1 part Blue Curacao
1 part Banana liqueur
1 part Cranberry juice
place ingredients into shaker with ice. shake and strain into shot glass
1/2 oz Galliano
1/2 oz Absolut Citron
Lemon wedge
Sugar
Bacardi 151 proof rum
Mix Galliano and Absolut Citron in a shot glass, lay lemon wedge sprinkled with sugar over glass and pour a rum over wedge and glass. light rum with a lighter and let burn for a second. Do shot quickly and suck on lemon. If it is done correctly, this will taste like a shot of sweet lemonade.
1 shot Midori melon liqueur
1/2 shot Rumple Minze
1/2 shot Goldschlager
Layer 1 shot 151 proof rum (Bacardi)
Pour each ingredient into a shot glass and layer 151 proof rum on top.
1/4 oz Chambord(R) raspberry liqueur
1/4 oz DeKuyper(R) Peachtree schnapps
1/2 oz 7-Up(R) soda
Add raspberry liqueur to shot glass, then add peach schnapps and fill with 7-up. Place a folded napkin over the shot glass, raise it up and slam it back onto the bar or table. Drink quickly.
1/2 oz DeKuyper(R) Buttershots liqueur
1/2 oz Bailey's(R) Irish cream
1/2 oz Goldschlager(R) cinnamon schnapps
Pour the Buttershots and Bailey's into a double-shot glass. Float Goldschlager on top, and serve.
1/2 shot Eggnog
1/2 shot Peppermint schnapps
stir it up and shoot it down. HO! HO! HO! Tastes like christmas with a pine tree twist.
1/3 oz UV(R) blue raspberry vodka
1/3 oz Bacardi(R) Superior rum
1/6 oz Sprite(R) soda
1/6 oz Malibu(R) coconut rum
Build ingredients in order in a shot glass, and shoot.
1/3 oz Gold tequila (Cuervo)
1/3 oz Grenadine (Rose's)
1/3 oz 7-Up
Build the three ingredients in a shot glass in the order listed. Fold a paper bar napkin and place firmly over the top. Slam the shot glass on the table, bar, etc. Make sure the drink fizzes. Turn the drink up and 'Slam It Into Your Head' before the fizzing subsides or try to be the first to re-slam the empty shot glass to the bar in a 'Group Head Slam'.
1 cupchilled vodka
1/2 cupchilled gin
1/2 cupboiling water
3 oz cherry jell-o
Mix the cherry jell-o with boiling water; add vodka and gin. Pour into paper shot cups and refrigerate for 3 hours before serving.