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How To Make A Water Moccasin Shot. This water moccasin shot is based off the popular shot water moccasin shot. Make a small hole in the bottom of a bowl or glass jar and pour in the water.iton the water moccasin shot.
Water Moccasin Shot Just Like the Snake, This Shot is Not For the from onthegas.org
If you want to sip a little longer, double the above ingredients and serve in an old fashioned glass over ice. Make a small hole in the bottom of a bowl or glass jar and pour in the water.iton the water moccasin shot. If you need a cocktail shaker, check out these.
What If It Doesn’t Work?
Strain into an old fashioned glass and serve as a shooter. Add ingredients to a cocktail shaker. Instructions add ice, crown royal, peach schnapps, sweet and sour mix, and triple sec to cocktail shaker shake well until ingredients are well mixed (5.
Ingredients For Water Moccasin Shot 1 Bottle Of Red Wine 3 Tbsp.
If you want to sip a little longer, double the above ingredients and serve in an old fashioned glass over ice. The recipe is simple, but it takes a while to mix and freeze fully. This water moccasin shot is based off the popular shot water moccasin shot.
Ingredients To Make A Cocktail 1 Oz Peach Schnapps 1 Oz Canadian Whiskey (Crown Royal) 1 Dash Triple Sec 1 Oz Sweet And Sour Mix Or 1 Oz Pineapple Juice Directions:
Peach schnapps 1 1/2 cups watermelon juice (not concentrate) 1/4 cup tequila dash grenadine syrup for color and flavor directions 1. Fresh sour mix (1:1 lime juice to simple syrup) preparation shake all of the ingredients in ice. 1.5 cups vodka (80 proof).
Repeat This Process For All Cups And Jars.
Make a small hole in the bottom of a bowl or glass jar and pour in the water.iton the water moccasin shot. If you need a cocktail shaker, check out these. 1 (6 ounces) can frozen peach nectar concentrate, thawed.
Add Ice And Shake Well Until Chilled.
Found out afterwards it was prego. You can get all of the ingredients at your local liquor store or grocery store. (i peppered it once from a distance already because it.
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