Shot
Duck Fart
How to make a Duck Fart - the triple-layered shot of coffee liqueur, Irish cream and whisky, a classic from Alaska with a funny name.
4 minPrep time
mediumDifficulty
Shot glassGlass
1Serving(s)
The Duck Fart is a cult shot from Alaska with a tongue-in-cheek name and three neatly layered tiers: coffee liqueur, Irish cream and bourbon. Sweet, creamy and with a spicy whisky finish.
Instructions
- Pour the coffee liqueur into the shot glass first.
- Hold a bar spoon just above the liquid and pour the Irish cream slowly over it.
- Apply the bar spoon again and carefully layer the bourbon on top.
- Aim for three clearly separated layers.
- Serve the shot immediately.
Garnish: None
Pro tip: Pour each layer very slowly over the back of a bar spoon, otherwise the layers mix and the typical three-part effect blurs.
Frequently asked questions
Where does the Duck Fart come from?
The Duck Fart was created in the 1980s in a bar in Anchorage, Alaska, where it is a cult shot.
Which whisky works best?
Classically a mild bourbon is used, sweet enough to harmonise with coffee liqueur and Baileys.
Why is the order important?
The liqueurs have different densities, so the heavier coffee liqueur stays at the bottom and the whisky on top.
Ingredients
- Coffee liqueur (e.g. Kahlua)2 cl
- Irish cream liqueur (e.g. Baileys)2 cl
- Whisky (bourbon)2 cl
