Showing posts with label Baileys. Show all posts
Showing posts with label Baileys. Show all posts

Sunday, November 30, 2014

Serving Spirits for the Holidays? Jack Shepard, PI Ghost, offers himself and Irish Coffee via Cleo Coyle

Something spooked our scheduled guest today, so we asked a good friend of ours to step in. Meet Jack Shepard, the hardboiled PI star of our Haunted Bookshop Mysteries

Take it away, Jack!

~ Cleo Coyle


Jack Shepard will be right over...

Jack: Hello Guys and Dolls, had enough turkey yet? Or maybe you’re just tired of sitting around the dining room table with a bunch of turkeys? 

Cleo: Hey, Jack, watch the attitude. And remember what I told you about your language. This blog is G-rated. Keep it clean.

Jack: Okey-doke, doll. I'll do my best.
If your audience is serving spirits this holiday season, I'll be right over. I've got a recipe for them, too. It's a nice warm drop for a cold winter's night . . . or afternoon...

The view from Cleo's
window in Queens, New York

Cleo: I'm listening, Jack. So what is this "warm drop" for a cold winter's night?

Jack: Irish Coffee, doll. Didn't you read the headline? Hey, wait a minute, there's coffee in it, so it's a breakfast beverage, too, right? 

Cleo: Irish Coffee for breakfast? I don't know...

Jack: My gal pal, Penelope McClure (that's "Pen" for short), you remember her, don't you? She owns Buy The Book, that quaint little shop in Quindicott, RI, that I like to haunt . . . anyway Pen calls this drink the "breakfast of champions for the film noir" set. 

Cleo: Did you actually type film noir, Jack? I can't believe it. Don't you have a problem with that term.

Jack: Don't remind me. And don't get me started on a flock of over-educated critics giving a French name to a bunch of B-movies that couldn't afford color. This 21st Century of yours is a circus with one too many clowns. Why I stick around for this silliness, you tell me.

Cleo: I will, Jack, and her name is Pen.

Jack: No comment. But I will present Pen's question for the ages: Does Film Noir Have a Drinking Problem? You decide...

* * * *

They Drink by Night

"Does Film Noir Have a Drinking Problem?"

Click the arrow in the window above
to watch the video. What's that?
You don't see a window above?
How about a door? Kidding, kidding...

You can also watch the video
on YouTube by
clicking here.

* * * * 

Baileys Irish Coffee with Irish Whiskey

Courtesy Jack Shepard, PI, and Baileys


2 ounces Baileys® Original Irish Cream

6 ounces freshly-brewed hot joe

1 ounce Irish whiskey

Whipped Cream (optional, unless you're a dame)

Jack's Directions: Combine Baileys, coffee, whiskey, top with whipped cream (if you're a dame) and enjoy.

Oh, yeah. The scribblers tell me that the Baileys people are hawking other flavors. You dolls might like 'em. Me? I'll stick to the original and Jameson, thanks.

Love, Jack

Friend or Follow Jack Shepard on Facebook
clicking here. He doesn't Tweet yet, but give him time (he has plenty of it, an eternity actually).

Cleo: Thanks for stepping in today, Jack. I appreciate it. As it happens, I kind of like those other Baileys flavors! Not all are available in the USA, but the list includes Hazelnut, Chocolate, Mint Chocolate, Coffee, Vanilla Cinnamon, Orange Truffle, Biscotti, and the newest one is Chocolate Cherry.

To learn more about Jack Shepard, PI Ghost,
and his Haunted Bookshop Mysteries, click here.

Haunted Bookshop Mysteries 

Download this free title checklist (PDF),
with mini plot summaries, 
by clicking here.

Cleo: Any parting thoughts, Jack?
Or should I say departing?

Jack: Now who's being a wiseacre?

Cleo: What is it you always tell Pen?

"I'll see you in your dreams."
~ Love, Jack

* * * 

Learn more about Jack Shepard, 
our PI ghost by clicking here. 

Tuesday, April 16, 2013

How to Make a Hazelnut Orgasm (drink!) with tips for layering shooters by Cleo Coyle

Coffee and crime, my favorite subjects, are the subjects of today’s post (well, sort of). The coffee involved is coffee liqueur. As for the crime, it involves shooters.

No guns, no bullets, no big bang...but today’s shooters do involve a crime, at least according to serious drinkers. 

You see, a shooter drink implies one should SHOOT the thing back in one giant gulp. The problem? I’m a cheap drunk. When I shoot drinks, I end up under the table. Consequently, I SIP my shooters, so don't be ashamed if you do, too.

Honestly, I grew up watching most adult members of my family sip from their shot glasses. In my father’s Italian-American household, the alcohol was usually anisette, Sambuca, or Amaretto, and the drinks enjoyed with coffee or espresso. I continue the custom in my own house, but I’ve expanded the menulately with drinks inspired by my writing in the Coffeehouse Mysteries. 

And so I give you a few of my favorite digestifs. Whether you shoot them or stir them and sip them, I sincerely hope you will… 
Drink with joy,
~ Cleo

To download the following drink recipes in a free PDF format that you can print, save, or share, click here.

Cleo Coyle,
sipper of shooters,
is author of The
Coffeehouse Mysteries
These sweet, delicious digestifs bring an elegant and relaxing end to a meal, especially with coffee or espresso. The instructions and tips below will help you pour the drink in layers for a pretty presentation. 

TIP: The reason drinks can be layered is Science 101. Certain drinks are heavier in density than others, and a bartender can float the lighter drinks on top of the heavier ones. 

My first layered drink recipe is one I created with Marc, my husband (and partner in crime writing), for our next Coffeehouse Mystery: Billionaire Blend. The drink is, of course, based on the traditional Orgasm shooter.

Hazelnut is a popular flavor in coffeehouse culture, and we’ve married it to coffee liqueur with a splash of hazelnut milk for amazing results. If you can’t find hazelnut milk, almond milk is a good substitute. 

TIP: Because nut milks are thin and light, they make
fantastic and flavorful toppings to layered shots.

TIP: For the home bartender, a measured shot glass
helps with accuracy. If you're not sure where to purchase,
click here to see one of many you can buy online.

Cleo Coyle's
Hazelnut Orgasm

(Layered Shooter)

Makes 1 serving

TIP: Use a tall shot glass to really show off your layers.

Ingredients: Coffee Liqueur (such as Kahlua); Frangelico (hazelnut liqueur); Hazelnut Milk; Whipped Cream; stick of cinnamon or Mexican canela

Method: Fill 1/3rd of your shot glass with Kahlua (1/2 ounce). 

TIP: Place a chilled spoon face down into the glass at an angle. The tip of the spoon should lightly touch the opposite side of the glass. This spoon will diffuse the pouring of the next liquid, reducing the impact and impeding mixing. 

Slowly pour the Frangelico (1/2 ounce) over the top of the chilled spoon. Wait for the Frangelico to settle. Using the same method, slowly pour the Hazelnut Milk (1/2 ounce) over the spoon and into the glass. Wait for the layers to settle, add a spot of whipped cream at the top, and serve with a stick of cinnamon or Mexican canela for the drinker’s option to stir and sip (rather than shoot).

*Variation: Almond Orgasm - replace the hazelnut milk with almond milk and the Frangelico with Amaretto.

To watch my short, little how-to video, 
click the white arrow in the image below...



As mentioned, you can serve the drink with a cinnamon stick or even a chocolate-covered cinnamon stick. 

To download an easy "how-to" recipe for
chocolate-covered cinnamon sticks, click here.

* * * * *

Orgasm Shooter (layered)

Makes 1 serving

Here is the traditional drink recipe on which we based our Hazelnut Orgasm. This shooter can be mixed up in a cocktail shaker with ice and strained into the shot glass, or poured in layers right into your glass. Marc and I prefer those pretty layers, which is why we serve the drink in a tall shot glass with a stick of cinnamon or Mexican canela on the side for stirring. Thus, this drink can be "shot" in one gulp or stirred and slowly sipped. 

Ingredients: Coffee liqueur (such as Kahlua); Amaretto; Irish cream (such as Baileys)

Method: Fill one-third of your shot glass with Kahlua (1/2 ounce). Place a chilled spoon down into the glass at an angle. The tip of the spoon should lightly touch the opposite side of the glass. Slowly pour the Amaretto (1/2 ounce) over the top of the chilled spoon, allowing it to trickle into the drink. Wait for the Amaretto to settle. Using the same method, slowly pour the Irish Cream (1/2 ounce) over the spoon and into the drink. (Top it off if you like with extra Irish cream.) Wait for the layers to settle and serve.

*Variation – Add vodka to the top, in equal measure, and you’ve got a Screaming Orgasm.

TIP: The spoon method, which we use, is only one way to slow the pour in a layered drink. To see a bartender's "thumb method," watch this video on YouTube by clicking here.

* * * *

Cleo Coyle’s
Cloudy Dream

This is another beautiful layered "sipping shooter" we created for our next Coffeehouse Mystery: Billionaire Blend

(An "M&M" shooter uses Kahlua and Amaretto, but not whipped cream or this layering method. As far as we know, our "Cloudy Dream" is a new invention.)

Ingredients: Coffee Liqueur (such as Kahlua); Whipped Cream (from an aerosol canister or pastry bag); Amaretto; Stick of cinnamon or canela

Method: Fill one-third of a tall shot glass with Kahlua (1/2 ounce). Add whipped cream to the shot glass using an aerosol canister. Do not fill to the top. You must leave some space because the next addition will float the whipped cream higher. (If using homemade whipped cream, use a pastry bag.) Slowly pour 1/2 ounce Amaretto over the top of the whipped cream. Wait for the Amaretto to settle and serve. The drinker can sip the layers of alcohol through the cream or use a stick of cinnamon or canela to stir up the ingredients before drinking.

*Variation: Cloudy Dream (Hazelnut) – substitute Frangelico for the Amaretto and you have the hazelnut version. 

Click the arrow in the window
below to see my little video
on how to pour a Cloudy Dream, and...



Drink with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here



If you missed Sunday's Guest Post here at 
Mystery Lovers' Kitchen, be sure to check it out.

Pattie Tierney turned her passion for mystery
into the business of creating wearable literary art,
To read the post and enter the contest
to win gift credit it Pattie's online jewelry store,
click here
and good luck, everyone! 

~ Cleo

Thursday, March 14, 2013

How to make a Baileys Irish Cream and Coffee Poke Cake for St. Patrick’s Day by Cleo Coyle

Baileys Irish Cream and coffee are a natural together. Who wouldn't enjoy a wee spot of Irish whiskey in their coffee, blended with real Irish cream from real Irish cows? With St. Patrick’s Day coming up this weekend, it’s no wonder I’m featuring both flavors (coffee and Irish cream) in a delicious cake recipe. My only regret is that it’s not green! 

Yes, I’m one of those classy people who enjoy making green food for St. Patrick’s Day. (If you'd like my recipe for Shamrock Green Pistachio Muffins (with ricotta)- click here for the recipe and/or you can also watch my little video from a recent St. Patrick's Day parade here in New York City).

Unfortunately, my original plans for today’s recipe (a green avocado cake) went south (literally!), which is why I’d like to give a shout-out of thanks to Lucy Burdette (aka Roberta Isleib) for stepping in on my regular post day Tuesday, thus giving me a chance to recover. Thanks again, Lucy! 

Behold: My avocado cupcake fail.
I’ll write more about my altercation with an avocado cake in a future post. Let’s just say it not only fell flat but baked up weirdly doughy. My second attempt at avocado cupcakes didn't fare much better (again, weirdly flat and doughy). So I abandoned "baking with avocado" idea (for now, anyway) in favor of a much better one! I hope you enjoy it!

~ Cleo

FYI - Last night on facebook, some readers asked about
the cup in my teaser photo. I call it my "Downton Abbey" cup.
It's not an antique. It's (happily) affordable bone china made by
The Johnson Brothers (click here for more info).

Some Fun Facts About Irish Cream

* Irish cream is made with Irish whiskey and real dairy cream. Baileys uses cream from a dairy in County Cavan.

* Irish Creams have an alcohol content between 17% and 20% by volume (Baileys is 17%)

* There are no preservatives in Baileys yet the cream doesn’t spoil because the alcohol content is enough to preserve it. Baileys has a shelf life of 30 months, and the manufacturer guarantees its taste for two years from the day it was made.

* Baileys is available in several flavors, including hazelnut (the newest), chocolate mint, crème caramel, and (of course) coffee!

Cleo Coyle's
Baileys Irish Cream
and Coffee Poke Cake

Cleo Coyle, addicted to coffee
and green food (especially
on March 17), is author of
The Coffeehouse Mysteries.
If you enjoy the flavors of Irish Cream and coffee, then I think you'll find this cake absolutely delicious. It's an impressive cake to serve, and my readers might be curious to know that I'm planning to include a version of this recipe in my upcoming Coffeehouse Mystery Billionaire Blend, in which my amateur sleuth, coffeehouse manager Clare Cosi, is not only tasked with preventing the bump-off of a billionaire, she's also hired to create the rarest and most expensive coffee blend on the planet. 

My challenge is a little different from Clare's (other than co-writing her tale with my partner in crime writing, my husband). I have to think about what cake one might eat with such a heady blend. Honestly, this one comes close...

To download a copy of this recipe in a PDF document that you can print, save, or share, click here.


For the easy sheet cake

1 package white cake mix (with or without pudding in the mix)  

4 tablespoons (½ stick) butter (softened) 
½ cup vegetable or canola oil 
1 package vanilla instant pudding 
½ cup Baileys Irish Cream 
¾ cups milk (whole or skim) 
4 egg whites 
1-1/2 teaspoons pure vanilla extract 

Step 1 - Make the Cake: Preheat oven to 350 degrees F. Do not follow cake mix box directions. Using an electric mixer cream the 4 tablespoons of softened butter into the package of white cake mix. Stop the mixer. Add the ½ cup of oil and continue creaming. Now add the rest of the ingredients (instant pudding, Baileys Irish Cream, milk, egg whites, and vanilla). Beat this mixture for at least 90 seconds, scraping down the bowl to create a smooth batter. Pour into a well-buttered and floured 13 x 9-inch pan. Batter will be thick. Use a spatula or back of a spoon to even out the batter and level off the top. Bake in a well-preheated oven for 25 to 30 minutes. Cake is done when a toothpick inserted into the center comes out free of wet batter and the top springs back after a light touch. Remove from oven and allow to cool to room temperature (about 20 minutes). 

Step 2 - Poke, Glaze and Frost the Cake: After the cake has cooled, poke it using a chopstick, wooden skewer, or similar tool. Slowly pour my warm Baileys Irish Cream and Coffee Glaze evenly over the cake (recipe below). This glaze will harden as it cools, and you don't want that, so gently rewarm it if necessary. As you pour, let the liquid seep into the holes then tilt the pan one way and the other until the cake top is evenly covered with glaze (see my photos below). Let the glaze cool and set, then finish the cake with simple whipped cream or frost it with my Baileys Irish Buttercream Icing (recipe below)

Cleo's Baileys
Irish Cream & Coffee Glaze

1 teaspoon espresso powder 
2 Tablespoons water
4 Tablespoons (½ stick) butter
½ cup white, granulated sugar
¼ cup Baileys Irish Cream
1 teaspoon pure vanilla extract

Directions - First a warning: Do not dump all of the ingredients into the saucepan. The flavor of the Irish cream and vanilla will be ruined if boiled. Instead, do the following: Put a saucepan over medium heat, add the water, espresso powder (or instant coffee granules), butter, and sugar and stir until the butter melts. Increase the heat a bit and bring the mixture to a boil, turn down to a simmer and continue cooking stirring for four or five minutes, watching for the mixture to thicken. Take the pan off the heat, stir in the Irish cream and vanilla extract. Blend well and transfer to a measuring cup with a spout to give you better control as you pour it over the cake. Follow remaining directions in my cake recipe (above).

Baileys Irish Buttercream

(Cleo's version)

Makes about
2 cups of (amazing!) Icing

2 Tablespoons Baileys Irish
1 teaspoon pure vanilla extract
1 cup butter (2 sticks), softened
   to room temperature
3 cups powdered sugar

Directions: Using an electric mixer, cream the softened butter. Stop the mixer and add the Baileys Irish cream, vanilla extract, and 1 cup of the powdered sugar. Beat the mixture until the sugar is dissolved. Scrape down the bowl, add a 2nd cup of powdered sugar, beat until dissolved. Finally add the 3rd cup of sugar and beat until smooth. If frosting is dry, add a bit more Irish Cream until you get the consistency you like. Frost the cake with joy!

St. Patrick's Day!

~ Cleo Coyle 

New York Times bestselling author of
The Coffeehouse Mysteries

Friend me on facebook here
Follow me on twitter here.
Visit my online coffeehouse here.

To view the
Coffeehouse Mystery
book trailer, click here.

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 


The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.