Cream liqueurs often have the reputation that they should stay in the cupboard until Christmas, but just by looking at the lovely creamy white colour of Cool Swan you know it would be perfect for summer cocktails too.
After being given a bottle by the nice people of Coole Swan at the Spirit of Sharing Show at the Irish Embassy, which showcased Irish spirits and other alcoholic brands, I thought I would put it to the test and come up with three refreshing summer recipes. I kept ingredients to a minimum. Recipes are for one of each of the drinks.
Strawberries & Cream
One of the favourite flavours of the summer has to be strawberries and cream and not just at Wimbledon! This is more like a dessert than a cocktail and would be the perfect end to a summer lunch or barbecue.
(click on images to enlarge)
Served in a liqueur or dessert wine glass.
1/4 punnet of strawberries
1 tsp sugar
1/2 tsp of vanilla sugar
60 ml (2 fl oz) Coole Swan
1 whole strawberry
Hull the strawberries and cut into quarters. Sprinkle the sugar on top and let them sit for a little while, approx. 30 minutes. Heat the strawberries gently in a sauce pan with a couple of spoons of water, stirring them continuously, to soften them up. No longer than a few minutes, you don’t want to cook them. Let them cool down afterwards and puree the strawberries. Spoon into the glass and pour the Coole Swan onto it. Decorate with the strawberry and serve with a small spoon.
Four Past Eight
This is inspired by one of the cocktails on the Coole Swan website (The Swift), but I wanted to keep it simple with just 4 ingredients. Chocolate and mint are always a great combination in my book.
Served in a Manhattan glass
90ml (3 fl oz) of Coole Swan
60ml (2 fl oz) Creme de Menthe (peppermint liqueur)
a few dark chocolate shavings & a sprig of fresh mint
Put the Coole Swan and creme de menthe in a cocktail shaker with some ice cubes and shake for a couple of minutes. Strain into a glass and decorate with the chocolate and mint.
I love sitting outside an ice cream parlour in the summertime with a cold milkshake. This one was again inspired by not only one but two of the cocktail recipes on the Coole Swan website (Tailtu & The High King). It contains three kinds of alcohol, so it really is for adults only.
Served in a long drink glass, with a straw.
1/2 punnet or 100 g of raspberries
1 tsp sugar
60ml (2 fl oz) Coole Swan
60ml (2 fl oz) white rum
30ml (1 fl oz) Chambord (raspberry liqueur)
1/2 glass of fresh milk – I used full fat milk
1 whole raspberry
Blitz the raspberries, white rum and Chambord in a food processor with the sugar and pass through a sieve to get rid of the pips. Add Coole Swan and milk and put the whole mixture in a cocktail shaker with ice cubes and shake vigorously for a couple of minutes for maximum frothing. Pour in a glass and decorate with a raspberry. If you have vanilla ice cream in the house, you could add a scoop or two.
My willing taster-in-chief loved all three cocktails and so did I. I think my next experiment involving Coole Swan will involve baking.
Multiple award-winning Coole Swan is a premium Irish cream liqueur made from the finest single malt Irish whiskey and real white Belgian chocolate with fresh, natural dairy cream from Irish farms. It is clearly a labour of love and we both fell in love with it the first time we tasted it. Its taste is smooth, with almost nutty undertones, and it is not as cloyingly sweet as other cream liqueurs and we prefer it straight from the fridge.
Oh, and in case you are wondering where the name Coole Swan comes from, it takes its name from a WB Yeats poem. How cool(e) is that!