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Ingredients
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Liqueurs
Garnish / service
Equipment
Method
Prepare shot glass
Layering the liqueurs
First layer — coffee liqueur
Measure and pour 1 teaspoon (≈5 ml) Kahlúa into the bottom of the shot glass. Pour gently to avoid splashing so the base is level.
Second layer — Irish cream
Using a bar spoon held upside down (back of the spoon very close to the surface of the Kahlúa) or a teaspoon, slowly pour 1 teaspoon (≈5 ml) Baileys Irish Cream so it floats on top of the coffee liqueur. Pouring slowly and close to the surface helps the cream sit as a distinct second layer.
Third layer — orange liqueur
Again using the back of the spoon technique, gently pour 1 teaspoon (≈5 ml) Grand Marnier (or Cointreau) so it floats on top of the Irish cream, forming a three-layered shot: coffee liqueur (bottom), Irish cream (middle), orange liqueur (top).
Final touches & service
Optionally garnish with a small orange twist rested on the rim or drop one or two whole coffee beans on the top layer for aroma. Serve immediately.
If offering alongside espresso, pour 2 oz (≈60 ml) freshly brewed espresso and serve the shot together so the drinker can sip or alternate between the shot and coffee.
To drink: consume the layered shot in one or two sips so the flavors layer on the palate, or stir briefly if you prefer a combined flavor.