Yes!! Let us have some jelly fish shots!
These shots are so cool looking. Everyone is intrigued by them. And once they taste them, the intrigue turns into need!
When I first saw this jelly fish shot, I thought, “What the heck in doodie is that?”
Isn’t heck in doodie a great phrase? I heard it from a fourteen year old girl who was in a show with me, back in my theater days. I adopted it on the spot and it has come in handy over the years. Use it freely. You will see how satisfying it is to utter.
Back to the shot. I asked the bartender what was in it. So he told me.
Then I watched the recipient of that cute little thing, down it so quickly that all that was left was the shining residue of Baileys Irish cream on the side of the glass. He never even looked at it, other than to make sure the rim of the shot glass got to his mouth!
Nor did this person seem to appreciate the beauty of the shot as the ingredients commingled.
Not me! I watched and admired that sweet bit of perfection just before it shot down his gullet.
Seeing it inspired me to want to make it.
And so I do.
Other shot recipes:
On to the recipe.
The Ingredients for the Let us have some Jelly Fish shots and the Mixing
I gather the white creme de cacao, Amaretto, Baileys Irish cream and that magic stuff: Grenadine.
I grab my little shot glass. I have these cool glasses, each with a different color in its base. For this jelly fish shot, I chose my pink shot glass.
First up is the white creme de cacao. I measure out 1 ounce of creme de cacao and pour it into the shot glass.
Notice how the pink color from the base bleeds into reflections in the glass and liquid?
Now, I measure 1/2 ounce of Amaretto and take my cocktail spoon, turn it upside down so the curve of the bowl is facing up. I slowly pour the Amaretto into the glass on top of the creme de cacao.
That’s even pretty by itself, isn’t it?
Time for the Baileys Irish creme. As with the Amaretto, 1/2 ounce of this lovely light colored liqueur is called for.
I pour it into the glass the same way as the Amaretto: slowly, over the bowl of the spoon to keep the liquids separated.
We are almost done.
I get out my little dropper and suction some Grenadine into it. I drip a total of four drops of Grenadine, each over a different spot at the top of the glass.
There are the tendrils! Dropping the Grenadine into the shot causes the Baileys to sink in jellyfish-like ribbons. Isn’t that so cool??!
It is just about time to pick it up, admire it and shoot that bad boy down. But first, one more photo for us to appreciate the beauty of this delish shot.
NOW it’s time to pick it up and shoot it.
And so I do.
I hope you enjoyed this recipe.
Please feel free to leave me a comment, Yum the recipe to Yummly and Pin the photo to Pinterest!
And as always, may all your dishes/drinks be delish!
- 1 ounce white creme de cacao
- 1/2 ounce Amaretto
- 1/2 ounce Baileys Irish cream
- 4 drops Grenadine
- Pour in creme de cacao
- Slowly pour Amaretto on top of the spoon to keep it layered
- Slowly pour Baileys Irish cream on the spoon into the shot glass
- Drop 4 drops of Grenadine in different spots in the drink
- Lift shot glass
- Admire the shot
- Down the shot
- Smack your lips