The recipe for making a Blow Job shot is short and easy. You need Amaretto, coffee liqueur, and Baileys. Top the drink with a bit of whipped cream, and it's ready to serve.
Originating in the late 1980s, the Blow Job Shot or Blow Job drink was one of the most popular party shooters. Mainly because of its lascivious name, but also due to the unique way to imbibe it.
To properly drink one of these BJ shots, you place your hands behind your back and only use your mouth. As you can imagine, the sexual innuendo made these shots particularly popular at bachelorette parties.
The Blowjob Shot is a layered drink. There should be a visible separation of the Irish Cream and the other two ingredients. Yet, if you follow these simple steps, you should have no problems doing this tasty Disaronno drink.
Layering ingredients of cocktails and shots is a famous way to make a drink more visually appealing. Especially with shots like this one or a B-52, the layers are an integral part of the drink recipe.
How it works is that the liquids have different densities and, therefore, a lighter one can float on top of a heavier (denser) one without mixing.
To get accurate layers, you best use a bar spoon when filling the ingredients into the shot glass. When pouring liquid over the back of a bar spoon, it will flow more slowly. That increases the chances of proper layers tremendously
If this is your first attempt, chances are that the layers aren't perfect. But don't worry, it may not be the easiest thing to do, but it's not the hardest either. After a few more tries, you will layer shots like a pro.
The 1980s and the beginning of the 90s were full of provocative and sex-inspired cocktail names. It all started when Ray Foley combined orange juice and Peachtree Schnapps to create the Fuzzy Naval.
The drink was an instantaneous success, and DeKuyper's Peachtree Schnapps immediately became the ninth best-selling alcohol in the US.
If you now wonder what the Fuzzy Naval has to do with the Blow Job drink, let me explain:
The Fuzzy Naval was more than a simple hit-cocktail. It signaled to bartenders across the country that a silly, sexualized name can help a drink tremendously.
Soon after, cocktails like the Silk Panties, Slippery Nipple, Slow Comfortable Screw, Sex in the driveway, and Sex on the Beach followed. These cheeky names shaped a whole era of cocktails.
When in the early 1990s lascivious bachelorette parties became more and more popular, the Blow Job Shot was on the rise.
The provocative name and the unusual way of drinking made the Blow job cocktail the perfect party drink. -Even more so when a group of drunken and party-crazy bachelorettes was around.
In our opinion, the tastiest recipe for a Blow Job Shot is the one you see below: a combination of Amaretto DiSaronno, coffee liqueur (Kahlúa), Bailey's, and whipped cream.
But there are some other common variations. Especially in high-volume bars, the three ingredients tend to be too many. Instead, bartenders often use only Amaretto or Kahlúa as a base and not a combination of both.
That is a somewhat simple formula that still works but lacks a bit of flavor. Other approaches bring in orange liqueurs like Cointreau and even Creme de Banane.
If you want to experiment a bit, stick to the recipe but exchange the brands you use in the shot. Use a more potent coffee liqueur or an artisanal Amaretto.
The Ramos Gin Fizz cocktail was invented in the 1880s, around the same time as the Manhattan Cocktail. Initially named New Orleans Fizz, this drink has it all:
It tastes creamy, fresh, and citrusy, and has a gorgeous egg white foam, just the perfect drink to order at your favorite bar.
Quick Facts Ramos Gin Fizz Cocktail
But don't order multiple of these unless you intend to become the bartender's enemy of the night. You wonder why? Read on and find out why it can be one hell of a cocktail to make.
By looking at the list of ingredients, you can already guess that the Ramos Gin Fizz is a crowd-pleaser. It's a good amount of gin, lemon and lime juice, egg white & cream for the foam, and orange flower water to add this special flavor note:
No, unfortunately not. When you want to create a proper, classic Ramos Gin Fizz, there's no way you can skip the orange flower water. People are trying to replace it with orange juice or liqueur, but I do not recommend it.
However, if you intend to make a riff on the classic recipe, naturally, there are things you can use as a substitute.
Besides various cocktail bitters, a possible replacement is rose water. It is another very flavorsome ingredient - thus, you should also handle it with care - but it works great in a "Rose Ramos Gin Fizz."
From our experience, you should be good with 30 - 45 seconds in most cases. Quite a workout - especially if you have to do more than one.
That means you dry shake your cocktail for 15 - 25 seconds, then add ice and shake for another 15 - 20 seconds. That should get you a perfectly mixed Ramos Gin Fizz with a beautiful foamy top.
The good news is that it is a lot less than the 12 minutes mentioned in the original recipe for the perfect Ramos Gin Fizz. And a little less than the average of the usual recommendations range from 25 to 90 seconds in modern recipes.
Don't be discouraged if the foam is not as impressive as you hoped when trying for the first time. The Ramos Gin Fizz needs some practice. Yet, once you get there, the result is delicious and worth it.
So roll up your sleeves and grab your cocktail shaker. It's time to make some Ramos Gin Fizz cocktails.
Indeed, the most crucial part of preparing a Ramos Gin Fizz is the intense shaking. -Trust me, you don't want to do the initially required 12 to 15 minutes. Hence, make use of a technique called dry shaking:
What you should do for a "dry shake" is, add your ingredients to the shaker and leave off the ice. This way, the egg white emulsifies better, which gets you a thicker foam. After the dry shake, open the shaker, add ice, and shake again.
If this doesn't get you the result you're after, try a "reverse dry shake". Also a 2-step process, but here, you shake with ice first. -If you want to know more, read this article on Dry Shaking.
Other things to keep in mind when making a Ramos Gin Fizz are:
For many cocktails, it's hard to tell precisely when they were mixed for the first time and by whom, but all that is known for the Ramos Gin Fizz. On the contrary, the history of the drink is surprisingly well-documented.
Henry C. Ramos invented the Ramos Gin Fizz in 1888 in his bar, the Imperial Cabinet Saloon in New Orleans. Back then, he served it under the name New Orleans Fizz. And this New Orleans Fizz gained fame instantly.Â
By the time Henry C. Ramos opened another outlet (the Stag), people already had gotten used to referring to the creation by Henry's last name rather than New Orleans Fizz.
A consequence of the popularity of his drink was that Ramos had to hire more bartenders. And this got something to do with why the recipe is both loved and hated by bartenders - loved because it's a great drink, hated because it's laborious to make:
The original recipe wants the bartender to shake the cocktail for 12 to 15 minutes. That had been necessary to obtain a perfect egg-white foam.
And if you ever used a cocktail shaker before, you know what this means: it's hell. So to be able to serve many people at once, Ramos hired up to 20 bartenders, which all shook up his Ramos Gin Fizz simultaneously.
Other delicious gin cocktail recipes you should try from the early era of mixology are: