Ingredients
- 30 ml Port
- 30 ml Irish Cream
Instructions
Pour the port:
- Measure 30 ml of port and pour it into a brandy glass.
Add the Baileys:
- Gently pour 30 ml of Baileys Irish Cream into the port. As it hits the port, the Baileys will solidify and form a glob in the drink.
Serve:
- Serve immediately and enjoy the intriguing mix of creamy and rich flavors with a fun texture.
Notes
Estimated Nutrition:
Where the name came from
Port and cream layered together create a slow curdle effect when the tannins in the port hit the dairy in the cream. The result is a shot with thick clusters that pub humour christened Gorilla Snot. The drink is older than the name.
It belongs to the same family of texture-trick shots as the Brain Haemorrhage and the Monkey Brain. Different curdle, different ingredients, same idea.
What it tastes like
Sweet ruby port up front, vanilla cream behind it, a slightly chalky texture from the gentle curdle. Cold and fresh it tastes like a creamy dessert wine. Sit too long and the texture goes off.
Drink in one. The curdle is meant to be visible, not eaten.
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Ingredient Spotlight
The bottles that make or break this drink.
The port
- Use
- Ruby port. Taylor Fladgate, Grahams Six Grapes
- Why
- Ruby port has the brightest fruit and the strongest tannin
The Irish cream
- Use
- Baileys Original
- Why
- Real dairy fat is what curdles cleanly
The pour
- Order
- Port first, Baileys floated on top over a spoon
- Glass
- Tall shot glass, cold
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Sweet sherry like Pedro Ximenez. Different curdle, same direction.
Heavy cream sweetened with vanilla syrup.
Skip the layer, shake both with ice and serve.
Add 5 ml of vodka to the port layer.
Use Baileys Espresso instead of original.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
Why does it curdle?
Is the curdle dangerous?
Can I make it without curdle?
How strong is it?
Can I batch it?
