Bloody Brain Shooter Recipes

Steps:

• Pour schnapps into a shot glass.
• Very gently pour Irish cream liqueur over the schnapps. Wait until the Irish cream liqueur begins to clump and 'curdle' to look like a brain, just a few moments.
• Gently pour a tiny amount of grenadine 'blood' over the brain.
• Watch your guests gag over the look of one of the nastiest-looking Halloween drinks around. But they are yummy!

Steps:

• Pour into a shot glass in order listed. The Irish Crème coagulates, to give a brain-like appearance, and the Grenadine makes it look bloody.

Steps:

• Pour the Curacao into a martini or shot glass. Add Stoli and Sweet and Sour to a shaker and shake the heck out of it, until the Sweet and Sour foams white at the top, pour into glass. Carefully pour the grenadine down the side of the glass. It has so much sugar in it it will sink to the bottom, giving you tri-color layers.

Steps:

• Chill vodka for better smoothness. Add vodka and lime juice to a shaker, shake and strain into a shot glass. Using a straw, dip some Bailey's Irish Cream into the shot. Once you submerge the straw into the Bailey's put your finger on top of the straw to hold the Bailey's in the straw. Dip the straw tip into the vodka and slowly release your top finger. The Bailey's will curdle a little bit due to the lime juice and you should be able to make strands of Bailey's. Repeat the straw/Bailey's process to build a "brain" in the shot glass. Add a splash of grenadine to the concoction to add the 'blood' to the mix. Down the hatch as a shot.

Steps:

• Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.
• Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes. In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved. Whisk in lemon juice, horseradish, salt, Old Bay, and cayenne pepper until well combined.
• Pour gelatin mixture over shrimp in mold. Cover with plastic wrap, pressing down on the surface. Fit a plate into mold and weight with cans. Refrigerate until set, about 5 hours. Invert mold onto a serving platter; serve with cocktail sauce.