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I Invented Baileys (2017)

irishtimes.com

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Re: I Invented Baileys (2017)

#51

Post by Scoundreller »

s_dev wrote: post #30
w0mbat wrote: post #22

I was hoping he would describe the work needed to make it shelf—stable. After all, anyone can mix cream, sugar, whisky and chocolate powder but that concoction will soon turn sour, clot, separate, etc. Also I seem to remember hearing an earlier version of this origin story where a can of condensed milk was used in the first experiment instead of cream. Is the solution as simple as basing it on ultra pasteurized cream…

Probably some standard emulsifier is surely added. That for me would be the key bit: Wikipedia suggests "emulsifier containing refined vegetable oil".

Veg oil seems like a bad call for shelf-stability. Sure you can boil off any dissolved O2 and N2 sparge the bottle before sealing it, but that only helps you until you open the bottle.

Re: I Invented Baileys (2017)

#52

Post by YokoZar »

amelius wrote: post #10

Has anyone found a decent alcohol-free version?

I don't know how it compares exactly but there is a non-alcoholic product also known as "Irish Cream". If you want to find it (or recipes for home made versions) the best thing to do is search for "Irish Cream Coffee Creamer".

Re: I Invented Baileys (2017)

#53

Post by Scoundreller »

lifeisstillgood wrote: post #36

>>> Perrier hadn’t become fashionable then, so people were still content to do real drinking at lunch time. I am just old enough to have caught the tail end of this world (Ahhh, Harlow, thy beauteous roundabouts call out to me ...) My dad assured me liver damage was the only way to get a job in the 60s.

It wasn’t that long ago teachers in France could buy a pticher of wine with their lunch at the school cafeteria until ~2000. For a while after they could bring their own bottle. That stopped around 2005.

Re: I Invented Baileys (2017)

#55

Post by Scoundreller »

rattyc wrote: post #28

You've not lived until you've had a lager and gin & tonic and Baileys Irish cream chaser.

I’ve never really thought about it, but I guess an “Irish Car Bomb” doesn’t exist on the eastern side of the Atlantic:

https://en.m.wikipedia.org/wiki/Irish_Car_Bomb

Re: I Invented Baileys (2017)

#56

Post by dboreham »

dredmorbius wrote: post #14

The mass-market alcohol industry is almost entirely based on branding and bulk ingredents. (A considerable fraction of the so-called top-shelf market is as well.) I'd had some exposure to that through a former life, though this classic comment of Animats drilled home just how sordid the whole thing is, through Frank-Lin distillers, who buy bulk grain alcohol by the tankerful, delivered to their own private railroad s…

Don Draper at work.

Re: I Invented Baileys (2017)

#58

Post by Intermernet »

dredmorbius wrote: post #14

The mass-market alcohol industry is almost entirely based on branding and bulk ingredents. (A considerable fraction of the so-called top-shelf market is as well.) I'd had some exposure to that through a former life, though this classic comment of Animats drilled home just how sordid the whole thing is, through Frank-Lin distillers, who buy bulk grain alcohol by the tankerful, delivered to their own private railroad s…

New cocktail: "The Full Package": Take Baileys. Muddle with Salt & Heroin. Serve over Cocaine, Mint to taste.

Re: I Invented Baileys (2017)

#59

Post by ricardobeat »

dredmorbius wrote: post #14

The mass-market alcohol industry is almost entirely based on branding and bulk ingredents. (A considerable fraction of the so-called top-shelf market is as well.) I'd had some exposure to that through a former life, though this classic comment of Animats drilled home just how sordid the whole thing is, through Frank-Lin distillers, who buy bulk grain alcohol by the tankerful, delivered to their own private railroad s…

Amazing. One of their brands' websites, Black Saddle Whisky, even says "handcrafted here in the US by Master Craftsmen" [1]. I'm surprised that is legal.

http://www.frank-lin.com/pdf/Black_Saddle_sell_sheet.pdf

Re: I Invented Baileys (2017)

#60

Post by krisrm »

Scoundreller wrote: post #24
w0mbat wrote: post #22

I was hoping he would describe the work needed to make it shelf—stable. After all, anyone can mix cream, sugar, whisky and chocolate powder but that concoction will soon turn sour, clot, separate, etc. Also I seem to remember hearing an earlier version of this origin story where a can of condensed milk was used in the first experiment instead of cream. Is the solution as simple as basing it on ultra pasteurized cream…

Once you go over 16% or so alcohol, no cell will grow in it. That’s why alcohol above that is distilled: the alcohol starts inactivating the yeast. Just make sure it’s pasteurized to begin with (or good source control) and it’ll stay clean. Something acts like the surfactant to keep it from separating. Probably not mustard like in a salad dressing :).

Putting on my pedantic home brewer cap: The 16% number seems a bit low. I believe there are champagne yeasts that will ferment up to 18%, and specialized "turbo" yeasts designed for fermenting high-abv washes for distilling will go up to 20%.
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