  • 50ml Coconut milk
  • 60g Fresh pineapple chunks
  • 25ml Pineapple juice
  • 25ml Captain Morgan White Rum
  • 1 x Fresh pineapple, whole (for garnish)
  • Crushed ice
  1. Prep your garnish: cut fresh, whole pineapple into slices and then into triangles.
  2. Top the glass with one pineapple triangle and one pineapple leaf. Crushed ice ready.
  3. Add 60g pineapple chunks to the blender. Add 50ml coconut milk and 25ml of fresh pineapple juice Add 50ml Baileys Almande, 25ml Captain Morgan White Rum Blitz well and strain.
  4. Pour over crushed ice into a tall glass

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