Chocolate Cake Shots

This elaborate recipe came to me through Kirsten’s friend Erin a few years ago.

Prepare in a shot glass:

  • 1/2 shot vodka
  • 1/2 shot Frangelico hazelnut liqueur

Slice and have ready:

  • One slice of lemon per shot

Place on a small plate:

  • Two tablespoons of sugar per shot

To take the shot take one slice of lemon, dip both sides of it in the sugar. Now lick the sugar off the lemon (don’t swallow it yet), take the shot, swallow, and bite the lemon slice.

Some people taste the chocolate when they take the shot, others when they bite the lemon, but everyone tastes chocolate cake when they try this. Just make sure you keep the order straight.

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Irish Coffee

Place in a mug (preferably an Irish coffee mug):

  • 1.5 oz (1 shot) Irish whiskey
  • 1 tsp brown sugar

Get a small plate handy. You’ll need it quickly.

Steam this with the steamer on an espresso machine until it’s about as hot as coffee. About 160-180 degrees Ferenheight if you’re counting. Using a grill lighter or match immediately ignite the vapors of the whiskey, let burn for one to three seconds, and snuff by placing the small plate over the cup.

Make and add to the cup:

  • 1 shot espresso

Top with:

  • Lightly whipped cream

The whipped cream should not be whipped as much as you would for other purposes but rather be to soft peaks.

The shortcuts

We don’t all have espresso machines or want to whip our own cream for just one drink, so here are some possible shortcuts…

You could probably do the whiskey and brown sugar mixture in the microwave. You’ll still want to ignite it. That is a very important step.

Strong black coffee could be substituted for the espresso.

For the whipped cream, buy the stuff in the can and don’t shake the can before you use it. You’ll get a thicker, more liquid cream out that’s perfect for this recipe.

Thanks to Amy for reminding me of this recipe. It’s been a long time since I made it, but I think I remembered it all.

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