Ingredients
- .5 oz Licorice Liqueur
- .5 oz Irish Cream
Instructions
Layer Ingredients:
- In a shot glass, carefully pour the licorice liqueur.
Top with Irish Cream:
- Gently layer the Irish cream on top of the licorice liqueur by pouring it over the back of a spoon.
Serve:
- Serve immediately and enjoy.
Notes
Estimated Nutrition:
Where it came from
The origin of the Blowjob shot is hazy, as you might expect for a drink that leans into pure cheeky fun. No one's quite sure who first layered these two liqueurs, but it's a safe bet it popped up in a bar sometime after Irish Cream became a thing, likely in the latter half of the 20th century.
This isn't a 'cocktail' in the classic sense, more of a dessert shot. It sits alongside other layered shooters like the B-52, relying on the different densities of liqueurs to create its distinct look. Its relatives are definitely in the 'party shot' family, designed for quick consumption and a laugh.
You'll find this one ordered at bachelorette parties, college bars, or anywhere people are looking for a laugh and a sweet kick. It's not for a quiet, contemplative evening, but rather when the mood is light and a bit raunchy. Serve it when you want to surprise someone with something a little out there.
What it tastes like
Take a sip and you're hit with a creamy, sweet rush from the Irish cream, quickly followed by the distinct, anisy punch of licorice. It's a bold combination, a sweet dessert shot with an herbal kick that lingers. Think creamy candy meets a potent black jelly bean.
At roughly 0.5 oz of a 20-25% ABV licorice liqueur and 0.5 oz of a 17% ABV Irish cream, you're looking at a pretty mild kick. This shot clocks in around 18-20% ABV, which means it's about four times stronger than a standard light beer. Easy to put down a few without noticing, so pace yourself.
The technique
Building a Blowjob is all about the layer. Start with the licorice liqueur in your shot glass. Then, grab a bar spoon and slowly pour the Irish cream over the back of the spoon, letting it gently cascade onto the licorice. It needs to be a steady, light hand to keep those layers distinct. Serve it up as soon as it's built, before the layers start to mix.
The key to a good layer is patience and a steady hand. Don't just dump the cream in. The slower you pour over the spoon, the cleaner your separation will be. It's a visual drink, so make those layers count.
Ingredient Spotlight
The bottles that make or break this drink.
Licorice Liqueur
- Use
- Sambuca, Ouzo, or any good quality anise-flavored liqueur.
- Skip
- Anisette that's too light or overly sweet, it won't give you the same punch or density for layering.
- Why
- This provides the distinct anise flavor and a crucial density difference for the layering effect. It's the bottom layer for a reason.
Irish Cream
- Use
- Baileys, Carolans, or any other reputable Irish cream brand.
- Skip
- Other cream liqueurs like coffee cream liqueurs or nut-flavored ones. They'll taste fine but won't deliver the classic Irish whiskey and cream profile that balances the licorice.
- Why
- It delivers the creamy texture and sweet, whiskey-backed flavor that cuts through and balances the strong licorice notes. Plus, it's lighter than the licorice liqueur, allowing it to float.
Three Variations
Three real ways bartenders riff on this drink.
Coffee Kiss
- A little extra kick
- Add a small layer of coffee liqueur, like Kahlua, between the licorice and Irish cream for an added bitter-sweet depth.
Peppermint Puck
- Cool and creamy
- Swap the licorice liqueur for a clear peppermint schnapps. You'll get a similar layering effect with a cool, refreshing blast.
Whiskey Wham
- More spirit, less sweet
- Float a tiny dash of whiskey on top of the Irish cream. It adds a boozy edge and a bit of a kick to the finish.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Try a good quality anisette or even a Greek ouzo. The anise flavor is key, but adjust for sweetness if needed.
A homemade version with whiskey, cream, and a touch of sugar can work. Or, if you're not picky about the exact flavor, a coffee liqueur mixed with a little cream might pass for the creamy layer.
Any small glass will do, like a cordial glass or even a small espresso cup. Just make sure it holds about two ounces.
The back of a regular teaspoon or even a butter knife can help you layer. The goal is to slow the pour and spread the liquid out.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Blowjob?
A Blowjob shot typically contains licorice liqueur and Irish cream, layered in a shot glass.
How do you drink a Blowjob?
The classic way is hands-free: hold the shot glass between your teeth and drop it straight down. But nobody's judging if you just pick it up and shoot it like a normal person.
Is a Blowjob a shot or a cocktail?
It's definitely a shot. Designed for quick consumption and a bit of fun, not for sipping and savoring.
Why is it called a Blowjob?
Take a look at the hands-free drinking method and the creamy finish. The name is a nod to the suggestive way it's often consumed.
Can you make a Blowjob ahead of time?
Not really. The layers will start to mix over time, ruining the visual effect. Make it fresh just before serving.
Is a Blowjob strong?
It's moderately strong for a shot, usually around 18-20% ABV, similar to a glass of wine. Easy to underestimate its kick.
What does a Blowjob taste like?
It's a sweet, creamy shot with a distinct anise or licorice flavor from the base liqueur. Imagine a creamy black jelly bean with a kick.
Can I substitute the ingredients in a Blowjob?
Yes, you can swap out the licorice liqueur for other anise-flavored spirits like ouzo or anisette. For the Irish cream, you can try other cream liqueurs, but the flavor profile will shift.
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