Lemon Drop shot
the recipe to start with
Rub the rim of the shot glass with lemon and dip it in the sugar. Chill the glass.
Shake the vodka, lemon juice and syrup with plenty of ice for 10 seconds.
Strain into the chilled shot glass, filling it to just below the rim.
Serve immediately — a shot left waiting loses its chill within a minute.
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Two techniques, that’s all you need
Pour in layers. Liquids with more sugar are heavier and sink; liquids with more alcohol are lighter and float. So always pour from heaviest to lightest, letting each layer run over the rounded side of a bar spoon held just above the previous one. That’s how the B52 works. Didn’t work? Empty the glass and start again — topping up a disturbed layer will never turn out right. Serve ice-cold. For anything drunk neat — Salmari, vodka, genever — the rule is: bottle in the freezer, glasses in there for twenty minutes too. Cold softens the sharpness of alcohol and makes the liqueur more syrupy, so it goes down much more smoothly. And one practical rule: only pour when everyone is ready.
The right glass
Shot glasses generally come in two shapes, and that choice matters. A straight, narrow model measuring 5 to 6.5 cl keeps layered shots neatly separated and makes the layers look optically thicker — this is the glass for a B52. A tapered shot glass measuring 3.5 to 4 cl is intended for neat drinks and drop shots: smaller, thicker-walled, and easier to hold. In both cases, choose thick glass; shot glasses knock against each other hard over the course of an evening. Count on at least twelve — you never share shots with just two people.
Arcoroc Islande Shot Glass 6.5 cl (12 pieces)
RCR Opera Shot Glass 6 cl (6 pieces)
Together € 44,90 — enough for a whole evening.
The right tools
For shots, you use a shaker and a jigger alongside the glass to measure precisely. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools — together € 47,85.
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Eight shots
Types of shots at a glance
The types of shots on this page fall into three groups. Shaken shots with citrus, such as the Lemon Drop and the Kamikaze, need acidity and sugar to achieve balance. Layered shots are all about technique; the B52 is the best-known example. Then there is the group you drink neat and ice-cold, such as Salmari or genever with beer. Well-known shots from that last group need nothing more than a freezer and a little patience, while the other two require a shaker or a bar spoon.
Fun shots for a full table
Fun shots aren't necessarily the strongest: at a full table, variety works better than repeating the same round. Start with something fresh and shaken, keep a layered shot ready for the moment everyone is watching, and finish with something neat from the freezer. Tasty shots almost always need some counterbalance: without lemon, coffee, or herbs, all that remains is sweetness. A few shots per person is enough for an evening, especially if you spread them over a few rounds instead of having them all one after another.
Frequently asked questions
How much goes in a shot glass?
A standard shot is 3 to 4 cl. Shot glasses are often slightly larger - 5 to 6.5 cl - so you can make layered shots without having to fill them to the brim.
Which shot glass do you need?
Straight and narrow for layered shots, tapered and small for neat spirits. View our shot glasses and liqueur glasses.
How do you keep the layers neatly separated?
Pour from heavy to light - starting with the most sugary - and let each layer run over the rounded side of a bar spoon. Place the glass on the table, not in your hand.
Can you make shots in advance?
Shaken shots, yes: mix them in a bottle and put it in the freezer, then you can pour twelve at once. Layered shots are always made one glass at a time.
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