Baileys/Punkins Muck

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Baileys/Punkins Muck

Postby punkin » Fri Oct 17, 2008 11:03 am

We make 'Muck' every xmas, it's a homemade Baileys i've been making for 20 years with cheap scotch.

Gets guzzled by the bottlefull at xmas and it's not hard to go through a lot with the family home.
Last edited by punkin on Wed Nov 05, 2008 10:20 am, edited 1 time in total.
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Re: Top Shelf Cream Liquers

Postby CoopsOz » Thu Oct 30, 2008 2:47 am

punkin wrote:We make 'Muck' every xmas,



Care to elaborate Punkin? I made a baileys knock off once, it contained egg.......it didn't really wet my wick to say the least.
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856
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Re: Top Shelf Cream Liquers

Postby Rudi » Thu Oct 30, 2008 2:54 am

I gave Punkins muck a go last Chrissie its the stuff went like hot cakes.
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Re: Top Shelf Cream Liquers

Postby CoopsOz » Thu Oct 30, 2008 3:17 am

I'm sure he wouldn't mind if you posted the recipe on his behalf.
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856
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Re: Top Shelf Cream Liquers

Postby Rudi » Thu Oct 30, 2008 4:08 am

Finally found the bastard




Baileys.
Whip 3 farm eggs till fluffy.
Keep beating with the mixer as you add...
Add 2 cups DWWWG (or other 40%)
1 can sweetened condensed milk,
about the same of thick cream
1 tablespoon of chocolate topping
1 teaspoon of good vannilla extract.

Shake before pouring over ice...

We only usually make it at xmas time, because it's just too good, we'd be fat as fools if we drank it all year.

Beautiful as a small heartstarter after your morning coffee over the holidays

Hope you dont mind Punkin.
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Re: Top Shelf Cream Liquers

Postby punkin » Thu Oct 30, 2008 11:02 am

No you're very welcome. The recipe was a gift to me almost thirty years ago. Afraid it'll be the one that never ground Coops cogs though.

Duuno how long it keeps as we've never had to test shelf life out :wink:
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Re: Top Shelf Cream Liquers

Postby CoopsOz » Thu Oct 30, 2008 11:59 am

I'll give it a crack again....last time I did it I used the smelly, cheap battery hen eggs. I reckon if I use some nice fresh free range ones it will be a whole lot different.
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856
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Re: Top Shelf Cream Liquers

Postby punkin » Thu Oct 30, 2008 10:44 pm

I like it straight from the bottle on an ice cube, mate, but the girls like it diluted with milk as in Baileys. I think it may be a texture thing with them (as well as hitting em like a ball-peen up the forehead). You may be a milk man.... 8)
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Re: Top Shelf Cream Liquers

Postby big worm » Sat Nov 01, 2008 11:42 am

Rudi wrote:Finally found the bastard




Baileys.
Whip 3 farm eggs till fluffy.
Keep beating with the mixer as you add...
Add 2 cups DWWWG (or other 40%)
1 can sweetened condensed milk,
about the same of thick cream
1 tablespoon of chocolate topping
1 teaspoon of good vannilla extract.

Shake before pouring over ice...

We only usually make it at xmas time, because it's just too good, we'd be fat as fools if we drank it all year.

Beautiful as a small heartstarter after your morning coffee over the holidays

Hope you dont mind Punkin.

just a few questions... whole eggs or whites? chocolate topping is??? powder or syurp? and do you keep in fridg?
thanks
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Re: Top Shelf Cream Liquers

Postby punkin » Sat Nov 01, 2008 11:53 am

Whole eggs. Whip em till they're big and frothy, but not till they curdle or get stiff.

Chocolate Topping in Aus= Chocolate Syrup. I've never tried, but i have some very fancy gourmet chocolate brandy dessert syrups here that i reckon would go a treat.

Keep in fridge.











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Re: Top Shelf Cream Liquers

Postby big worm » Mon Nov 03, 2008 12:09 pm

the muck did not make it a day :P the wife wants to try it with half and half instead of heavy cream and double the chocolate...jeez lol. the best part is making itcustom to her taste...she felt 100 proof was a bit much tho so next time 40% will be used and i'll use ujssm instead. good god i love this place.
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Re: Top Shelf Cream Liquers

Postby punkin » Mon Nov 03, 2008 12:47 pm

It takes a day or two to meld together and get the tastes combined. If she loved it fresh, she'll love it more next day or two days hence. 40% is the right mix or even 35%.
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Re: Top Shelf Cream Liquers

Postby big worm » Mon Nov 03, 2008 1:49 pm

i agree with the 40% just made a double batch with ujssm and....OMG i doubled the topping the wife is pleased very pleased...looks like atta boy sex here tonight :twisted: :twisted:
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Re: Top Shelf Cream Liquers

Postby big worm » Mon Nov 03, 2008 1:52 pm

oh yea i use eggs freah outa the chickens ass... big brown ones from the bard rocks
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Re: Top Shelf Cream Liquers

Postby rad14701 » Mon Nov 03, 2008 2:16 pm

big worm wrote:looks like atta boy sex here tonight :twisted: :twisted:

big worm wrote:oh yea i use eggs freah outa the chickens ass... big brown ones from the bard rocks

<<< :shock: Hopes big worms recollection of female anatomy is better than his recollection of chicken anatomy :shock: >>>
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Re: Top Shelf Cream Liquers

Postby big worm » Mon Nov 03, 2008 2:41 pm

rad14701 wrote:
big worm wrote:looks like atta boy sex here tonight :twisted: :twisted:

big worm wrote:oh yea i use eggs freah outa the chickens ass... big brown ones from the bard rocks

<<< :shock: Hopes big worms recollection of female anatomy is better than his recollection of chicken anatomy :shock: >>>

lmao....man this stuff is good , bout two more and the worm won't know the diff...if i wake up with feathers in my mouth i will not tell y'all i will take it to the grave
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Re: Top Shelf Cream Liquers

Postby punkin » Mon Nov 03, 2008 11:47 pm

Feathers in the mouth :mrgreen: :mrgreen: :mrgreen: :lol: :lol:



It's the 20-0-0 that comes outa the chickens ass.... :lol:
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Re: Top Shelf Cream Liquers

Postby punkin » Mon Nov 03, 2008 11:55 pm

The Muck recipe was originally written with scotch as the spirit ingredient. i've tried it with scotch, bourbon, rum and last year with ujsm and DWWG.
Never tried it with neutral, but no reason why it wouldn't work. Play around, come up with what you like, call it your own.
Last edited by punkin on Wed Nov 05, 2008 10:21 am, edited 1 time in total.
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Re: Top Shelf Cream Liquers

Postby Mud » Wed Nov 05, 2008 7:11 am

I'd like to recommend Muck for the Tried and True section. I made a 1/2 gallon of it according to the recipe Rudi posted. That was 3 days ago. It's gone already and I'm out of DWWG.


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Re: Baileys/Punkins Muck

Postby violentblue » Wed Nov 05, 2008 2:51 pm

followed the recipie and something has gone wrong
I think the cream curdled, perhaps I should have added it last.

followed the instructions with exception of using half whipping cream and half milk instead of heavy cream.
I added the milk/cream before the sweatened condensed milk.

I used the last of my all grain whiskey to make this and It'd be a shame to waste..

it tastes nice, but the "curd" has a very nasty texture.

any hints?
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Re: Baileys/Punkins Muck

Postby violentblue » Wed Nov 05, 2008 3:14 pm

after filtering it through a reusable coffee filter three times, it has turned out very nice.
as for the "curd", it seems to be butter.
looks as though i over beat the concoction.
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Re: Baileys/Punkins Muck

Postby big worm » Wed Nov 05, 2008 8:02 pm

i used a hand held mixer like the kind they sold on tv for making mayonase at home once the eggs were fluffy i added sweetend milk and heavy cream topping vanila mixed till smooth and pitched on booze mixed till looked even.
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Re: Baileys/Punkins Muck

Postby punkin » Wed Nov 05, 2008 11:50 pm

Was gunna apologise for not describing it properly, but it's there...

Add the ingredients in the order they're listed while the beater is going and you won't have a problem with curdling. :mrgreen:
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Re: Baileys/Punkins Muck

Postby violentblue » Thu Nov 06, 2008 7:36 am

was wondering if it wouldn't be better to pitch the whiskey in at the end.
next time.
with a little modification I think this would make a nice rum cream.
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Re: Baileys/Punkins Muck

Postby big worm » Thu Nov 06, 2008 9:03 am

I THINK RUM WOULD BE NICE damm caps the 100proof neutral was kinda stout and was sharp tasting, the 84proof ujssm was/is soooo good. i think this recipe can just be adjusted to what suits your own tastes. i preferd double the chocolate, me personaly "muck" is better than any off the shelf you could buy. punkin many thanks to you and the others on the board for all the help and great ideas.
p.s.
my chickens kinda look at me funny now.....i found no feathers but.......i still get creepy looks. i really need to cut back :shock:
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Re: Baileys/Punkins Muck

Postby punkin » Thu Nov 06, 2008 10:53 am

You are very welcome. I'm glad to repay a small amount of the very large debt i owe this community. 8)













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edit; fixed typo
Last edited by punkin on Fri Nov 07, 2008 10:09 am, edited 1 time in total.
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Re: Baileys/Punkins Muck

Postby violentblue » Fri Nov 07, 2008 8:11 am

this is some very nice stuff, and easy to make.
had to try it out, my mother loves baileys on ice, so I figured this'd make her christmas, and get me out of the doghouse for teaching my stepdad to distill.

Thanks Punkin
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Re: Baileys/Punkins Muck

Postby jdonly1 » Tue Dec 02, 2008 2:27 am

Going to try this later in the week with some bourbon :wink:
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Re: Baileys/Punkins Muck

Postby jdonly1 » Wed Dec 10, 2008 12:08 am

Hey punkin,this is good shit,the misses loves it and so do the friends :wink:
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Re: Baileys/Punkins Muck

Postby punkin » Wed Dec 10, 2008 11:26 am

yes.
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