Baileys White Russian cocktail
This ridiculously indulgent Baileys White Russian packs a real punch! The perfect drink for Christmas or St. Patrick’s Day.
Prep Time5 mins
Cook Time0 mins
- 100 ml | 1 cup minus 1 tbsp strong freshly brewed espresso
- 60 ml | 2oz | 1/4 cup vodka
- 1 tbsp caramel syrup or simple syrup (see notes)
- 80 ml | 1/3 cup Baileys
- Dulce de Leche for the glass optional
- 5 caramel cookies , crushed for the rim
Put two rocks glasses in the freezer for 5 minutes then drip Dulce De Leche on the inside of your glass.
Crush 5 caramel cookies into a fine powder and put on a small shallow plate.
Dip the glass rims in Dulce De Leche and then into the cookie powder to frost. Fill with ice.
Shake the coffee, vodka and caramel syrup in a cocktail shaker for 30 seconds. Strain into the prepared glasses.
Add the Baileys in the shaker and shake again. Strain into the glasses and enjoy immediately.
Bring 135g (2/3 cup) of sugar and 120ml (1/2 cup) of water to a simmer over medium low heat, stirring to dissolve the sugar. Take off the heat when bubbles just rising to the surface. Cool and transfer to a clean jar or bottle. Keep in the fridge to use in cocktails.
Bring 135g (2/3 cup) of sugar and 60ml (1/4 cup) of water to a simmer over medium low heat, stirring to dissolve the sugar.
Bring to a rolling boil (without stirring) until the caramel turns a golden amber colour.
Take off the heat. Stir in with 60ml (1/4 cup) warm water. You can add a pinch or salt or vanilla extract to flavour if you like. Store in the fridge as above. Caramel syrup is delicious in coffee as well as cocktails.
Calories: 231kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 57mg | Sugar: 15g | Iron: 0.4mg