You’re standing at a crowded bar. The music is way too loud, and your friend just shouted, "Let’s do a round!" Suddenly, you’re on the spot. You want something that actually tastes decent, but your brain freezes, and you end up ordering cheap tequila that tastes like a bad decision from 2014. It happens to the best of us. Honestly, most people have no idea what makes for great shots to drink because we’ve been conditioned to think shots are just a delivery system for a headache.
That's a mistake. A massive one.
Drinking shots doesn't have to be a race to the bottom of the bottle. If you know what you’re doing, a shot can be a concentrated burst of flavor—a mini cocktail in a tiny glass. From the classic complexity of a well-made Lemon Drop to the weirdly delicious nostalgia of a PB&J, there is a whole world of spirits and liqueurs that shine in small doses. Let's stop ordering "whatever's on rail" and start ordering like we actually have taste buds.
The Psychology of the "Good" Shot
Why do we drink shots? Usually, it's a social ritual. It marks a moment. Whether it's a birthday, a promotion, or just "we finally made it to Friday," the act of clinking glasses is universal. But here’s the thing: if the liquid inside the glass is terrible, you’re ruining the moment.
Expert bartenders—the ones who actually care about their craft, like Dale DeGroff or the late, great Sasha Petraske—have long advocated for quality over quantity. Petraske famously changed the way we think about cocktails at Milk & Honey, and that philosophy extends to the shot glass. If you wouldn't sip it, why would you shoot it? High-quality ingredients matter just as much in two ounces as they do in ten.
The Problem With Sugary Syrups
Most bars rely on "sour mix" that comes out of a plastic gun. It’s basically neon-yellow corn syrup. When you order a shot like a Kamikaze or a Washington Apple and it tastes like battery acid and candy, that’s why. The difference between a "fine" shot and one of the great shots to drink is often just fresh citrus. One squeeze of a real lime changes everything. Seriously.
Better Than Tequila: Rethinking the Classics
If you ask for a shot of tequila, most bartenders will reach for the bottle with the plastic gold hat. Stop them. Unless it says "100% De Agave" on the label, you are drinking "mixto"—which is basically 51% agave and 49% sugar, caramel coloring, and chemicals. That’s the stuff that causes the 4 a.m. regrets.
Instead, look for a Blanco or Reposado that treats the agave with respect. Brands like Siete Leguas or Fortaleza are the gold standard for enthusiasts. If you want a "prepared" shot, try a Verde. It’s basically a shot of tequila followed by a verdita chaser—a blend of pineapple juice, cilantro, mint, and jalapeño. It’s bright, spicy, and makes you feel like you’re actually enjoying a drink rather than punishing yourself.
The Pickleback Phenomenon
We have to talk about the Pickleback. It’s divisive. It’s salty. It’s weirdly perfect.
The tradition reportedly started at the Bushwick Country Club in Brooklyn around 2006. It’s a shot of Jameson followed immediately by a shot of pickle brine. The brine neutralizes the burn of the whiskey and clears the palate. It sounds gross until you try it. Then, suddenly, you’re three rounds in and wondering why you ever drank anything else.
Great Shots To Drink When You Actually Like Flavor
If you want something that tastes like a dessert but won't give you an instant cavity, you have to look at tiered liqueurs.
The Baby Guinness
This is a crowd-pleaser that looks impressive but is incredibly simple. It’s just Coffee Liqueur (usually Kahlúa) topped with a layer of Irish Cream (Bailey’s). The Irish Cream is floated on top using the back of a spoon, so it looks like a miniature pint of Guinness. It’s creamy, coffee-forward, and smooth. No burn. Just vibes.
The B-52
This is the classic "layered" shot. It takes skill to pour.
- Kahlúa (bottom)
- Bailey’s (middle)
- Grand Marnier (top)
The different densities of the liquids keep them separated in the glass. It’s a citrusy, creamy masterpiece. Honestly, it’s a bit 1980s, but who cares? It tastes like a Terry’s Chocolate Orange.
The "Hidden Gem" Shots
Most people ignore the "digestif" section of the bar, which is a tragedy. These are shots that were originally meant to help you digest a large meal, but they make for some of the great shots to drink because they are packed with herbal complexity.
- Fernet-Branca: Known as the "bartender’s handshake." It’s incredibly bitter, minty, and medicinal. It’s an acquired taste. If you order this, the bartender will immediately assume you work in the industry.
- Underberg: This comes in a tiny paper-wrapped bottle. It’s a German herbal bitter. You don't even need a glass—just tip the tiny bottle back. It’s powerful, but it settles the stomach like nothing else.
- Montenegro: If Fernet is too harsh, Amaro Montenegro is the "entry-level" herbal shot. It’s sweet, floral, and tastes a bit like rose petals and oranges.
The Science of Temperature
Why do bars serve shots ice cold? To hide the taste. Cold numbs your taste buds. If you’re drinking low-quality vodka, you want it as close to freezing as possible. But for the great shots to drink, temperature is a tool.
A room-temperature shot of high-end Bourbon (like a Buffalo Trace or Eagle Rare) allows the notes of vanilla and oak to actually hit your tongue. Conversely, a shot of Jägermeister—which is actually a complex blend of 56 herbs and botanicals—is traditionally served at -18°C because it thickens the texture and tames the heavy anise (licorice) flavor.
Mixology in a Miniature Glass
We shouldn't overlook the "mini-cocktails." These are shots that require a shaker.
The Paper Plane Shot is a modern classic. Originally a full-sized cocktail created by Sam Ross for The Violet Hour in Chicago, it translates beautifully to a shot. It’s equal parts Bourbon, Amaro Nonino, Aperol, and fresh lemon juice. It’s bitter, sweet, and bright. It’s sophisticated.
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Then there’s the Burt Reynolds.
It’s Spiced Rum and Butterscotch Schnapps. It sounds ridiculous. It is ridiculous. But it tastes like a buttered rum candy. Sometimes, you just want something that tastes good, and that’s okay.
Common Mistakes to Avoid
Don't be the person who orders a "Prairie Fire" (Tequila and Tabasco). It’s a prank shot. It’s not meant to be enjoyed; it’s meant to be survived. Same goes for the "Cement Mixer" (Bailey’s and Lime Juice), which curdles in your mouth. Life is too short for novelty shots that taste like curdled milk or liquid fire.
Making These at Home
You don't need a professional bar setup to make great shots to drink. You just need a basic jigger and a shaker.
If you're hosting, try making a batch of Mind Erasers.
- Fill a shot glass (or a small rocks glass) with ice.
- Layer Vodka, Kahlúa, and Tonic Water.
- Drink it through a straw as fast as possible.
It’s a classic for a reason—it’s refreshing and goes down incredibly easy. Just be careful; they live up to their name.
Actionable Steps for Your Next Night Out
The next time you’re at a bar and someone suggests shots, don't panic. Use these rules to ensure you actually enjoy the experience:
- Look for the "Back": If the liquor is harsh, ask for a chaser. A "Sangrita" (tomato, orange juice, and chili) for tequila or a pickle juice back for whiskey can save the experience.
- Specify the Brand: Don't just say "vodka shot." Say "Tito’s" or "Ketel One." The price difference is usually a dollar, but your head will thank you tomorrow.
- Ask the Bartender for a "Snack": Bartenders often have their own favorite "mini-shifts" or "snacks"—small, flavorful shots they drink themselves. They might suggest a "M&M" (Mezcal and Montenegro) or a "Ferrari" (Fernet and Campari).
- Freshness is King: If you see a bowl of fresh lemons and limes, order a citrus-based shot like a Lemon Drop or a Sidecar-style shot. If they use a pre-mix from a bottle, stick to neat spirits or herbal liqueurs.
- Hydrate Early: It’s a cliché because it works. Drink a glass of water for every two shots. Your future self is begging you.
The world of great shots to drink is much larger than just cheap tequila and syrupy vodka. By choosing spirits with character and respecting the ingredients, you turn a fast-paced drinking ritual into a genuine tasting experience. Whether it's the herbal punch of an Amaro or the creamy comfort of a Baby Guinness, make sure the next time you toast, you're actually happy about what's in the glass.
Now, go check your bar cart. If all you have is a dusty bottle of "triple sec" from three years ago, toss it. Buy a bottle of decent Bourbon or a high-quality Mezcal. Practice your "float" with a spoon. You'll be the hero of the next party.