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Jellyfish shot on a wooden table with ingredient bottles in the background.

Jellyfish Shot

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Prep Time 5 minutes
Course Drinks
Servings 1

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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.