Jellyfish

Three layers and then grenadine dropped through the middle, which bleeds down into the amaretto and gives the thing its name.

Build

Rescaled to your 1 oz30 ml pour. Written around ⅞ oz25 ml.

Rescaled to your 1 ½ oz45 ml pour. Written around ⅞ oz25 ml.

Rescaled to your 2 oz60 ml pour. Written around ⅞ oz25 ml.

Rescaled to your 2 ½ oz75 ml pour. Written around ⅞ oz25 ml.

Shown as written. Your 3 oz90 ml pour is too far from the ⅞ oz25 ml this one is built on.

Tools

• Jigger
• Bar spoon

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Method

1. Pour the crème de cacao into the shot glass. Use the white one — the brown will not read.
2. Float the amaretto on it over the back of a bar spoon, then the Irish cream on the amaretto.
3. Drop the grenadine into the centre and leave it alone.

Variations on this

• Blue Jellyfishsambuca and blue curaçao under the cream
• Absinthe Jellyfishblue curaçao, tequila and absinthe, cream down to one drop

Mixology by Whiphttps://mixologybywhip.com/recipes/jellyfish