Mini Beer Recipe

Chill glass

Place a small shot glass or mini beer glass in the freezer for 5–10 minutes to chill while you prepare the drink.

Add the ice to a cocktail shaker. This cools the liqueurs rapidly without diluting them too much.

Pour 3 tablespoons of Baileys Irish Cream into the shaker over the ice.

Add 1½ tablespoons of Licor 43 to the shaker. Licor 43 is sweeter and spicier; it creates the 'beer' body beneath the cream.

Optionally add 1 teaspoon of heavy cream to the top of the shaken mixture if you want a thicker, foam-like head. Note: if you prefer a lighter foam, omit the heavy cream and rely on the Baileys alone.

Secure the shaker lid and shake vigorously for 8–12 seconds until well chilled and slightly frothy.

Remove the chilled shot glass from the freezer. Strain the mixture into the glass, filling it about 3/4 full so there is room for the creamy head.

If you added heavy cream or want a more pronounced foam, using the back of a spoon, gently pour or spoon the creamy layer on top to create a distinct pale 'head' over the darker liqueur base.

Lightly dust the top with a pinch (about 1/4 tsp) of chocolate shavings or sifted cocoa powder to mimic beer foam flecks and add a hint of chocolate aroma.

Serve immediately as a shooter. Sip or shoot in one, enjoying the layered flavor of Licor 43 beneath the creamy Baileys 'head'.