Chocolate Raspberry Kiss Shot | 12 Shots of Christmas
A potent, liquid version of the popular candy, this chocolate raspberry kiss shot is a short and sweet burst of flavor to kiss the lips of your true holiday love!
This is the second post in my 12 Shots of Christmas series. On the second day of Christmas, my true love gave to me: one Chocolate Raspberry Kiss shot and a shot named Peppermint Patty!
What is fun and interesting to me is that one of the most popular liqueurs involved in so many different shots is Kahlúa. Why? Because it is a delicious concoction of rum and coffee liqueur. Many people think that not only does it taste of coffee, but it tastes like chocolate too. I’m one of them!
This recipe is for one shot. To make multiple shots, you can double or triple the recipe.
We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.
Helpful tips
- If you are going to layer this shot, either use a cocktail spoon or regular iced coffee teaspoon – for the thin, tall shot glass, I have to use the iced coffee teaspoon because the cocktail spoon is too wide to fit in the glass
- Always place the spoon bowl side up in the glass, against the side
- Using a pourer controls the pour, which is critical to layering any shot. But if you do use a pourer, just know that you will have to eyeball your quantities because in that case, they’re coming straight out of the bottle, unmeasured
- I feel that each batch of Chambord is different. I know it’s not supposed to be, but sometimes I get a reddish color, sometimes a vibrant maroon and sometimes a brownish color. I first thought the color differences were because the liquor was old, but that isn’t the reason. Just know that it’s fine whether the Chambord looks reddish, brown or maroon. 🙂
How to make this layered shot
Grab a shot glass and a cocktail spoon.
Step one
Gather the ingredients: Kahlúa and Chambord.
Isn’t the small bottle of Chambord so adorable? I love these little nips!
Step two
Pour Kahlúa halfway up the shot glasses.
Step three
Place the spoon bowl side up in and against the side of the glass. Slowly pour the Chambord over the bowl of the spoon into the glass.
One of the things I most adore about layered drinks is the beauty. Look at the gradation of colors. A deep brown to a pretty reddish color.
Let’s look at the vertical view of the cocktail without one of the bottles in the background.
All that is left is to pick up the glass and shoot it!
Yum.
I hope you enjoyed this chocolate raspberry shot recipe! It is so yummy!
Other popular berry cocktails
And as always, may your dishes/drinks be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Chocolate Raspberry Shot
Ingredients
- 3/4 ounce Kahlúa
- 3/4 ounce Chambord
Instructions
- Pour Kahlúa in glass
- Use cocktail spoon and pour Chambord over bowl of the spoon
- Lift
- Shoot
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- If you are going to layer this shot, either use a cocktail spoon or regular iced coffee teaspoon – for the thin, tall shot glass, I have to use the iced coffee teaspoon because the cocktail spoon is too wide to fit in the glass
- Always place the spoon bowl side up in the glass, against the side
- Using a pourer controls the pour, which is critical to layering any shot. But if you do use a pourer, just know that you will have to eyeball your quantities because in that case, they’re coming straight out of the bottle, unmeasured
- I feel that each batch of Chambord is different. I know it’s not supposed to be, but sometimes I get a reddish color, sometimes a vibrant maroon color and sometimes a brownish color. I first thought the color difference was because it was old, but that isn’t the reason. Just know that it’s fine whether the Chambord reddish, brown or maroon. 🙂
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
You are my kind of mixologist! Can’t wait to make this and I have both ingredients. 🙂
Hehe. Thanks Ginny! It’s one of my favorites!
I love Kahlua but have never tasted Chambord. Obviously I need to try it with Kaluha! Love this series of shot recipes!
Thanks Jacqueline! Chambord has a deep black raspberry taste. 🙂
I think this will make an appearance at the family holiday party!
Yay! Wait til you taste it. Yum. Thanks Kelli!
I am loving this series of shot recipes. So many delicious ideas for Holidays. This is another delicious addition.
Thank you Deepika! I appreciate it!
Twelve shots of Christmas! I wish I was your neighbor! This sounds amazing and I will definitely be making it!
Thanks Pam! 🙂
Wow wow wow!!! Just fantastic. Love all the things shared here. Thanks.
Thank you Amelia!