Island Mudslide Recipes

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ISLAND MUDSLIDE



Island Mudslide image

This drink is perfect for someone with a sweet tooth, but be careful, 2 and you are on the ground. Try different types of ice cream. And if you don't like Amaretto, substitute it with butterscotch schnapps. Um Um Good !!!!

Provided by Dan2cute

Categories     Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1 ounce Baileys Irish Cream
1 ounce vodka
1 ounce Kahlua
1/2 ounce Amaretto
1/2 cup ice cream
ice

Steps:

  • Mix all in a blender.

Nutrition Facts : Calories 100.9, Fat 3.2, SaturatedFat 2, Cholesterol 12.4, Sodium 22.2, Carbohydrate 8.2, Fiber 0.1, Sugar 7.7, Protein 0.8

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Top Asked Questions

How do you make a mudslide drink?
Classic Mudslide: Place vodka, coffee liqueur, Irish cream and heavy cream in a cocktail shaker. Shake until cold, then strain into a cocktail glass. Garnish with shaved chocolate. Frozen Mudslide: Place vodka, coffee liqueur, Irish cream, vanilla ice cream, and ice in a blender. Blend until smooth and pour into a glass.
What is a mudslide?
The Mudslide was born in the 1970s at Wreck Bar in Rum Point Club on Grand Cayman Island. Yes, it seems more like an après-ski cocktail than something you’d sip on a sandy beach. But it was invented when a customer wanted a White Russian and the bar tweaked the recipe to feature Irish cream.
Does mudslide make you tipsy?
Legend has it that the mudslide was created at the Wreck Bar in the Cayman Islands. The recipe is simple: one part coffee liqueur, one part vodka, and one part Irish cream. There is no virgin mudslide; take away the booze and the only thing you’re left with is ice. So, yes, it’s a stiff drink that will make you tipsy or, in my case, fall asleep.
How to make a Bailey’s Irish Cream mudslide?
Drizzle chocolate syrup inside of the glass and add a few ice cubes to the glass. Combine Bailey’s Irish Cream, Kahlua, vodka, milk, and ice in a cocktail shaker. Shake vigorously a few times. Pour Mudslide mixture into the glass, through the strainer on the shaker.

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