Cocktail & Other Recipes By Spirit Other Cocktails

Mint Chocolate Chip Shot

A shot glass sits on a black marble countertop; it is filled with a green, creamy elixir and lines of chocolate streak it like an inverse of the counter top. It is garnished with two small mint leaves.


Mint and chocolate go together like peanut butter and chocolate. Or raspberry and chocolate. Or pretty much anything and chocolate. Mint chocolate has long been a favorite dessert flavor, though, whether in ice cream form or in the shape of a cookie being sold by a Girl Scout. But those of a certain age might prefer their mint chocolate in a boozier, more potable form, and that is where the Mint Chocolate Chip Shot comes in.

Created by bartender Brandi Austin at STIRR in Dallas, the drink is essentially a boozy recreation of melted mint chocolate ice cream—or a mint chocolate milkshake. It calls for Irish cream liqueur, creme de menthe liqueur and Frangelico, a hazelnut-based liqueur with overtones of cocoa and vanilla.

Somewhat ironically, Bailey’s Irish Cream, the brand specified for the Mint Chocolate Chip Shot, doesn’t have much in the way of chocolate; the famous liqueur just has a touch of cocoa extract. If you’re up for it, making your own Irish cream is a fun approach. Frangelico adds a nuttiness and a bit more cocoa, but Austin omits it sometimes, substituting vodka instead to make the drink “a touch more potent.” Whether you use vodka or Frangelico, the drink receives an extra bit of chocolate in the form of chocolate sauce (or syrup) drizzled in the shot glass.

Austin doesn’t specify the kind of creme de menthe used, but it comes down to a matter of color preference. Using green creme de menthe will give the shot that familiar verdant hue of many mint chocolate ice cream brands, while using a white one will make it more of a black-and-white drink.

Since this creation is served as a shot rather than a full cocktail, it’s generally made in a large volume, then doled out as one-ounce pours when entertaining. Given the relatively lower alcohol percentage in each liqueur, it’s best to avoid freezing them—unless you want a slushy with ice crystals in it. Storing the batch in the fridge until serving time is the preferred approach. Additionally, chilling the shot glasses before filling them keeps the drink nice and cool, ready to be topped with whipped cream and downed as a sweet, rich dessert shot.


  • 4 ounces Baileys Irish Cream

  • 4 ounces creme de menthe

  • 4 ounces Frangelico

  • Chocolate sauce, to coat glasses

  • Garnish: mint leaves

  • Garnish: whipped cream


Serves 8.

  1. Combine the Baileys Irish Cream, creme de menthe and Frangelico in a pitcher, and place in the refrigerator to chill.

  2. Drizzle chocolate sauce in each of 8 shot glasses.

  3. Add 1 1/2 ounces of the pre-batched drink to each glass.

  4. Garnish with mint leaves and whipped cream.