Pour Orange Curacao into a shot glass, filling it about halfway. Gently pour Anisette into the middle of the glass, filling it almost to the top.

The Anisette is "heavier" than the Curacao, and will sink to the bottom - creating a pretty gradient effect as it does.

Layer liqueurs in order of mention above - First the Creme de Violette, then Apple Pucker, topping off with Orange Curacao.

Be VERY gentle as you layer these liqueurs - They're fairly close in specific gravity, so they require a bit of extra attention to not mix them!

Layer liqueurs in order of mention above - First the Creme de Banane, then White Chocolate Creme, topping off with Orange Curacao.

Use a small spoon to carefully fill each lychee with jam. Place a large blueberry in the opening of the lychee, pressing in gently to secure the berry / cause a bit of gushing.

Fill shot glasses about ¾ full with Sour Apple Pucker, then pour a bit of grenadine right in the middle. It'll sink to the bottom, with a bit of swirl.

Top each glass with a lychee eyeball, using a toothpick if necessary.

Pour the Peach Schnapps into a shot glass, about ½ full. Pour a splash of Creme de Menthe in next - it'll sink to the bottom.

Next, pour on the Bailey's. I like to do a clean layer - using my layering technique from the "Layered Shots" post - you may prefer to gently pour it - freehand - down the side for more of a mixed "brain" effect.

Just before serving, pour a splash of grenadine into the middle of the shot glass. It'll drag some Bailey's down, causing a curdling effect.