Process Analysis

The Jellyfish Shot:

            Allow me to introduce myself, I am Julio F. Juliá and I work as a bartender. It had always been some sort of a dream of mine to labor someday in a bar. You do hear great stories from the most random people. It is a fun job. Enough with the small chat, let’s get down to business. I would like to introduce you to one of my all-time favorite shots, not only because of its flavor, but because of its flair and mind-blowing presentation. There’re four steps and four ingredients to create this magical concoction.

            First, let’s talk ingredients. You will need white crème de cacao, amaretto liqueur, Irish cream, and grenadine juice. These are some very common liqueurs/mixers that are easily found at your local supermarket; they might not be cheap as some supermarkets only carry the well-known high end brands. There is no excuse, go out and get them now!

            We begin the tedious process of making the jellyfish by looking for a shot glass; typically it is the highball shooter glass utilized for this type of shot; it is easier to create the effect. We then proceed to pouring the crème de cacao; this is the easiest part. The first layer will not mix with anything, as there is nothing in the glass; excuse me for stating the obvious. The second layer is trickier. You have to either pour it slowly to the side of the glass, or use a spoon to dissipate the liquid as it falls into the glass and prevent mixing; this is the amaretto layer. Last but not least, the third layer. Pour the Irish cream the same way you poured the amaretto. This will again prevent mixing, and give the shot a three layer appearance. To add the jellyfish to this jelly shot, we proceed to add drops of grenadine. This will penetrate two of the three layers, creating a tentacle like illusion. Thus the jellyfish is born!

            This shot take some practice, but it is fun and doable. Hope you have enjoyed this tutorial. Have a nice day, and keep jellyfishing!