Peanut Butter and Jelly Shot

This peanut butter and jelly shot recipe is fun, pretty and delicious! The three ingredients meld together into a super layered shot that tastes like the iconic sandwich.

This is a fun layered shot that, although it tastes scrumptious, doesn’t taste exactly how it is named. Few alcohol shots do. But I salute the people who invent and name these delicious treats. They do their best to get as close as they can to describing how the shot tastes. If you want a layered shot that tastes really close to what it is named for, check out the chocolate covered cherry shot or the jelly bean shot.

What makes this peanut butter and jelly shot so yummy is the combination of Chambord, Frangelico and Baileys. The Chambord mimics the jelly, while the Frangelico and the Baileys together mimic the peanut butter.

Once again, I have chosen to layer a shot that most bartenders mix in a cocktail shaker and then pour into a shot glass. You can practice your layering skills too, or you can place the ingredients in a cocktail shaker filled with ice and shake. But if you are like me, you will think the layered shot is more spectacular than the muddied, shaken shot.

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Helpful tips

• How to layer a shot: Use either a cocktail spoon or a regular iced coffee teaspoon. I prefer to use the cocktail spoon but 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 upside down with the bowl-side facing up in and against the side of the glass. You will then slowly pour the liquid over the bowl and into the glass.
• Invest in a few pourers. This will help you with your layering. I got a set of six for $6.99.
• Using a pourer helps to control the pour, which is critical to layering any shot. But if you do use a pourer, you will have to eyeball your quantities because they’re coming straight out of the bottle, unmeasured.
• When layering shots, you place the heaviest liquor on the bottom and work your way up in weight.
• I like to use different shapes of shot glasses not only because it’s fun to see how each shape accepts layering, but layered shots look pretty in the different shapes.
• You can substitute RumChata for the Baileys and any hazelnut liqueur for Frangelico.

This recipe is for one shot. Multiply the ingredients by how many people you are serving.

How to make a peanut butter and jelly shot

Pre-step

Take out your cocktail spoon, your pourers and your shot glasses.

Step one

Gather the ingredients – Baileys Irish cream, Chambord and Frangelico.

Step two

Measure .50 ounce of Chambord and pour it into the shot glass.

Step three

Put a pourer in the Frangelico bottle. Place cocktail spoon with the bowl side up in and against the side of the glass. Slowly pour the Frangelico over the bowl of the spoon and into the glass.

You will see a slight layer.

Step four

Put another pourer into the Baileys Irish cream bottle. Place the cocktail spoon bowl side up in and against the side of the glass and slowly pour the Baileys over the bowl and into the glass.

Let’s see it without the bottle in the photo.

And the vertical view.

Yum.

I hope you enjoyed this peanut butter and jelly shot. It’s pretty yummy.

And as always, may all your dishes/drinks be delish.

If you’ve tried this Peanut Butter and Jelly shot recipe, I’d love the know 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!

Peanut Butter and Jelly Shot

This p b j shot is both delicious and fun to look at. It is reminiscent of the delicious and popular sandwich.

5 from 4 votes

Print Pin Rate

Course: Cocktail

Cuisine: American

Keyword: baileys shot, chambord shot, frangelico shot, p b j shot, peanut butter and jelly shot

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1 shot

Calories: 134kcal

Author: Elaine Benoit

Equipment

• cocktail spoon
• pourer
• shot glass

Ingredients

• .50 ounce Chambord
• .50 ounce Frangelico (or other hazelnut liqueur)
• .50 ounce Baileys Irish cream (or other Irish cream)

Instructions

• Pour Chambord in the shot glass
• Put a pourer in the Frangelico bottle. Place cocktail spoon bowl side up in and against the side of the glass and slowly pour the Frangelico over the bowl and into the glass
• Put another pourer in the Baileys Irish cream bottle. Again, place the cocktail spoon bowl side up in and against the side of the glass and slowly pour the Baileys over the bowl and into the glass
• Shoot the shot
• Smile
• Enjoy

Notes

Helpful Tips

• How to layer a shot: Use either a cocktail spoon or a regular iced coffee teaspoon. I prefer to use the cocktail spoon but 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 upside down with the bowl-side facing up in and against the side of the glass. You will then slowly pour the liquid over the bowl and into the glass.
• Invest in a few pourers. This will help you with your layering. I got a set of six for $6.99.
• Using a pourer helps to control the pour, which is critical to layering any shot. But if you do use a pourer, you will have to eyeball your quantities because they’re coming straight out of the bottle, unmeasured.
• You won’t be able to use a pourer with the half & half so pour a little in a glass measuring cup with a spout and when you pour it into the girl scout cookie shot, make sure you do it slowly.
• When layering shots, you place the heaviest liquor on the bottom and work your way up in weight.
• I like to use different shapes of shot glasses not only because it’s fun to see how each shape accepts layering, but layered shots look pretty in the different shapes.
• You can substitute RumChata for the Baileys and any hazelnut liqueur for Frangelico.

Nutrition

Serving: 1Cocktail | Calories: 134kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Sugar: 12g