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Pre-cook bacon to your desired taste and preference. Set the cooked bacon to the side. In one shot glass, pour the orange juice. Then place the cooked bacon on top of the glass. In the second shot glass, add the Irish Whiskey. In the second shot glass, add the Butterscotch Schnapps. Serve both shot glasses and bacon together.
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One of my favorite restaurants, served all things dessert and breakfast. More importantly, they had copious amounts of brunch cocktails including shots like this and Bloody Mary bars. The glass cases full of big old chocolate cakes, pancakes, pancakes and more pancakes didn't hurt either. It just doesn't get any better than that brunch fans!
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1 â In a cocktail shaker with ice cubes, add in the Irish whiskey, butterscotch schnapps, and maple syrup. Shake well for 1-2 minutes or until chilled, and pour into a shot glass. 2 â Pour orange juice into another shot glass. 3 â To serve: Shoot the breakfast shot, chase it with the orange juice, and enjoy with a crispy bacon slice.
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BREAKFAST SHOT 1 Part Jamesons Irish Whiskey 1 Part Butterscotch Schnapps 1 Part Orange Juice Splash Maple Syrup Garnish: Candied Bacon PREPARATION 1. Add ice to shaking glass and combine irish whiskey, butterscotch schnapps, orange juice and maple syrup. Shake well. 2. Strain mix into shot glass and garnish with candied bacon. DRINK RESPONSIBLY!
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Instructions. In a cocktail shaker, combine the maple syrup, butterscotch schnapps, Irish whiskey. Add ice and shake until chilled. Strain into a shot glass and set aside. In a second shot glass, pour in the orange juice. Garnish the two with a strip of bacon and serve.
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How to make Breakfast Shot Drink. Fill a shaker with ice. Add 1.5 oz of whiskey. Add 0.5 oz of butterscotch schnapps. Add 1 oz of orange juice. Shake well until chilled. Strain into a shot glass or rocks glass. Optionally, garnish with a strip of bacon.
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Instructions. Add scoop of ice to your cocktail shaker. Pour whiskey, butterscotch schnapps, orange juice, and maple syrup in the cocktail shaker. Shake to mix for at least 30 seconds, or until liquid is cold. Pour mixture into shot glass. Place bacon strip on top of the glass, then serve and enjoy!
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SqWires serves breakfast Wednesday through Friday from 8 to 10:30 a.m. and weekend brunch from 9 a.m. to 2 p.m. In addition to classics like eggs Benedict, this spot offers shrimp and grits, veggie lasagna and a vegan truffle tofu skillet. Add bottomless Mimosas for $28 per person.
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Instructions. Place the cinnamon and sugar on a plate. Run your finger around the edge of a shot glass (or a small glass if serving as a cocktail). Dip the edge of the rim into a plate of cinnamon and sugar. Stir the Fireball and RumChata together the glass. If desired, you can serve over ice as a cocktail.
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IRISH BREAKFAST SHOT 2 Parts Irish Whiskey 1 Part Butterscotch Schnapps Small Glass Orange Juice Garnish: Bacon PREPARATION 1. Fill a shot glass with irish whiskey and butterscotch schnapps. Set aside. 2. Fill a small glass with orange juice. 3. Take the shot, followed by the orange juice and a side of bacon. DRINK RESPONSIBLY!
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1oz Butterscotch Schnapp's. 1/2oz Vanilla Vodka. 1/4 teaspoon Vanilla Extract. Several dashes of ground cinnamon. Add 4-5 cubes of ice to your shaker, pour in all of the ingredients and shake well. Drizzle each shot glass with caramel syrup, then pour in the shot.
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B-52 Shot. The Spruce Eats. The B-52 shot is the most popular recipe in the B-50 family of shots. It will test your layering skills as you carefully pour Kahlua, Baileys Irish Cream, and Grand Marnier. The liqueurs layer up naturally and make a delicious combination.
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Instructions. Add the whiskey, butterscotch schnapps, and maple syrup into the cocktail shaker. Shake for about 10 seconds or until the beverage is cold. Strain the mixture into a shot glass. On a separate glass, pour the orange juice. Add a strip of bacon on top and serve.
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To make, first drizzle some butterscotch syrup into a shot glass. Then, combine 1 ounce of Irish cream, 1 ounce of butterscotch schnapps, one-half ounce of vanilla-flavored vodka, and one-quarter teaspoon of pure vanilla extract in a cocktail shaker with plenty of ice. After shaking, strain the liquid into the prepared shot glass, and sprinkle.
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Ramos Gin Fizz. This New Orleans classic is perhaps most famous for its preparation, as bartenders allegedly shook the drink for up to 12 minutes back in the day. In modern times, 25-45 seconds should be sufficient to aerate the frothy and fizzy mix of gin, heavy cream, orange flower water, lemon and lime juices, and an egg white, topped with.
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Great options on the summer menu include the blackberry cream cheese croissant, poached eggs and the marvelous yogurt bowl loaded with granola, puffed grains, blueberries and honey. Brunch is served here Saturdays and Sundays from 10am to 2pm. Chef Daughaday's favorite: the chorizo and potato.
