Ingredients
- 1 Part(s) Vodka
- 1 Part(s) Canadian Whisky
- 1 Part(s) Coffee Liqueur
- 1 Part(s) Irish Cream
Instructions
Combine Ingredients:
- Add vodka, Canadian whisky, coffee liqueur, and Irish cream to a blender with ice.
Blend:
- Blend the mixture until it reaches a thick, creamy consistency.
Serve:
- Pour the blended mixture into shot glasses and serve immediately.
Notes
Estimated Nutrition:
Where it came from
The Moose Fart is Canadian-bar shorthand: vodka, Canadian whisky, coffee liqueur, Irish cream, into a blender with ice, poured into shot glasses. The name is a campsite joke that took hold in Ontario and the prairie provinces in the 1990s, when frozen shots were the new format and the moose was the easiest visual to reach for.
The build itself is older than the name. Equal-parts blender shots with whisky and cream were a staple of ski lodges and lake-house bars long before this one got its label. What makes the Moose Fart land is the second whisky note: most creamy shots stop at vodka and Bailey's. The Canadian whisky here adds a grain warmth that sits behind the dairy and keeps the drink from being just sweet.
It is a cold-night drink and a campsite drink. Best ordered after a meal, alongside the kind of laughter that follows the menu being read aloud.
What it tastes like
Cold cream first, then coffee, then a soft whisky warmth on the finish. Sweet but not cloying when the ratios are equal. Like a chocolate milkshake with a backbone.
Around 25 percent ABV in the glass once blended with ice. The dairy and ice soften it, but it is still a two-spirit shot, so pace yourself.
The technique
All four ingredients in a blender with a cup of ice. Blend until thick. Pour into shot glasses, dust the top with cocoa.
Use cheap ice, not bartender ice. The blender will pulverise it and you want the volume more than the clarity. Blend in short bursts on budget Irish cream because it splits if you run the motor too long.
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Ingredient Spotlight
The bottles that make or break this drink.
The Irish cream
- Use
- Bailey's, Carolans, or Five Farms Irish cream.
- Skip
- Cheap supermarket Irish cream if you plan to blend long. It splits.
- Why
- The Irish cream is the load-bearing wall. It carries texture, colour and drinkability. Without it the shot is a cold brown puddle of mismatched spirits.
The Canadian whisky
- Use
- Crown Royal, Canadian Club, or Forty Creek.
- Skip
- Bourbon. The vanilla pulls the shot toward butterscotch.
- Why
- Canadian whisky is lighter and grain-forward. It sits behind the cream and the coffee instead of competing with them.
The coffee liqueur
- Use
- Kahlua, Tia Maria, or any cold-brew based coffee liqueur.
- Skip
- Espresso liqueurs without sweetness.
- Why
- The coffee liqueur is the second wall. It deepens the colour and keeps the shot from drinking like a milkshake.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
The standard build
- Moose Fart, frozen
- All four ingredients in a blender with a cup of ice, blend until thick, pour into shot glasses, dust the top with cocoa. Best for parties because you can batch it.
The slow build
- Moose Fart, layered
- Skip the blender. Pour cold coffee liqueur into the bottom of a shot glass, layer Irish cream over the back of a bar spoon, then float a thin pour of the vodka and whisky on top.
The winter build
- Moose Fart, hot
- Warm the four ingredients in a saucepan over low heat, do not let it boil, pour into a small espresso cup. After-dinner mode, served on cold nights.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Use a soft Irish whiskey or a young rye. Avoid heavy bourbon, the vanilla pulls the shot toward butterscotch and away from the chocolate-coffee lane.
Use cold brew concentrate with a teaspoon of simple syrup. Loses the Kahlua sweetness but keeps the coffee load.
Use coconut cream with a splash of bourbon for a non-dairy version. Different drink in the glass, same shape on the palate.
Drop it and bump the whisky to a part and a half. Slightly stronger flavour profile, same total volume.
Not sure what to make tonight?
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Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Moose Fart shot?
Equal parts vodka, Canadian whisky, coffee liqueur, and Irish cream, blended with ice. Four ingredients, one blender, served in a shot glass.
How strong is a Moose Fart?
Around 25 percent ABV in the glass once blended with ice. The dairy and ice soften it, but it is still a two-spirit shot, so pace yourself.
Do I need a blender?
For the standard build, yes. The blender is what turns four cold liquids into the thick, creamy texture the shot is named for. You can layer it instead, but it drinks differently.
Can I make a Moose Fart without Bailey's?
Yes. Carolans, Five Farms, or any Irish cream substitute will do the job. For non-dairy, use coconut cream with a splash of bourbon.
Why Canadian whisky and not bourbon?
Canadian whisky is lighter and grain-forward. It sits behind the cream and the coffee instead of competing with them. Bourbon is sweeter and oakier and pulls the shot off-balance.
What does it taste like?
Cold cream first, then coffee, then a soft whisky warmth on the finish. Sweet but not cloying when the ratios are equal. Like a chocolate milkshake with a backbone.
Can I batch a Moose Fart for a party?
Yes, easily. Combine the four spirits in a 1 to 1 to 1 to 1 ratio in a jug. Refrigerate. Blend with ice in batches as you need them, since the texture loses its body if you blend it all at once and let it sit.
Why is it called a Moose Fart?
Canadian campsite humour from the 1990s. The drink is brown, creamy, and from cottage country. The name stuck because it makes people laugh when they order it.
What glass should I serve it in?
A standard 30 ml or one-ounce shot glass. The blended version fills it just past the rim, which is the right amount for one drinker.
What other shots are like a Moose Fart?
A Buttery Nipple, a Slippery Nipple, a Mudslide shot, and a Brown Cow shot. All sit in the creamy-shot family, all blend or layer with Irish cream as the central texture.
Why the Moose Fart works (the Canadian shot they love and you’ll tolerate)
Canadian whisky, blue curacao, Yukon Jack, sour mix. Looks like a brown swamp, drinks like a Manhattan that lost a fight.
The technique
Combine all four ingredients in a shaker with ice. Shake hard for 8 seconds. Strain into a chilled shot glass.
The blue curacao + Yukon Jack combination creates the muddy brown color – that’s the “moose fart” visual gag. The Canadian whisky base softens what would otherwise be a chaotic shot.
Brand picks
Canadian whisky: Crown Royal Original or Canadian Club. Both are smooth enough not to fight the other ingredients. Avoid Canadian Club Premium or Crown Royal Reserve – the upgrade is wasted.
Yukon Jack: Yukon Jack 100 Proof is the canonical pour. There’s no real substitute – it’s a Canadian whisky liqueur with citrus and honey notes that defines this drink.
Blue curacao: Bols Blue. Provides the color, doesn’t fight the whisky.
Sour mix: Fresh lemon + simple syrup 1:1. Bottled sour ruins it.
Common mistakes
Substituting another whisky liqueur for Yukon Jack. Drambuie, Glenfiddich Liqueur, and Southern Comfort all change the drink fundamentally. The Yukon Jack profile is non-negotiable.
Using American bourbon instead of Canadian whisky. Bourbon’s vanilla overpowers the Yukon Jack’s citrus. Canadian whisky is smoother and lets the liqueur lead.
Bottled sour mix. The drink already has Yukon Jack’s sweetness; bottled mix piles on too much sugar and the shot becomes undrinkable.
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