In an old-fashioned glass filled with ice, pour the Irish cream and tequila.
Serve and enjoy!
Silver (or blanco) tequila is a great choice for the Irish cactus. It offers just enough tequila flavor and is often a little more affordable than its aged counterparts.
Then again, there's something to be said for adding a little barrel-aging flavor to this drink. Give the Irish cactus a try with a good reposado tequila and compare the difference. You might be pleasantly surprised.
Baileys is the best-known Irish cream, but there are other brands available. This recipe is a good one to try any new-to-you bottles. Try Carolan's, Kerrygold, Molly's, O'Darby, or St. Brendan's to see how they stack up.
To reduce dilution, consider serving this (and any creamy cocktail) over large pieces of ice rather than cubes. Two-inch cubes and ice balls will melt slower so you don't have to suffer through a watered-down drink.
Serve this cocktail up in a cocktail glass for a fancier presentation. Stir it in a cocktail shaker, then strain it. Since there's no ice in the glass, you'll find it best when the glass is well-chilled.
Adding 1/2 ounce of coffee liqueur is a nice addition to this drink—it's sort of a creamy sombrero. Kahlua is a common choice in that flavor, though for the Irish cactus you might want to go with the tequila-based Patron XO Cafe.
Oddly enough, the Irish cactus is a nice mix, but another tequila-Irish cream drink is not such a hit. The Apocalypse Now shooter combines the two, but it also mixes the tequila with dry vermouth before Irish cream is layered on top. It just goes to show that sometimes the simpler drinks are best.