Try these perfect Irish cream liqueur after-dinner delights this Christmas

Irish cream liqueur is having a moment, with sales increasing by 10% in Ireland since 2015, according to Drinks Ireland. Sales are expected to rise even more over the festive period. So if you have a bottle chilling in the fridge, why not rustle up a one-of-a-kind dessert that will make the whole family – minus the kids – smile this Christmas? Here are three delicious recipes to try. 

Irish cream liqueur is a mix of Irish whiskey and Irish cream, and has GI status that ensures in order for a product to be labelled ‘Irish Cream Liqueur’ it must be produced on the island of Ireland.

First launched in 1975, the drink has come a long way from its humble beginnings. The introduction of new flavours and ways to enjoy the Irish-made drink has seen its popularity soar in recent years.

From chocolate truffles to cheesecake, to a strawberries and cream-flavoured liqueur, to an Irish coffee with cream, this versatile distinctly Irish product is perfect for party season, serving as the ideal winter warmer.

Here are three of our favourite Irish cream liqueur recipes for after-dinner delights to get us in the festive mood.

MINI MINCE PIES WITH BAILEYS ORIGINAL IRISH CREAM

Makes 24
Preparation 30 mins plus freezing
Cook 25 mins

INGREDIENTS:
375g all-butter shortcrust pastry
1 egg, beaten
demerara sugar, for sprinkling
icing sugar, to serve

FOR THE FILLING:
200g mincemeat
zest 1 clementine
2 tbsp pecans, chopped

METHOD:
Heat oven to 200C/180C fan/gas 6. Cut off a third of the pastry and set aside. Roll out the rest on a floured surface to the thickness of a pound coin. Using a 6cm pastry ring, cut out 12 circles and press into a mini muffin tin. Place in the freezer while you roll out the smaller piece of pastry. Use a 3cm star cutter to make 24 stars from this second piece, then put on a plate and freeze while you make the filling.Mix all the filling ingredients together then spoon equal amounts into each hole in the chilled mini muffin tin. Top each one with a pastry star, then brush it with the beaten egg. Sprinkle with the sugar and bake for 20-25 mins or until golden. Remove and cool slightly in the tin, then remove and serve, dusted with icing sugar.

FIVE FARMS WINTER COCKTAIL

Preparation time 1 min

INGREDIENTS:
3.0 oz Five Farms Irish Cream Liqueur
0.5 oz Créme de Menthe
0.5 oz Sambuca

METHOD:
In a shaker, add ice, Five Farms, Creme de Menthe, and Sambuca. Shake until chilled and serve in a lowball glass. Garnish with a mint leaf.

MOLLY’S IRISH CREAM LIQUEUR CHOCOLATINI

Prep time 1 minute

INGREDIENTS:
2 oz Molly’s Irish Cream
1/4 oz vodka
1/4 oz chocolate syrup

METHOD:
Add the Molly’s Irish Cream, vodka and chocolate syrup into a glass / cocktail shaker, leave it there to marinate for 30 seconds. Use the chocolate syrup to garnish your martini glass. Shake up your cocktail mixture, and pour gently into your glass. You have the perfect winter warmer cocktail in just 1 minute.

CREMÓR CHOCOLATE GINGERBREAD MARTINI

INGREDIENTS:
30ml Crème de Cacao
30ml Chocolate or Brownie Syrup
30ml Brandy
50ml Cremór Gingerbread

METHOD:
Mix the Crème de Cacao, Chocolate Syrup and Brandy in a cocktail shaker with plenty of ice. Shake well and strain into a martini glass. Float a layer of Cremór Gingerbread over the top.

FEENEY’S IRISH CREAM NEW FASHIONED 

INGREDIENTS:
40ml Feeney’s Irish Cream
10ml Cointreau
2 Maraschino cherries
Orange peel
2 dashes of Angostura Bitters

METHOD:
Muddle the ingredients into a rocks glass and add cubed ice. Garnish with a maraschino cherry and orange peel on a stick.