SHAMROCK SHAKE JELLO SHOTS

SHAMROCK SHAKE JELLO SHOTS

Ingredients

 3 ounces unflavored gelatin

1 cup boiling water

1/2 cup mint liqueur

1/2 cup sweetened condensed milk

1 teaspoon green gel food coloring

1/4 cup whipped cream

Green sugar and straws for garnish, if desired

Directions

  • In a large bowl, add gelatin to water and let sit for a minute, then whisk until gelatin is fully dissolved. Whisk in liqueur, sweetened condensed milk and food coloring.
  • Pour mixture into 6 shot glasses. Cover and place in fridge until firm, about 2 hours.
  • Just before serving, top shots with a dollop of whipped cream. Add sprinkles and small straws, if you please, to make them look like their namesake.
SHORTEST ST PATRICK’S DAY PARADE

SHORTEST ST PATRICK’S DAY PARADE

DID U KNOW…Not every city goes all-out in its celebratory efforts. From 1999 to 2007, the Irish village of Dripsey proudly touted that it hosted the Shortest Saint Patrick’s Day Parade in the World. The route ran for 26 yards between two pubs. Today, Hot Springs, Arkansas claims the title for brevity – its brief parade runs for 98 feet.

NOW U KNOW

 

 

 

 

 

DROWNING THE SHAMROCK

DROWNING THE SHAMROCK

DID U KNOW…The phrase, “Drowning The Shamrock” is from the custom of floating the shamrock on the top of whiskey before drinking it. The Irish believe that if you keep the custom, then you will have a prosperous year.

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VALENTINES DAY’S ORIGIN

VALENTINES DAY’S ORIGIN

The most popular theory about Valentine’s Day’s origin is that Emperor Claudius II didn’t want Roman men to marry during wartime. Bishop Valentine went against his wishes and performed secret weddings. For this, Valentine was jailed and executed. While in jail he wrote a note to the jailor’s daugter signing it “from your Valentine”.

CAPITAL EGGNOG

CAPITAL EGGNOG

How to Make It

Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°). Reduce heat to low. Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes). Whisk milk mixture into egg mixture. Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass, if desired. Top with eggnog. Sprinkle with freshly ground nutmeg.