Saint Brendan’s Irish Cream

St Patrick’s day is coming up (also my birthday)! So I think it’s time I get on top of some Irish choices, don’t you? Many simply refer Irish cream to Bailey’s, but little do they know there are much cheaper alternatives that I find acceptable. If you have the budget to spend $25 on a bottle of the name brand, fine. If you’re like me and want to explore while saving some money, here’s Saint Brendan’s.

Like a glass of milk, there is no smell or aroma to Saint Brendan’s. So straight to the palate. I might prefer this over Bailey’s due to a composure with more distinctive elements that aren’t a prime flavor like Bailey’s caramel or mint. Caramel is a big part of the palate though, and it works great with the dairy cream that’s heavier than Bailey’s. It’s not as smooth however, but I don’t think it’s such a bad thing: The nip at the aftertaste almost works as a counterpart to the heavy cream, so you don’t feel like your throat has a layer of mucus.

So I approve and give it a B (good). I’ll make sure that some will be left for the 18th so I can put some in my coffee for a creamer. Here’s a good robust cocktail to enjoy the 17th with and keep you up for the night, Irish Coffee:
• 2 oz Irish Whiskey
• 2 oz Irish Cream
• Strong black coffee
• Sugar to taste
Layer the cream on top of the spiked coffee on the back of a spoon. To do it right you must keep the tip on the edge of the glass and top of the liquid. Don’t stir and sip it through the cream.