Changes to Cream Liqueur Mixing Instructions
12 May 2016 11:33:23
Still Spirits have had a number of customer complaints about cream liqueurs forming a plug and thickening like yoghurt after mixing. Their testing has shown that hot water is the best option in order to create a cream liqueur with minimal to no plug formation. As a result, they have changed their cream liqueur base instructions. These will be amended from batch 1247.
55031 - Still Spirits Top Shelf Liqueur Base 400g:
Slowly add pack contents into 220ml hot water.
Mix thoroughly with a whisk or stick blender.
Add alcohol as per essence bottle and top up to 1.125l with water.
Finished liqueur will keep for 1 month at room temperature or 6 months in fridge. Please note liqueurs should be kept for only 5 days if using fresh cream.
55037 - Still Spirits Icon Cream Liqueur Base 160g:
Make as per mixing instruction on your Irish Cream Liqueur pouch using hot water.
Finished liqueur will keep for 1 month at room temperature or 6 months in fridge. Please note liqueurs should be kept for only 5 days if using fresh cream.