Baileys Espresso Creme

Baileys Espresso Crème is a 17% ABV Irish cream liqueur from Dublin. It takes the cream-and-Irish-whiskey base of the original Baileys and adds a pronounced coffee note, so the espresso is part of the flavor from the first sip and not a faint finish. Expect roasted coffee, a touch of bitterness and a cocoa-like depth running through the creamy sweetness. It should taste less sugary than a plain vanilla-forward cream liqueur because the coffee cuts into the sweetness. The texture is the usual Irish cream one: thick, smooth and coating, with a gentle whiskey warmth behind the dairy. Because the coffee is already built in, it works well neat or over ice. Pour about 1.5 to 2 ounces over a few large cubes in a rocks glass, and the dilution loosens the body a little and brings out the roast. It can also go in a small snifter or cordial glass at cool room temperature as an after-dinner pour. Chilling it in the refrigerator before serving gives a tighter, more dessert-like feel. For a longer drink, add a splash of cold soda water or tonic over ice. The bubbles lighten the cream and make a short, café-style highball. As a cocktail ingredient, it is a natural fit for an espresso martini. Use it in place of coffee liqueur and some of the sugar, shake it hard with vodka and a fresh shot of espresso, and it gives the drink a rounder, creamier head than the standard recipe. It also suits a White Russian, where it replaces the cream and coffee liqueur together, and it can be poured over vanilla ice cream as an affogato-style dessert. In hot coffee it makes a quick spiked latte, and a measure in cold brew over ice works well on warm days. Because it already contains dairy cream, keep it out of highly acidic mixers such as citrus juice, which can curdle it. At the table, it pairs best with desserts that have a bitter or toasted edge, such as dark chocolate, tiramisu, biscotti, brownies and nut-based tarts. Once opened, keep the bottle sealed and out of direct heat or sunlight, and shake it gently before pouring.