This one has been making the rounds on various sites as Halloween approaches. Best discussion is here.  The same picture that is offered with each posting looks great. I had to try it out. The basic idea is to pipe Bailey’s Irish Cream into acidified vodka to form a coagulated brain-looking mass, then drizzle that with grenadine for a blood effect. Sounds great and seems easy enough. Picked up some Bailey’s on the way home tonight. Someone suggested that I try and come up with a virgin shot for kids. Got some whipping cream and half-and-half  for that.

The recipes floating around use Rose’s Lime juice for the acidity. The recipe uses only a small amount of Rose’s.  I tried it in rum with both 1:3 and 1:2 Rose’s to rum. Both coagulated the Bailey’s but the coagulum sank to the bottom of the glass in each case. Not terrible, but not as advertised. I have some bright red cherry syrup made a few days ago. It falls to the bottom of the glass as well and made a good show when mixed with the brain matter. The final drink (pictured) was made with some of the Apple Vodka started earlier this week. The cream and cherry syrup made a great, apple pie and ice cream tasting drink. You just have to get past the lump in the bottom.

I then tried a mix of Rose’s and Welch’s white grape juice. The mixture was actually pretty good by itself. The Bailey’s worked and it floated, I suspect due to the high sugar content of sugar in the juice and the resultant higher specific gravity. Not a drink for the kids though. Unfortunately, the cream and half and half only formed a thin layer of coagulated  solids on the top of the juice mixture. Same result when I used 1% milk and skim milk.  I’m going to try one more after mixing some egg white with the cream to see if that works. One other idea was to pipe yogurt into the juice and see if it held together. If all else fails I’ll drop a gummy eyeball into their drinks and call it at that.

This is my first time playing with Bailey’s. There must be something in it – proteinacious? – that coagulates in the acid. I remember reading that the product was a breakthrough because of it’s ability to keep the cream from separating in the bottle. Creative food chemistry I suppose.

So that all wasn’t lost, an ounce of Bailey’s was added to my evening coffee to make a good night cap.

Cherry Syrup

  • 24 oz frozen sweet cherries (2-12 oz packages of Dole)
  • 2 lbs sugar
  • juice of a lemon
  • small amount of water

Mix the cherries and sugar together in a bowl large enough to hold them. Let sit in the refrigerator overnight.  Stir occasionally. Add the lemon juice. Transfer to a pot and simmer for 15 minutes. It will boil over easily. Add a little water as needed to dissolve all the sugar. Strain out the solids and bottle. It should keep for quite some time in the fridge. Add a little vodka if you want to be safe. This made enough to fill one wine bottle and about half of a split.

I’ve tried this as a substitute for simple syrup in daiquiris and the Cynar/Gin sour. It really is quite good. The cherry flavor is present without overpowering.

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