Warninks Creme Egg Shooter Recipes

Steps:

• Make the chocolate syrup: Bring the sugar and 1 1/2 cups water to a boil in a medium pot. Add the cocoa powder, vanilla and salt and whisk until well combined. Let cool completely.
• For each drink, pour about 1 1/2 teaspoons of the chocolate syrup into a chilled shot glass and freeze until slightly firm, 5 to 10 minutes. Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer. Stir before drinking. (Refrigerate any leftover chocolate syrup for up to 6 months.)

Steps:

• Layer in glass by carefully pouring ingredients in the above order.

Steps:

• Fill a rocks glass with ice.
• Pour all ingredients in glass.
• Serve with a straw.

Steps:

• Put crème de cacao in shot glass.
• Hold a regular teaspoon (not a measuring spoon) upside down over liqueur (spoon should be at a diagonal, with only the tip touching the liqueur), then gently pour cherry juice over curved part of spoon to float it on top of crème de cacao.
• Using a clean, dry teaspoon, gently pour cream into glass in same manner, creating a third layer.
• Shave some chocolate over cream using a vegetable peeler.

Steps:

• Pour grenadine into a shot glass.
• Slowly pour in blue Curacao to create a blue layer.
• Then slowly add vodka to create clear top layer.
• Serve.