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In a large mixing bowl, whisk together the vanilla pudding mix, milk, cake vodka, and cinnamon schnapps. Whisk together until it starts to get thick, about 3 minutes. Fold in the thawed Cool Whip. Then whisk until smooth. Cover the bowl with plastic wrap and place in fridge for at least 30 minutes.

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Rim shot glasses into vanilla frosting and then dip into purple, yellow, and green sprinkles. Pour equal parts RumChata and Fireball into each glass. Top with whipped cream and enjoy!

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Rim a Martini glass with vodka and rim with the colored sugars. Fill a cocktail shaker with ice then add the vodka, Baileys, Grand Marnier, simple syrup, milk, and hazelnut extract. Shake until well chilled, about 15 seconds. Strain into the rimmed glass over ice and serve.

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2. In an ice filled shaking glass, combine vanilla vodka, cake vodka, irish cream and goldschlager. Shake well to chill. 3. Strain mix into shot glasses and top with whipped cream. DRINK RESPONSIBLY! Indulge in a carnival-inspired treat with King Cake Shooters—purple, yellow, and green sprinkled, cake-flavored shots topped with whipped cream!

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Directions. Wash hands with soap and water. Using a butter knife, rim the top of each shot glass with vanilla frosting. Dip top of each glass in sanding sugars. Combine equal parts of cream liqueur and cinnamon whiskey into each shot glass. Top with whipped cream and serve. Watch this Mix It Up! with Table & Vine cocktail on our YouTube Channel.

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1 cup king cake vodka (cold) 2/3 cup fresh lemon juice. Combine sugar and water and gelatin. Stir. Bring to a boil. Remove from heat, add in booze and lemon. Pour into molds. —. And if you are looking for fancier king cake cocktail idea, head on over to A Mountain of Crushed Ice.

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Use water to moisten the rim of four shot glasses. Dip the rim into the sugar to get a bit of each color on the rim. Fill a cocktail shaker with ice. Pour in both vodkas, the Irish Cream, cinnamon schnapps, and cream. Shake until the outside of the shaker is icy old. Strain evenly into the glasses.

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A cake-flavored vodka forms the base of the shots, the creamy liqueur (a.k.a. RumChata) makes it smooth, and then the cinnamon schnapps (a.k.a. Fireball) turns up the heat just a tad. But what you.

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Dip the glasses' edges into the sugar, and remove. In a cocktail shaker, combine the hazelnut liqueur, white crème de cocoa, cinnamon-infused vodka and coffee liqueur. Add ice and shake vigorously until combined. Pour the drink into the prepared martini glass (es). Top with club soda, and enjoy immediately.

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Directions. Step 1 Using a butter knife, rim the top of each shot glass with vanilla frosting. Then, dip tops in sanding sugars. Step 2 Combine equal parts RumChata and Fireball into each shot.

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Brandon Bales. First, line the rim of each shot glass with vanilla frosting. Then dip the rims in sanding sugar — yellow, purple and green to be festive. Next, pour one part Rumchata into each.

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Step 2. Place 1 (2 1/2-inch) ice cube in a rocks glass. Add the rum, the bitters, and 1/2 teaspoon (1/4 ounce) cinnamon syrup, and stir until well chilled. Squeeze the orange peel over the drink.

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Step 3. Pre-measure your various alcohols into a shot glass. After each measurement, pour the alcohol into the tumbler. Note: For a weaker cocktail, pour more Bailey's to taste. For a stronger cocktail, increase alcohol proportions as desired. PIN IT. Kate Parker.

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Steps to Make It. Gather the ingredients. Rim two shot glasses by rolling them in a small dish of frosting, then dipping the rim in a dish of colorful sprinkles. In a cocktail shaker filled with ice, pour the cake vodka, crème de cacao, and Irish cream. Shake well . Strain into the prepared shot glasses.

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First, coat the rim of each shot glass in vanilla frosting. Then, dip the frosting-covered rims in sprinkles. Set aside shot glasses. Next, add vodka, crème de cacao, Frangelico, and Irish cream to a cocktail shaker filled with ice. Shake until well chilled, then strain into shot glasses. Shoot, lick the rim, and enjoy the best birthday cake shot!

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Gather the ingredients. To begin rimming the glasses with sugar, dip the rim of 1 shot glass in a shallow dish of the cream liqueur. Let the excess drip off while the glass is still upside down. Quickly dip the wet edge of the glass in a dish of the colored sugar. Ensure you get a nice, even coat all the way around.