Jellyfish shot
For 1 serving, you’ll need:
30 ml. White Creme de Cacao 15 ml. Amaretto 15 ml. Bailey’s Irish Cream GrenadineInstructions:
First up is the white creme de cacao. Measure out 30 ml. of creme de cacao and pour it into the shot glass. Now, I measure 15 ml. of Amaretto and take a cocktail spoon, turn it upside down so the curve of the bowl is facing up. Slowly pour the Amaretto into the glass on top of the creme de cacao. Time for the Baileys Irish creme. Pour it into the glass the same way as the Amaretto: slowly, over the bowl of the spoon to keep the liquids separated. Drip a total of four drops of Grenadine, each over a different spot at the top of the glass.
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