Liquer Quik / Prestige

[Kee]

Hello,

I just bought Prestige Irish Cream Essence/Syrup, and I have some quick questions.

The instructions say to add 6.5 fl. oz. of half/half in 750ml of vodka. An online version (Liquer Quik - same label with a different name) said to add 6 fl. oz. of unsweetened condensed milk to 18-20% ABV vodka.

• Does anyone have ideas over whether half/half or condensed milk will make a superior product?
• Will this need to be refrigerated due to the milk/cream? Will I need to worry about spoilage? Do I need to keep the ABV over a certain amount?
• I also thought about using a traditional mead as the base instead of vodka. The mead is over 13% but I don't recall the actual ABV (probably 14%). Any ideas on whether this ABV is high enough to protect the final product from spoilage with the milk/cream?

I don't plan on drinking this right away. I thought it would be nice to have on hand.


Thanks,
Kee

 

[Kee]

So... does the lack of responses mean that no one knows?

 

[osluder]

So... does the lack of responses mean that no one knows?

Likely so, Kee. ;D But I'm willing to chime in with some observations if you like ... ?

I'm not familiar with 18-20% ABV vodka (soju maybe?): most are 40% or more. You may have to dilute 50:50 with water, so water selection could then be a small factor, e.g., distilled versus spring. I think the vodka will have the most effect on the ultimate flavor though, so I would splurge and buy your top-shelf favorite. I like Tito's personally, but I'm biased as it's made right up the road in Austin.

I don't have a pint of half-and-half or a can of condensed milk handy, but I would guess they are both up there in milk fat content. I'd go fresh over canned myself and maybe play with heavy whipping cream. You could even try small batches of each and see what your preference is. I think it will need to be refrigerated whatever you use.

-- Olen

 

[Kee]

Thank you, Olen.

I thought the 20% vodka was a little funny, but I'm a light-weight so I don't really drink. I was wondering if I'd just missed something. (Funny I like to brew, huh?)

 

[epetkus]

So... does the lack of responses mean that no one knows?

I'll jump in as well as Olen, but take this for what it is, an opinion.

I have found in making differing versions of Irish Cream, that adding alcohol, like vodka, whiskey, etc. to fresh cream or half-n-half, the cream quickly separates and you have small floating nodules versus a nice smooth mixture.

I would think that using condensed milk would avoid this problem, since the milk is already heat treated.

As a suggestion, why not try a very small batch (1 cup worth) using both and see what happens? That way, you get to pick what you like best!

Eric

 

[wildaho]

...As a suggestion, why not try a very small batch (1 cup worth) using both and see what happens? That way, you get to pick what you like best!

Eric

That was my first thought with this. With the syrup, you don't have to do it all at once. Try some variations! *you can always order more....*

:cheers:
Wade

 

[Kee]

I thought the cream might still go bad. I didn't think that it would separate out. YUCK!

Thank you all!

 

[wildaho]

Go to your local bar and order a "Brains". It's basically a "Rusty Nail" (Drambuie and Scotch) with some whipping cream added. The cream looks just like a brain with all it's convolutions and crevices that just won't quite mix with the alcohol!

 

[osluder]

Honestly, while I know there are commercial versions of Irish Cream available (my wife has a bottle of O'Mara's in the 'fridge and my sister favors Bailey's), it strikes me as the kind of thing I would rather make to order rather than premixing and have sitting around. I hadn't even given any thought to the alcohol curdling the cream. Sort of assumed with the low alcohol content it wouldn't be a major factor, but then again that's why I also recommended trying small batches of different mixtures in my first post. -- Olen

 

[akueck]

I'm not a fan of the cream liqueurs, but I do know the commercial ones will curdle with time. I'm guessing they homogenize them like they do milk to slow the separation/curdling. (I heard that involves shooting the liquid through tiny holes to make the fat globules really tiny. Small things stay small for quite awhile in a refrigerator.)

I like the condensed milk idea. You can get pretty small cans of it so that might last you a night or a weekend without having to make a lot and save it. I also feel like condensed milk is sweeter and less fatty than cream, so I like it a little better for desserts. (it may not be either, but it tastes that way to me.)

 

[Kee]

I should have looked into this syrup a little more before buying it. Oh well. It's only $5. I'm excited about the others I picked up - this was the only one that called for milk/cream but the bottle didn't say anything about storage. I think I'm going to make a 750 ml bottle without the milk/cream. I can always add that when I drink if I want to.

I've been thinking I might try this syrup in a 6g batch of mead for a touch of chocolate flavor without having to wait for the chocolate to clear.

 

[osluder]

I think I'm going to make a 750 ml bottle without the milk/cream. I can always add that when I drink if I want to.

Why even mix up the syrup? I would just figure out in milliliters (or teaspoons: one teaspoon = 4.93 ml) what you need per serving and just make it all to order. You could even use a shaker for the James Bond crowd. ;D -- Olen

 

[Kee]

Why even mix up the syrup? I would just figure out in milliliters (or teaspoons: one teaspoon = 4.93 ml) what you need per serving and just make it all to order. You could even use a shaker for the James Bond crowd. ;D -- Olen

LOL. True. Sometimes we overlook the obvious, don't we?

 

[Dan McFeeley]

Coming in late on this thread -- the alcohol will likely preserve the cream but nonetheless, I'd err on the side of caution and keep it in the fridge.

I've made my own versions of Irish Cream, which always involves whisking it up with a Kitchen Aid mixer, then putting it into the fridge. I'd suggest doing the same with this batch if you're going to add the condensed milk or half/half. Otherwise, it should be ok as is.

 

[plaztikjezuz]

the 18%-20% ABV vodka is an alcohol base generally made with distiller yeast and sugar.

i have never used the prestige brand but i can say that the liquor quick brand does make some good schnapps type liquors.

if your directions call for half and half use half and half and vodka. keep it in the fridge the shelf life will be slightly longer then best by date on your half and half, unless, you can it. half and half generally last 25-30 days, the alcohol may increase that?

canned milk may last longer? but you are able to can this, my aunt used to make it and hand out at christmas, she canned it so it could get warm but still best kept cold.

use cheap vodka, just get some activated carbon and filter paper, good vodka is just generally filtered more then cheap vodka.

 

[OrganicSu]

Not sure if you're interested in making another batch, but a colleague used to make his very simply (and it was really quiet tasty):
1/3 milk, 1/3 cream, 1/3 whiskey. It's a lower ABV so needs to be kept in the fridge and has a shorter shelf life.
It did not curdle, but I don't remember which he added to which first to ensure this did not happen - sorry...

 

[osluder]

It did not curdle, but I don't remember which he added to which first to ensure this did not happen - sorry...

I would guess milk and whiskey, then cream. -- Olen