Brandy or Rum?
Hi all. I have a recipe for Irish cream that calls for Irish whiskey. Well, I substituted brandy for the whiskey and it turned out very well. Got a lot of compliments on it. Nowl, I have some 1/2 & 1/2 left over but I'm out of brandy. I'm wondering what you think about using rum instead. I don't want to spoil it because as I said it was a really big hit, but I don't want to waste the half and half. Guess I really have nothing else to use it on.
I also have some 1/2 and 1/2 that, sorry to say, is outdated by about 5 days. Was also wondering if you think it would be okay to go ahead and use it being alcohol is in the recipe. Will it keep the milk from going bad? Thanks a lot for your help. I just started making these recipes and I don't want to mess them up. BT