Restaurants›Thomas Meagher Bar›Irish Breakfast Shooter Recipe

Irish Breakfast Shooter Recipe

Inspired by Thomas Meagher Bar
Time7m
Serves1

Jameson & Butterscotch Schnapps dropped into orange juice.

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Ingredients

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Shooter

Garnish & Serve

Method

Shooter

1

Chill the shot glass (optional): place a 1–2 oz shot glass in the freezer for 5–10 minutes or fill with ice cubes and cold water to chill for 1–2 minutes. Dump the ice/water before pouring.

2

Measure and pour: pour 1 oz Jameson Irish Whiskey directly into the chilled shot glass.

3

Add schnapps: carefully pour 1 oz Butterscotch Schnapps into the same shot glass on top of the whiskey. No need to layer precisely; a slight swirl is fine.

4

Top with orange juice: add 1 oz fresh orange juice to the shot glass, filling it. The orange juice will mix slightly with the liquors for the intended 'breakfast' flavor.

Garnish & Serve

5

Garnish

Express an orange twist over the shot (squeeze the peel to release oils) or place a small orange wedge on the rim.

6

Serve immediately: present the shooter upright on a small plate or napkin. If you chilled the glass with ice/water, ensure it was emptied before pouring. Serve cold.

7

Optional variation: for a slightly colder, less diluted shot, stir the whiskey and schnapps briefly with ice in a mixing glass, strain into the chilled shot glass, then top with the orange juice.