Jellyfish

• 34 ounce Amaretto
• 1 ounce Creme de Cacao
• 12 ounce Baileys Irish Cream
• 4 -5 drops grenadine

1. Pour Amaretto into the bottom of a shooter glass.
2. Using spoon, gently ladle creme de cocoa over amaretto.
3. Gently ladle Bailey's Irish Cream over the top of the cream de cocoa.
4. Using a cocktail straw, release drops of grenadine syrup several inches over drink to splash down and sink, forming"tentacles".
5. Serve.

cacao, irish cream, drops grenadine

Taken from www.food.com/recipe/jellyfish-29557 (may not work)