A brand of Irish cream liqueur, Bailey's Irish Cream is a classic wintertime tipples first developed by David Gluckman, Hugh Seymour-Davies, and Mac Macpherson.
It was made for Tom Jago of IDV (International Distillers and Vintners) and produced in Dublin, Ireland, in 1974.
The drink was invented in just under an hour by Gluckman and Davies, following a short discussion and an equally short trip to the supermarket.
However, the original recipe was different from what it is today and included cream, Irish whiskey, hot chocolate powder, and sugar.
Gluckman was a part of the team that created the famous Kerrygold Irish butter, and naturally Irish dairy came into the picture with the pairing of cream with whiskey.
They balanced the barely palatable concoction with sugar and hot chocolate, and it was further developed to be the closest to the modern iteration of the drink we know today.
It was a homogenized mixture of Irish cream and whiskey, married together with a mild chocolate extract.
The modern iteration of the beverage is a truly unique liqueur with nearly unmatched versatility. From drinks to cooking and baking, Bailey's Irish Cream can be used across dishes.