In the bartender's work, there are secrets andSubtlety, transforming the simple spilling of alcohol into the creative process. To such nuances concern also alcoholic shots-cocktails. The term was given the name of the English word "short". Effective, quickly reaching the goal - so you can in a few words describe shots-cocktails "one sip."
In the classical version - a small drinkvolume (up to 60 ml) containing several layers. As a rule, shots-cocktails are quite strong. Sometimes for a more effective effect, they are ignited from above (if the top layer is strong alcohol). Despite their small size, they are traditionally considered works of "bar" culture. Many shots-cocktails are the author's recipes of great bartenders.
Almost always in their composition are sweet liqueurs.They significantly soften the taste, but also have a good density, which makes it possible to beautifully spread the layers. After all, beauty for a shot is one of the undeniable demands. Another difference is the multilayeredness. In many similar cocktails, a syrup (for example, Grenadine) is added, which is the heaviest ingredient, which usually falls to the bottom. The most light component is often whipped cream. Still, of course, the composition of the shots includes strong alcohol: rum, vodka, tequila, whiskey, absinthe. And also - all kinds of juices.
It is believed that the development of "cocktail"skill influenced the Dry Law in the US when in bars to hide alcohol of poor quality, it was mixed with additives, thereby deceiving the taste buds. After brewing a delicious drink from underground whiskey or rum - a whole art! Now this is not necessary. But shot-cocktails are still popular in almost all corners of the Earth. After all, this is a good, effective addition to any party.
In principle, do layered shots-cocktails do notdifficult, you just need to master some of the basics of art, and there, as they say, will go by itself. Prepare them usually in small special glasses with a handle capacity of up to 60 ml. But you can use a similar volume of a glass for tequila. The main thing here is a small capacity: "for one drink." It is recommended that the components for the cocktail be pre-poured into special dishes - jigs, or put on dispensers (since the capacity of the portion being poured is not very high). You can also use a special "bar" spoon for making layers of this small-volume drink.
It is made from three liqueurs superimposed on each other by layers.
Ingredients: Kalua - 20 ml, Cointreau - 20 ml, Beiliss - 20 ml.
First pour the coffee Kaloua, then with the help ofspoons - Baileys, the third layer - Kuantaro. All of 20 ml. Shot ignited and drink through a straw - from the bottom up. Without a tube is not recommended - it is fraught with a burn of the esophagus.
It is known that this cocktail is named after the B-52 airplane-bomber, which was used to drop bomb-lighters during the war in Vietnam.
Ingredients: green banana liqueur Pisan Ambon - 25 ml, lime or lemon juice - 10 ml, tequila - 25 ml.
In a shot (a special glass) we pour first liqueur, then with the help of a spoon - juice, on top accurately - tequila. This cocktail is not ignited and drunk in one gulp, without a tube.
We lay neatly with layers: coffee liqueur - 20 ml, cream - 10 ml, tequila - 20 ml. We drink without a pipe.
