Message 14831 of 39188 in General Discussion

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My friend and I got into a debate today about ingredients that would make milk 
curdle.  It started when she had the crazy idea to make a Fireball whisky 
milkshake, and I told her not to.  Now, if for a shot of bloody brain, 
schnaaps makes baileys curdle, then wouldn't any alcohol make any milk curdle? 
 And what about cream liquers like Baileys?  why don't those make things 
curdle?  And how to they get the alcohol in the cream without it curdling?  
This question is gnawing at my brain, so if someone knows the answer, or knows 
someone who might, PLEASE respond!  Thanks so much :)
Leila