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Swamp Monster Shot

The Swamp Monster Shot is a vibrant and visually striking layered shot that combines the sweet, fruity flavors of blue curaçao and Midori. With its beautiful green and blue layers, this shot is not only delicious but also a perfect, fun addition to any gathering or celebration by the water.

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Lake Days Shot

Swamp Monster Shot

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Blue Curacao, blue curacao cocktails, Midori, midori cocktails
Servings: 2
Author: Paul Kushner

Ingredients

  • 2 oz blue curaçao
  • 2 oz Midori

Instructions

  • Pour the blue curaçao into the shot glass, filling it about halfway.
  • Hold a spoon upside down and place the tip just above the blue curaçao layer, resting it against the inside of the glass.
  • Slowly pour the Midori over the back of the spoon, allowing it to gently layer on top of the blue curaçao.
  • Continue pouring slowly until the shot glass is filled to the top, ensuring the layers remain distinct.
  • Serve and enjoy!

Notes

Pro Tips
  • To ensure clean layers, pour the Midori slowly and steadily over the spoon.
  • Chill both ingredients beforehand to keep the shot refreshing.
  • For a fun presentation, garnish with a small citrus wedge on the side.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Swamp Monster Shot combines the tropical, citrusy sweetness of blue curaçao with the fruity, melon flavor of Midori. The layers not only provide a stunning visual effect but also offer a refreshing and delicious flavor experience. Perfect for enjoying on a warm day by the lake!

See also  Ocean Water Cocktail
Swamp Monster Shot
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his 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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