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Blackcurrant liqueur — Kir, Kir Royale, El Diablo, desserts
130 herbs — Last Word, Bijou, complex herbal depth in cocktails
Cherry stone liqueur — Aviation, Last Word, Hemingway Daiquiri
French elderflower liqueur — Hugo spritz, gin cocktails, champagne
Coffee liqueur — espresso martini, White Russian, tiramisu, baking
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Blackcurrant liqueur — Kir, Kir Royale, El Diablo, desserts
130 herbs — Last Word, Bijou, complex herbal depth in cocktails
Cherry stone liqueur — Aviation, Last Word, Hemingway Daiquiri
French elderflower liqueur — Hugo spritz, gin cocktails, champagne
Coffee liqueur — espresso martini, White Russian, tiramisu, baking
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In a heavy 2-quart saucepan, combine the sweetened milk, all-purpose cream or light cream and instant coffee crystals. Cook and stir over medium heat until coffee crystals are dissolved. Gradually stir about half of the mixture into the beaten egg yolk until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in Irish whiskey and Hershey's syrup. Cool mixture. Divide into 3 decorative containers with tight fitting lids. Store in fridge (keeps for 2 months in fridge). Serve on the rocks, in coffee or over ice cream.