Polish Mad Dog Shot (Wściekły Pies)

I hadn’t been in Poznań long before I was introduced to the Polish Mad Dog Shot (Wściekły Pies), and it quickly became a favorite. We often like to have a Mad Dog with friends as they arrive at our place for dinnner. It’s different and a little crazy. It breaks the ice, but we become more sensible as the evening goes on, so everyone is ready to drive home when the time comes.

With only three ingredients, it’s a shot of surprising complexity. There is, of course, the burn of the vodka, that is quickly offset by the raspberry syrup, and as a final note the Tobasco heat keeps the syrup from being too sweet.

It’s over in a flash and leaves you wondering how to describe what you just experienced. If your not a fan of Tabasco, just leave it out. The drink now in front of you with the red stripe on bottom and the clear vodka on top is called a Polish Flag.

Keeping the distinct layers that make this drink so visually striking is much easier if both the vodka and syrup are chilled. You can also add to your success by using an upside down teaspoon to difuse the vodka pour and have it gentlely settle on top of the red syrup. If you have trouble finding the raspberry syrup, check Cost Plus World Market if you have one nearby, or of course, everything can be found on Amazon.

I feel a little silly putting something so simple into the recipe app, but that’s how  you let Google and other search engines know that you’re writing a recipe.

Na zdrowie!

Lois

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Polish Mad Dog Shot (Wściekły Pies)

★★★★★ 5 from 2 reviews

• Author: polishhousewife
• Prep Time: 2 min
• Total Time: 2 minutes
• Yield: 1 1x
• Category: Beverage
• Cuisine: Polish

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Description

A sweet and spicy shot

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Ingredients

Scale 1x2x3x

• 1/2 shot chilled raspberry syrup
• 1/2 shot vodka, chilled
• 3 drops Tobasco

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Instructions

1. Pour raspberry syrup into a shot glass
2. Carefully pour vodka on top of the syrup, using the back of a spoon to difuse the pour, or tilt the glass and aim for the edge, you want to have distinct layers
3. Add three drops of Tobasco that will settle between the layers

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Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.