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Brain Hemorrhage Shot

The Brain Hemorrhage Shot is a spooky and fun cocktail that’s perfect for Halloween parties.

Brain Hemorrhage Shot

This shot is made to look like a blood clot in a brain hemorrhage and is sure to impress your guests.

In this article, we’ll provide a brief history of the Brain Hemorrhage Shot, list the ingredients needed to make it, and give step-by-step instructions on how to make it.

History of the Brain Hemorrhage Shot

The Brain Hemorrhage Shot is a relatively new cocktail that’s gained popularity in recent years.

The shot is typically served in a shot glass and is made to look like a blood clot in a brain hemorrhage.

The shot is often served at Halloween parties and other spooky events.

How to Make The Brain Hemorrhage Shot

Brain Hemorrhage Shot

Brain Hemorrhage Shot

Yield: 1
Prep Time: 3 minutes
Total Time: 3 minutes


  • 1oz Peach Schnapps
  • 2 Drops Grenadine
  • 1oz Irish Cream


  1. Chill the peach schnapps in the refrigerator or freezer.
  2. Once the schnapps is chilled, pour it into a shot glass.
  3. Using a spoon, slowly pour the grenadine on top of the schnapps. The grenadine will sink to the bottom of the glass and form a red layer.
  4. Next, pour the Baileys Irish Cream over the back of a spoon into the shot glass. The Irish cream will form a white layer on top of the blue curacao, giving the shot its "brain" appearance.
  5. Serve the shot immediately and enjoy!

Did you make this recipe?

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Final Thoughts

The Brain Hemorrhage Shot is a fun and spooky cocktail that’s perfect for Halloween parties and other festive events.

While the shot may look intimidating, it’s actually quite easy to make and only requires a few ingredients.

So the next time you’re hosting a Halloween party, be sure to serve up some Brain Hemorrhage Shots for your guests!

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Written by Paul Kushner

I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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