Shot recipes
View all recipesA shot is drunk in one go, and that changes everything: there is no time for the flavours to sort themselves out on the palate, so they have to arrive already assembled. That is why the good ones are short on ingredients and long on cold — two or three things you understand instantly, served almost frozen.
Temperature does more work here than the recipe does. A lukewarm shot tastes of alcohol and little else; the same one, properly cold, turns round and smooth. Chill the spirit in the freezer and the glass with it, and measure: quick to drink does not mean it does not matter how much goes in.
4 recipes
B-52
Three liqueurs that refuse to mix if you pour them carefully, in bands of brown, cream and amber. It is the shot that impresses whoever watches you make it, and the only trick is density.
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Green Tea Shot
Irish whiskey, peach schnapps and lemon, shaken and finished with a splash of lemon-lime soda. There is no tea in it: the name comes from the colour, a pale green rather like green tea.
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Lemon Drop
A short drink that tastes like lemonade with a backbone. The sugared rim is not decoration: you taste it before the liquid and it braces your mouth for the acidity coming behind it.
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Sangrita
Orange, lime and pomegranate juice with chilli, served in a shot glass next to the tequila, never in it. It is the sangrita of the shores of Lake Chapala, in Jalisco, which began at a restaurant table as a partner for tequila and is the root of everything sold under that name today.
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