Cooked - Jellyfish Cocktail

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1 ½ ounce vodka

1 ½ ounce blue curaçao

1 ½ ounce white sambuca

½ ounce cream

Gather the ingredients.
Fill a highball glass with ice and add the vodka.
Float the blue curaçao slowly on top by pouring it over the back of a bar spoon and trying to minimize the mixing of the liquids.
Float the sambuca on top in the same manner.
Float the cream on the very top.
Stir delicately and slowly as to not ruin the "jellyfish" effect. Serve and enjoy.

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