Shot-cocktails: history, composition, recipe

In the work of the bartender, there are traditionally secrets and subtleties that turn the simple spilling of alcohol into a creative process. To similar 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."

Brief characteristics

In the classical version - drinks of small volume (up to 60 ml), containing several layers. As a rule, shots-cocktails are quite strong. Sometimes for greater 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 author's recipes of great bartenders.

Composition

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 shta - 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 lightest 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.

A bit of history

It is believed that the development of "cocktail" craftsmanship was influenced by 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.

How to cook?

In principle, it is not difficult to make layered shots-cocktails, 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 a special dish - jigers, 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.

Cocktails-shots: recipes

• B-52

It is made from three liqueurs superimposed on each other by layers.
Ingredients: Kalua - 20 ml, Cointreau - 20 ml, Bayliss - 20 ml.
First poured coffee Kaloua, then with a spoon - 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 bomber, which was used to drop bombs during the war in Vietnam.

• Green Mexican

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 liquor, 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.

• Amigo

We put it neatly with layers: coffee liqueur - 20 ml, cream - 10 ml, tequila - 20 ml. We drink without a tube.