Ingredients:

  • 0.75 oz Butterscotch Schnapps
  • 0.75 oz Irish Cream Liqueur

Instructions:

  1. Measure the schnapps. Pour 0.75 oz (22 ml) of butterscotch schnapps into your jigger.
  2. Fill the base. Pour the schnapps directly into the bottom of the shot glass. Note: No special technique needed here, just keep the sides of the glass clean.
  3. Position the spoon. Place your bar spoon just above the surface of the schnapps, with the back of the spoon facing up.
  4. Angle the glass. Tilt the glass slightly toward the spoon to create a gentle landing strip for the cream.
  5. Measure the cream. Pour 0.75 oz (22 ml) of Irish cream into your jigger.
  6. Execute the float. Slowly pour the cream over the back of the spoon. Cook 0 min until the cream rests on top.
  7. Watch the line. Observe the liquid as it settles; the cream should stay strictly in the top half.
  8. Clean the drip. If any cream ran down the outside, wipe it quickly with a damp cloth.
  9. Serve immediately. These look best right after they are poured before the molecules start to dance too much.