Ingredients
- .33 oz Irish Cream
- .33 oz Creme De Cacao
- .33 oz Coffee Liqueur
Instructions
Layer the Base:
- In a shot glass, pour the coffee liqueur as the base layer.
Add the Middle Layer:
- Carefully layer the creme de cacao on top of the coffee liqueur. Pour it slowly over the back of a spoon for best results.
Top it Off:
- Finally, layer the Irish cream on top of the creme de cacao, again using the back of a spoon to achieve a distinct separation.
Notes
Estimated Nutrition:
Where it came from
The Rattlesnake is a layered dessert shot in the same lineage as the B-52, the After Eight Shot and the Buttery Nipple. The name comes from the visual: stripes of dark and pale that read like a snake skin under bar lights. American bar invention from the early 2000s.
It sits in the layered-shooter family that ruled novelty bar menus through the late 1990s and early 2000s. The trick is the layering, not the recipe: any three liqueurs of different densities can be layered, and the Rattlesnake just happens to pick the three that give the cleanest dessert profile.
Best ordered after a meal, when the dairy and chocolate notes pair with whatever just arrived. Less of a party shot, more of an after-dinner pour.
What it tastes like
Sweet cream and Irish cream on first sip, deeper chocolate as the middle layer hits, coffee-bitter finish from the Kahlua at the base. The flavour reads in three distinct waves rather than a blend.
Around 15 percent ABV in the shot. Lower than a vodka-based shooter because all three components are liqueurs, all under 20 percent neat. Drinks more like a dessert spoon than a hard shot.
The technique
Pour the coffee liqueur into the bottom of a tall shot glass. Hold a bar spoon flat against the inside of the glass just above the liqueur. Pour the dark creme de cacao slowly over the back of the spoon so it floats. Repeat with the Irish cream on top. Drink in one go.
Keep the coffee liqueur and dark creme de cacao in the freezer until pouring; refrigerate the Irish cream. Cold liquids hold their layers better. Tilt the glass slightly when pouring the second and third layers to slow the descent.
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Ingredient Spotlight
The bottles that make or break this drink.
The coffee liqueur
- Use
- Kahlua or Tia Maria.
- Skip
- Espresso liqueurs without sweetness.
- Why
- The coffee liqueur is the dense bottom layer. It is also the bitterest component and the finish on the palate, so the quality matters.
The dark creme de cacao
- Use
- Marie Brizard or Bols dark creme de cacao.
- Skip
- White creme de cacao. The shot loses its middle stripe.
- Why
- Dark creme de cacao is denser than Irish cream and lighter than coffee liqueur. That is what lets it sit in the middle as a clean stripe.
The Irish cream
- Use
- Bailey's, Carolans, or Five Farms.
- Skip
- Cheap supermarket Irish cream that splits at room temperature.
- Why
- Irish cream is the lightest of the three by density and floats on top. It is also the first flavour on the tongue and carries the dessert-shot character.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
The standard layered build
- Rattlesnake, layered
- Coffee liqueur, dark creme de cacao, Irish cream, in that order, layered in a tall shot glass.
The shaken build
- Rattlesnake, shaken
- Skip the layering. Equal parts of all three into a shaker with ice, shake hard, strain into a chilled shot glass. Same flavour, blended brown colour.
The dessert build
- Rattlesnake over ice cream
- Pour the same equal parts over a small scoop of vanilla ice cream in a coupe. Eats like an affogato cousin.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Mozart Chocolate Cream works as a swap. Sweeter, with a truffle note. The middle layer becomes slightly creamier.
Espresso reduced with sugar (one ounce strong espresso plus one teaspoon sugar). Different sweetness, same coffee-bitter base.
Coconut cream with a splash of bourbon. Layers fine but the texture goes from dairy to richer.
Pour over the back of a regular teaspoon held at the same angle. The technique is the same, the gear does not have to be.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Rattlesnake shot?
A third of an ounce of Irish cream, a third of an ounce of dark creme de cacao, and a third of an ounce of coffee liqueur, layered in a tall shot glass.
How strong is a Rattlesnake shot?
Around 15 percent ABV in the shot. All three components are liqueurs under 20 percent neat, so the shot lands lighter than a vodka-based shooter.
What does a Rattlesnake taste like?
Sweet cream first, then chocolate, then coffee bitterness on the finish. The flavour reads in three waves because the layers do not blend until the drinker swallows.
How do I layer a Rattlesnake shot?
Pour coffee liqueur into the bottom of the glass. Hold a bar spoon flat against the inside of the glass above the liqueur. Pour the dark creme de cacao slowly over the back of the spoon. Repeat with Irish cream on top.
Why are the layers staying separate?
Density. Coffee liqueur is the densest, Irish cream is the lightest, dark creme de cacao sits in the middle. Cold liquids hold their layers better, so chill all three before pouring.
Can I shake it instead?
Yes. Equal parts of all three into a shaker with ice, shake hard, strain into a shot glass. Same flavour, blended brown colour. Loses the visual but keeps the taste.
Why is it called a Rattlesnake?
The visual: dark and light stripes that read like snake skin under bar lights. Standard 2000s bar-board branding.
How many calories are in a Rattlesnake?
Around 110 calories per shot. The Irish cream is the heaviest contributor at around 50 calories.
Can I make a non-alcoholic version?
Use cold strong coffee, chocolate syrup, and half-and-half. Layer the same way. Different drink in alcohol but the same shape on the tongue.
What other layered shots are similar?
A B-52, an After Eight Shot, a Buttery Nipple, and a Slippery Nipple. All four sit in the layered-shooter family with Irish cream as a central layer.
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