In the world there are many cream liqueurs.But "Beyliz" among them the most popular. It is considered to be a ladies' drink for a pleasant sweetness, as well as for the fact that it is surprisingly easy to drink. But, as statistics show, for men “Beyliz” is also in honor. The strength of the drink is still 17 degrees. In addition, this liqueur was adopted by confectioners and bartenders. “Beyliz”, due to its soft creaminess, harmonizes well with other products. They can be impregnated cakes for cakes, add to creams, topping to ice cream, coffee and cocktails. The drink appeared in 1974, and since then its production has been in the hands of only one company - Irish R.A. Bailey & Co. Detailed recipe liquor is kept in the strictest confidence. It is only known that it is made on the basis of whiskey with the addition of cream. By the way, about 43 percent of the milk produced in Ireland goes to the manufacture of “Baileys”. And almost half of the country's total alcohol exports account for the supply of this liquor. It is more in demand than Irish whiskey. In this article we will look at how to make liquor "Beyliz" at home. Below you will find recipes, following which you can make a drink that is almost indistinguishable from the original.
Product Requirements
Do not repeat the mistake of inept householdwinemakers who believe that any, even the cheapest vodka, will be suitable as a basis for distillates. The cream not only does not camouflage the fuzzy smell, but will make it more “convex”, tangible. If you have ethyl alcohol, then before you prepare the Beyliz liqueur at home, the base should be diluted to a strength of 40 degrees. But, of course, whiskey is best suited for this drink, preferably Irish. After all, aging in oak barrels saturates the distillate with tannins, which, although barely perceptible, are felt in the taste of “Bailez”. As for the remaining ingredients, the eggs (if they rely according to the recipe) should be very fresh. After all, we use them raw. The cream should not be very fat, otherwise the oil base will separate from the other components.
Beyliz liqueur at home: a simple recipe
If you do not like cooking and want tospend on the process of making the drink no more than half an hour, use this prescription. In the bowl of a blender or mixer, we place four yolks, the contents of a standard condensed milk can and two tablespoons of vanilla sugar. Carefully whip the mass. Add a soup spoon of instant coffee. It is better to take a powdered product. After all, large granules of coffee dissolve poorly in a cold and dense environment. Beat the mass again. Now add four hundred milliliters of cream with 10% fat. Turn on the mixer (or blender) again. At the end, we introduce half a liter of Irish whiskey, which, in the absence of, can be replaced by store vodka of very good quality. Beat again and pour into a tightly sealed glass container. Let the liquor stand in the fridge for about five days, so that all the components come together “in agreement”. The density of the drink will be weaker than that of the authentic, which must be considered when making alcoholic cocktails. Yes, and the shelf life of home "Bayliz" shorter. After all, there are no stabilizers and emulsifiers (for the better). The drink can be stored in the refrigerator for only three months.
A little complicate the recipe
Repeat all of the above steps.But before we open a can of condensed milk, we boil it. You should not zealous and cook from the concentrated milk caramel, similar in consistency to the toffee. It is enough to boil the condensed milk for just an hour. What does this give? First, the density of the drink will increase slightly. And secondly, the cream color and the taste of baked milk will be added - just what will bring the liqueur at home to the original “Beiliz”. Since this drink will be thicker, we should shake the bottle at least twice a day (in the morning and in the evening) for three days in a refrigerator to prevent the components from splitting.
Cooking tincture "Almost whiskey"
In this recipe of liqueur "Beyliz" at homeconditions we will not add vodka. Instead, we ourselves prepare the "whiskey". To make the required half liter of distillate, we will take 420 ml of 60% alcohol. But first, we will buy in the pharmacy oak bark. Soak one teaspoon with the top of this medicinal drug. After some time, drain and rinse. We begin to prepare the "whiskey" with the fact that we pour four tablespoons of sugar into a soup ladle and we will burn it before getting caramel. When the stretching threads start to solidify, we transfer the product into the bottle. Add a pinch of cinnamon, 6 grams of vanillin (not sugar!), A third of a teaspoon of ground ginger, oak bark and a large spoonful of honey. Fill it all with alcohol. Corked and left in a dark and cool place to infuse for a week. Stir the contents several times a day.
We mix almost whiskey tincture and other ingredients
From the resulting distillate can be preparedOne and a half liter of Beyliz liquor at home. Photos demonstrate the simplicity of the process. In the mixer bowl pour half a liter of fresh cream of 10 percent fat. From two domestic eggs (preferably brown rather than white) very carefully separate the yolks. Even a drop of protein can ruin the entire drink. We beat this mass. Two teaspoons of powdered coffee must be pre-dissolved in as little boiling water as possible. Cool it down. Add to the mass, along with 350 grams of condensed milk. Boil it is not necessary. What are the requirements for this product? Condensed milk should consist of concentrated milk, without starch and other modern tricks. Take a product made according to GOST, and not according to TU. We beat this mass. Then add another half liter of cream. Beat again. Pour tincture "Almost whiskey." And whip the last time. After that, add two sachets of vanilla sugar. Leave the mass for four days in the fridge. During this period, excess fat will be collected at the top and must be removed. We cover the funnel with a cotton napkin. Spill the resulting liquor in bottles and cork. This drink can be stored in the refrigerator for about five months.
Cooking "Beyliz" without using eggs
Do not forget that in all the aboverecipes shelf life of liquor is small. In addition, the drink poured into glasses leaves fatty drips on the glass - direct evidence of the non-factory origin of the distillate. Use in the recipe of raw eggs can lead to poisoning. Therefore, we suggest that you make Beyliz liqueur at home without them. To do this, take a fatty cream - 30 percent. Beat the mixer in a thick foam (but not oil) 350 milliliters of this product. To keep things going, you need to cool the cream well. Then pour the standard bag of vanilla sugar. We continue to work as a mixer. We pour in a thin stream to a jar of high quality uncooked condensed milk. Put the mixer aside. Pour half a liter of good factory vodka. Stir well. Pour into sealed glass containers. For three days you need to shake the bottle at least once a day.
"Chocolate Beyliz"
In recent years, the product rangeIrish concern R.A. Bailey & Co has expanded a bit. Chocolate, coffee and even peppermint have been added to the classic creamy “Bayliz”. Gourmets and bartenders are very actively using these new varieties of drinks. Let's make the chocolate and creamy liqueur "Beyliz" at home. In the process there is only one difficulty. We have to mix dark chocolate melted in a water bath (150 grams) with whipped cream. If the latter are strongly cooled, the hot substance will immediately harden with a brown crust. To prevent this, we change the sequence of bookmark products. Beat 350 milliliters of chilled cream with a bag of vanilla sugar. In this foam pour in a can of condensed milk, which has stood for a long time at room temperature. We continue to beat until the total mass warms up a bit. Only then can you pour melted chocolate. The last step is the addition of vodka (half a liter). Once again, beat well, pour into bottles, cork, put in the fridge for a couple of days.
Coffee "Beyliz" (liquor at home)
Brew five cups of strong espresso without sugar.Strain the liquid several times through the cloth to completely release the thick. Leave to cool. Now beat the cream with vanilla sugar, as indicated in the previous recipe. We introduce condensed milk. Wash up again. Cooled coffee bred in half a liter of vodka. We introduce this mixture into the total mass. Beat it for at least seven minutes. Spill in tight-fitting bottles. Let us brew in the refrigerator for two days. This drink can be prepared with instant coffee. Two tablespoons are immediately mixed with vodka and shaken until the grains disappear.
Chocolate mint "Beyliz". Simple recipe
On the crest of popularity, "Mojito" has become fashionable andThis brand of Irish liquor. “Beyliz” at home with fresh mint is harder to cook than other species. But the liqueur with the taste of this aromatic herb will greatly simplify the matter. First, melt 150 g of dark chocolate in a water bath. So that it does not stick to the walls of dishes, you can add a little cream. Keep the chocolate in a warm place so as not to freeze. Beat 350 milliliters of very fatty chilled cream with a bag of vanilla sugar. Pour in a can of condensed milk. Beat again. Pour melted chocolate. We are working as a mixer again. Add half a liter of vodka and 50 ml of mint liqueur. Last time, beat at high speed for at least seven minutes. Bottled, sealed them and put in the fridge for two days.
"Beyliz" with fresh mint
But no synthesized menthol introduced intoliqueur can not be compared with the fresh, sweet aroma and taste of fresh leaves. True, natural mint will have to tinker. We take a big bunch, tear off the leaves and wash them. Fill with water so that only to cover the mint, add two soup spoons of sugar and set on high heat. As soon as it boils, we reduce the flame. Cook literally 30 seconds. After that, leave for a day soak in syrup. The next day, pour half a liter of vodka. Leave for another day. Cooking chocolate liqueur "Beyliz" at home (with condensed milk, but without eggs). At the end of the process, pour the mint vodka and beat the mass for about seven minutes.
Do not be afraid to experiment
As you can see, the preparation of liquor "Beyliz" inhome environment does not require large expenditures of cash and effort. A tasty drink can be made in just half an hour. And if you have at your disposal real Irish whiskey and high-quality cream, then, in the presence of culinary imagination, you can help the R.A. concern. Bailey & Co to create new types of this beautiful liquor.
