Bailey's Irish Cream (Bazza's Bonza Booze)

1 x 700mls bottle scotch whiskey
2 x 600mls cream
1 x Tbs coffee dissolved in hot water
1 x tin evaporated milk
1 x 300g nestles chocolate
2 x tins condensed milk

Melt chocolate over water bath. Whip cream, condensed milk and evaporated milk till thick. Gradually add melted chocolate. Add coffee and whiskey. Keep refrigerated.
Makes 2 litres.

Bailey's Irish Cream (Grandma's)

Recipe #1
1-2 cups scotch
1 can condensed milk
3 Tbs chocolate flavouring
300mls fresh cream
1/2 tsp coconut essence
3 eggs

Mix well Shake well. Enjoy


Recipe #2
1 tin evaporated milk
1 tin condensed milk
20 drops vanilla
1 Tbs drinking chocolate, heaped
1 1/4 cups whiskey
6 eggs

Beat all ingredients together. Keep in fridge.

Ginger Beer

Ginger Beer Plant
8-12 Sultanas
Juice 2 Lemons
1 tsp lemon pulp
1/4 tsp compressed yeast or 2-3 grains dried yeast
4 tsp sugar
2 tsp ground ginger
2 cups cold water

Combine all ingredients in glass jar. Leave 3 days until it begins to ferment, then each day for one week add 2 tsp ground ginger and4 tsp sugar to 'plant'.


Ginger beer recipe
2 cups sugar
4 cups boiling water
Juice 4 lemons
7L cold water

Mix sugar in boiling water till dissolved. Allow to cool. Add lemon juice. Strain contents of ginger beer plant through muslin or nylon sieve. Add 7L cold water and the lemon syrup. Pour into bottles with airtight seal. Allow to stand 2 weeks before using.
To keep ginger beer plant alive retain half retained residue, place in jar with 2 cups cold water and continue as before.

American Lemonade

2 cups sugar
1 cup water
rind of 2 lemons cut into thin strips
1/8 tsp salt
6 lemons, juiced

Boil sugar, water, lemon rind and salt for 5mins. Cool and add lemon juice. Strain. Store in a covered jar. Use 2 Tbs syrup as a cordial with iced or carbonated water.

For extra flavour process in food processor and don't strain