Looking for a visually stunning centerpiece shot for your next get together? Give this jellyfish shot a try.
What is a Jellyfish Shot?
A jellyfish shot is a combination of creme de cacao, grenadine, amaretto and Irish cream. This is a layered shot that is meant to look like a jellyfish floating around in water.
Unlike other layered visually stunning shots like The cement mixer shot or the brain hemorrhage shot, the jellyfish shot is actually quite tasty. It has a smooth and creamy taste with a little hint of chocolate cherry.
Layered shots are made by floating one liquor or liquor on another. This is possible due to different densities in liquids. Heavier liquids will sit on the bottom while lighter ones will sit on top.
For the shot you need to use light creme de cacao. There’s also dark creme de cacao, but it will not provide the same visual effect. Creme de cacao is a lightly chocolate flavored liqueur.
The amaretto and Irish cream are what provides the jellyfish look to the shop. The amaretto is a light gold color and has a nutty, cherry flavor. The Irish cream is a thick creamy color and texture and has a sweet flavor with hints of vanilla and chocolate.
Grenadine is bright red and is the heaviest liquid used in this drink. It has a sweet syrupy flavor but some people like into cherries, but it is actually made from pomegranates. It is used in this cocktail to pull the jellyfish tentacles out of the amaretto and Irish cream.
When to Make This Drink:
This fun looking shot can be served at a multitude of instances including:
- birthday parties
- celebrations
- signature shots
- after dinner drinks
How to make this drink:
Even though this only takes four ingredients, all of the layering does take a little while. You’ll need 5 to 8 minutes to get this shot together.
Equipment:
Ingredients:
- 1 oz Creme de Cacao
- .5 oz Amaretto
- .5 oz Irish cream
- a few drops of Grenadine
Instructions:
Step one
Get everything for the shot gathered together including amaretto, grenadine, Irish cream, creme de cacao, bar spoon, jigger and shot glass.
Step two
Use a jigger to measure 1 oz of creme de cacao. Then, toss it into the bottom of the shot glass.
Step three
Use a jigger to measure .5 oz of amaretto. Turn the bar spoon upside down just above the creme de cacao in the shot glass.
Slowly pour the amaretto over the back of the bar spoon so that it sits on top of the creme de cacao.
Step four
Use a jigger to measure 0.5 oz of Irish cream. Place the bar spoon upside down just above the amaretto in the shot glass.
Slowly and carefully pour the Irish cream over the back of the bar spoon so that it sits on top of the amaretto.
Step Five
Add a few drops of grenadine into the bar spoon. Then, carefully drop one drop at a time from the bar spoon into the shot glass so that the grenadine pulls strands of Irish cream down that will look like jellyfish tentacles.
Recipe
Jellyfish Shot
Equipment
- jigger
- bar spoon
- shot glass
Ingredients
- 1 oz Creme de Cacao
- .5 oz Amaretto
- .5 oz Irish Cream
- few drops Grenadine
Instructions
- Grab all the ingredients and equipment listed above.
- Take the jigger and measure 1 oz of creme de cacao. Pour that into the shot glass.
- Take the jigger and measure .5 oz of Amaretto.
- Place the bar spoon upside down in the shot glass above the creme de cacao. Slowly pour the measured amaretto over the back of the bar spoon so that it lays on top of the creme de cacao.
- Take the jigger and measure .5 oz of Irish Cream.
- Place the bar spoon upside down in the shot glass above the amaretto. Slowly pour the measured irish cream over the back of the bar spoon so that it lays on top of the amaretto.
- Take the grenadine and put a few drops into the bar spoon. Carefully sprinkle them into the glass so that it pulls the irish cream down in some areas to create the tentacles of the jelly fish.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
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