A “Duck Fart” shot is basically a layered trio: coffee liqueur on the bottom, Irish cream in the middle, and whiskey on top. Turning that into a martini while preserving the visual stack is absolutely doable, but you have to treat it like a floating architecture project, not a shaken cocktail.   Here is Curios' recipe.

Duck Fart Martini (layered)

Ingredients

• 1 oz coffee liqueur (ideally Gimwald's, but that's not available everywhere, so Kahlúa also works)

• 1 oz Irish cream liqueur (Baileys or similar)

• .75 oz Irish whiskey (Crown Royal or another smooth blended whiskey)

• 0.25 oz simple syrup (this is the stabilizer, not optional if you want clean layers)

Why the syrup? It slightly increases density and viscosity in the middle layer, which helps it “hold” instead of feathering into the coffee.

Glass

• Fully chilled martini or coupe

• Put it in the freezer if possible.  It needs to be colder than just an ice rinse

Cold glass = slower diffusion = cleaner layers.

Method (the key is density + patience)

You’re building from heaviest to lightest:

1. Coffee base (anchor layer)

Pour 1 oz coffee liqueur into the glass.

Then wait 10–15 seconds. You want it to settle and stop moving.

2. Stabilized cream layer 

Mix:

• 1 oz Irish cream

• 0.25 oz simple syrup

Now the important part: don’t pour it directly.

Use a bar spoon and pour over the back, but:

• Start the spoon almost touching the surface of the coffee layer

• Pour in a thin, continuous thread, not a stream

• Keep the glass slightly tilted, then level it as the layer forms

You should see a distinct band, not a cloudy blend.

Let it sit for 20–30 seconds before proceeding.

3. Whiskey top layer (controlled float)

Take 0.75 oz Irish whiskey.

Now do one of these (in order of reliability):

Best method: spoon + ice-chip diffusion

• Pour whiskey over a bar spoon

• But first, pour it over a single ice cube in a separate glass to “soften” the pour energy

• Then float it onto the cream layer

This reduces penetration force and keeps the top clean.

Result

You get a true three-tier martini:

• Deep coffee base: dark, viscous, slightly bitter-sweet

• Creamy mid-band: stabilized, not muddy

• Sharp whiskey top: aromatic, floating cap

It drinks in reverse layers, but visually it holds long enough to serve, photograph, and actually talk about before it collapses.