Buttery Nipple Shot Recipe in 2 Minutes

Instructions:

1. Place your shot glasses in the freezer for at least 15 minutes before serving. The frost on the glass creates a beautiful matte finish that makes the golden schnapps glow.
2. Pour 1 oz of butterscotch schnapps directly into the center of the chilled shot glass. Do this confidently. You want the liquid to settle completely before moving to the next step. Note: Any bubbles on the surface will ruin the 'nipple' effect, so let it sit for 10 seconds.
3. Hold your bar spoon upside down (bowl side up) so the tip is just barely touching the inside wall of the glass, right above the surface of the schnapps. The tip should not be submerged.
4. Slowly drizzle the 0.5 oz of Irish Cream Liqueur over the back of the spoon. Watch for the white liquid to bloom across the surface without plunging into the gold layer below.
5. Keep the pour steady and incredibly slow. If you see the cream starting to 'tunnel' into the schnapps, stop for three seconds, let it stabilize, then continue even slower.
6. Once the cream is all in, gently lift the spoon straight up. Do not stir. Let the shot sit for 30 seconds until the line between the gold and white becomes razor sharp.
7. Bring the glass to your nose. You should smell the sharp, candy like scent of the butterscotch first, followed by the soft, chocolatey whiff of the Irish cream.
8. Hold the shot up to the light. The bottom layer should be crystal clear gold, and the top should be an opaque, creamy white. If there is a 'ghosting' effect in the middle, your pour was slightly too fast.
9. Serve immediately while the glass is still frosted. This is a 'one gulp' experience, where the cold cream hits your tongue first, followed by the warm, syrupy rush of the schnapps.