Place 10 shot glasses in the freezer for at least 15–30 minutes before serving to ensure each shot is cold. Alternatively, fill them with ice water for 5 minutes then empty and dry.

Prep garnishes

Cut 5 limes into wedges. Pour 2 teaspoons coarse salt onto a small plate for those who prefer salt with tequila. Arrange napkins or a serving tray within reach.

Plating & serving the shots

Set the lineup

Remove shot glasses from the freezer. Arrange them in a row on the tray in the desired order: Cuervo Gold, Mi Campo, Tito's, Bacardi Silver, Crown Royal, Jameson, Jack Daniel's, Fireball, Jägermeister, Screwball. Pour each spirit into its own chilled shot glass (approximately 1.5 oz / 45 ml each), filling to the brim but leaving a small surface tension dome.

Tequila shots (Cuervo & Mi Campo)

For those taking the tequila shots, serve with a lime wedge and a pinch of salt. Optional method: lick a small area of hand, sprinkle a pinch of salt, lick the salt, take the Cuervo or Mi Campo shot, then bite the lime wedge and suck the juice to finish.

Cinnamon and sweeter shots (Fireball & Screwball)

Warn guests that Fireball is very sweet and cinnamon-forward; it’s often sipped rather than taken as a quick shot if preferred. Screwball (peanut butter whiskey) is viscous and sweet—allow a second to coat the palate.

Herbal & whiskies (Jägermeister, Crown, Jameson, Jack Daniel's, Tito's, Bacardi)

Jägermeister can be served cold and is commonly taken as a quick shot. The whiskies and vodka/rum are straightforward—sip or shoot per guest preference. Provide water to rinse palate between stronger or high-proof options.

Safety & pacing

Advise guests to pace themselves, drink water between shots, and avoid mixing shots rapidly. Have small snacks available if possible and ensure no one drives after consuming multiple shots.