We can't speak for everyone, but even the thought of brighter weather makes us thirsty.
Every year around the spring/summer time, we have new and exciting launches from some of our favourite brands to look forward to. It's essentially the time for all the sun-soaked releases to start making an appearance.
Baileys fans, this one's for you and if you’re ready for a taste of summer it's a no-brainer.
New to the Irish Cream drinks brand is the limited-edition Eton Mess Irish Cream Liqueur. It's available from online premium drinks retailer The Bottle Club for just £19.99.
Presented in a beautifully designed pink bottle (perfect summer vibes) and reflecting the decadent swirls of Britain’s favourite British summertime dessert, Baileys Eton Mess is a deliciously indulgent liqueur.
It blends signature summer flavours like meringue and berry flavours with irresistible Irish cream.
We'd suggest enjoying at any warm weather gathering either over ice, as part of an Eton Mess dessert, how delicious does that sound?
Or you can opt to make a lasting impression by serving up Eton Mess Martini cocktails, simply combine with vodka and some milk, topped off with a swirl of cream.
Rishi Lakhani, Managing Director at The Bottle Club said: “Now that spring is officially upon us, and we’ve had a glimpse of the warm summer weather to come, Baileys has once again provided us with the perfect limited edition to toast the new season.
Eton Mess is a classic summer desert and now its beautiful flavour can be enjoyed with a classic Baileys Irish Cream Liqueur twist, ice cold over ice."
Why not whip up the Ultimate Eton Mess with Baileys newest limited edition as your secret ingredient? We've popped the recipe below.
Ultimate Eton Mess
For the pink meringues:
- 3 x large egg whites
- 175g caster sugar
- 1 tbsp freeze-dried raspberries (crushed)
- Pink food colouring
For the strawberry sauce:
- 225g strawberries (hulled and roughly chopped)
- 150g fresh raspberries
- 75g caster sugar
For the mess:
- 500g strawberries, raspberries and blueberries
- 600ml double cream
- 200ml Baileys Eton Mess
- Freeze-dried raspberries (crushed)
- Fresh mint (finely shredded)
Method
- Preheat your oven to 12°C, fan 100°C, gas ½. Line a baking sheet with baking paper. In a large mixing bowl, whisk the egg whites until they form stiff peaks. Gradually add the sugar, a spoonful at a time, whisking well after each addition, until you have a stiff and glossy meringue.
- Remove a third of the meringue into another bowl and mix through the freeze-dried raspberries and enough pink colouring until pink. Then fold this into the white meringue until just marbled. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 2 hours until the meringues are completely hard. Leave to go cold.
- For the strawberry sauce whizz the strawberries and raspberries with a hand blender until pureed. Pour into a pan with the caster sugar and bubble for 2-3 minutes until slightly reduced and syrupy. Leave to go cold. Slice or halve the juicy strawberries, depending on size. Break the meringues into chunky pieces.
- For each serving pour 25ml Baileys Eton Mess into 4 glasses. Then layer it up with whipped cream, berries, meringue, and strawberry puree. Now drizzle another 25ml Bailey Eton Mess.
