Butterfinger Shot
Equipment
- jigger
- Hawthorne strainer
- cocktail shaker
- shot glass
- Saucer
Ingredients
- 1 oz Kahlua
- 1 oz Butterscotch Schnapps
- 1 oz Baileys
- Crushed Butterfinger (optional garnish)
- Chocolate Syrup (optional garnish)
- Ice
Instructions
- Get all the ingredients and equipment listed above gathered together.
- Toss some ice into your cocktail shaker.
- Pick up the Kahlua. Measure out 1 oz of Kahlua with the jigger and pour into shaker.
- Pick up the butterscotch schnapps. Measure out 1 oz of butterscotch schnapps with the jigger and pour into shaker.
- Pick up the irish cream. Measure out 1 oz of irish cream with the jigger and pour into shaker.
- Put the top of the shaker on and shake well. This takes about 15 seconds.
- Grab the butterfinger and saucer. Gently crush the butterfinger while it is still in the wrapper. You can use a kitchen mallet or your hand to do this.
- Put a little chocolate syrup on one half of the saucer. Open the butterfinger and pour the crumbles on the other half of the saucer.
- Take the shot glass and roll the rim in the chocolate syrup so that the whole rim is lightly coated.
- Then, roll the shot glass rim in the crumbled butterfinger until the whole rim is lightly coated.
- Remove the shaker lid and place the strainer over top of the shaker.
- Pour the shot into the shot glass.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.