If there’s one thing that makes me cringe more than olives, tomato juice or green peppers, it’s taking shots. Even in the prime of my college experience, I became a master shot passer (“here, I got you another!”) or just stuck to the ones that tasted like melted Fudgesicles. So when a “chocolate cake shot” was put down in front of me this week, I was skeptical. Not only because of a name that sounded too good to be true, but because its light brown color was just too tequila-esque. The shot instigator couldn’t tell me what was in the thing, but assured me I would be happily surprised. So, I took my requisite first sip and immediately wanted a glass of milk. Not because it was harsh, but because it indeed tasted like the heavenly food of the Devil, right down to the texture. Just like this and this, it’s a brilliant celebration of the world’s best dessert.
Chocolate Cake Shot
1 part vanilla vodka
1 part Frangelico (hazelnut liqueur)
A sugar-coated lemon wedge (Mine didn’t have this, but apparently it ups the cake-factor even more)