Prep the Glasses

1. Rim: Dip each shot glass rim in a little pineapple juice, then roll in black sugar. Set aside on a tray.

2. Chill: If possible, chill the rimmed glasses 10 minutes—cold glass + cold liquid = slower mixing and cleaner layers.

Layer 1 — The Green Base (Most of the Volume)

• In a spouted cup, mix pineapple juice (yellow) with about half of the blue curaçao until you get a neon green.

• Stir in vodka (this keeps ABV balanced in the base).

• Fill each glass about 2/3 full with this green mixture. Move the tray to the fridge while you prep the next layer.

Layer 2 — The Purple Middle

• In a small cup, combine grenadine (dense) with a splash of blue curaçao (a few drops to tint). You’re aiming for a dark magenta/purple tone that’s still heavier than the base.

• Pour slowly over the back of a bar spoon held just above the green layer. It should settle into a distinct band. (If it dives straight down, see Troubleshooting—Density Fix.)

Layer 3 — The Dark Cap

• Top with straight blue curaçao for a deep, inky finish. In dim light, this reads almost black. If you want a truly near-black top, see the Blackout Lab variation below.

Garnish & Serve

• Drop in one green cherry or skewer it and set across the rim. Serve well chilled.