Discover the sweet secret of the jelly donut shot. This tasty cocktail combines rich, sweet flavors in a sip that’s pure joy.

Imagine biting into a warm, sugary jelly donut, the kind that oozes sweet raspberry jam with every bite. Now, what if I told you that you could capture that delightful experience in a glass, ready to sip (or shoot!) at your next get-together?

I’m about to take your cocktail game to a deliciously fun new level with this jelly donut shot!

Perfect for any occasion that calls for a splash of whimsy and a dash of nostalgia, this shot recipe brings together the luscious flavors of raspberry Chambord and creamy Bailey’s, with a sugary rim that’ll make your lips smack with joy.

Whether you’re hosting a festive party, looking to shake up a dull evening, or just in the mood to treat yourself, this shot promises all the pleasure of your favorite treat—no baking required!

Why settle for ordinary drinks when you can dazzle your guests with something as delightful and unique as a jelly donut in shot form? This concoction isn’t just a drink; it’s a conversation starter, a showstopper, and yes, it’s as tasty as it sounds.

Plus, who can resist the charm of a drink that mimics the flavors of a beloved bakery staple that is easy to make? So, grab your ingredients, and let’s make your next gathering a hit with these irresistible jam donut shots.

Ingredients

2 Tbsp granulated sugar (for rim)
1 oz. Chambord Raspberry Liqueur
1 oz. Bailey’s Irish Cream

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Jelly Donut Shot

Discover the sweet, delightful jam donut shot! Perfect for parties, this tasty treat combines fun flavors in a unique, festive drink.

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Prep Time: 5

Total Time: 5

Servings: shot

Ingredients

1/2 Tbsp granulated sugar for rim
1 oz Chambord Raspberry Liqueur
1 oz Bailey’s Irish Cream

Instructions

Add clean water to a small dish and add the sugar to a small plate.
Dip the rim of the shot glass into the water, then immediately into the sugar to coat the rim.
Pour the Chambord into the shot glass.
Using an inverted bar spoon, place the spoon just above the Chambord layer. Slowly pour the Bailey’s over the back of the spoon filling to just below the sugared rim.