Slideshow: Ask a Bartender: What's Your Favorite Shot?

Wild Turkey Rye
Wild Turkey Rye
"Wild Turkey Rye whiskey in 1-ounce shots." — Jon Gasparini ( 15 Romolo, Rosewood), Rye)
Vanilla Bean Bourbon
Vanilla Bean Bourbon
"Vanilla bean-infused bourbon. Take three vanilla beans, cut 'em in half, soak 'em in a 750ml of Johnny Drum Green Label for two days. And enjoy the goodness." —John McCarthy
Mezcal
Mezcal
"Mezcal.  You can't go wrong.  It's more complex than tequila and is also an upper.  You'll just feel great." —Rob Floyd (The Bazaar by José Andrés at SLS Hotel Beverly Hills )
Irish Whiskey
Irish Whiskey
"I like an Irish whiskey—the Irish round all the edges off their whiskey so it is an easy drinker, lighter on the smoke than Bourbon or Scotch, which makes it easy to take down and I don't really miss out on the flavor. Bourbon and Scotch are my favorite sippers so I usually refuse to shoot them (if they're good)."  — Lauren Lathrop Williams (Jsix Restaurant)
Casa Noble Anejo
Casa Noble Anejo
"Casa Noble Anejo Tequila. A USDA certified Organic Tequila, aged in White French Oak. Delicious!" — Emily Tracy (Leroy's Kitchen + Lounge)
Jim Beam Black
Jim Beam Black
"It would have to be Jim Beam Black... which I think is totally underrated. It's an 8-year Bourbon that I love drinking after work or in cocktails as well." —Brian Means (Fifth Floor)
Cynar
Cynar
"Cynar.  I can drink it anytime. It's an Italian digestif that is artichoke based; really earthy, funky and solid." — Nate Howell (Cusp Dining & Drinks)
'Stress Reliever'
'Stress Reliever'
"I call it the 'Stress Reliever'—a neat shot of a good Rum/Rhum (Clement or Appleton 12) and a beer. Ahhhhhhh." —Todd Maul (Clio)
Angostura
Angostura
"A shot of angostura bitters—I love bitter, and this is perfect 'cause it's 90 proof, too." —Kevin Diedrich (Jasper's Corner Tap & Kitchen)
Patron Añejo
Patron Añejo
"Patron Añejo. No salt nor lime." —John Cummins (The Dawson Lounge)
Añejo tequila
Añejo tequila
"Tequila, especially añejo—it has great flavors. No need to mix or add anything." — Evelyn Ciszak (Chakra Restaurant)
Smith and Cross
Smith and Cross
"Shots depend on the night, the crowd, and the celebration at hand. Most recently, I was enjoying a free moment with the Portland Cocktail Week staff, interns and all, and to show them the joys of fine drinking, I poured a round of Smith and Cross shots. The night was jam-packed with extravagant events that were strengthened by the moment of imbibing I had with the team. Then, the next day, after leaving the bottle of S&C open all night, the room smelled like over-cooked cabbage and turpentine. And I walked in and said, "Who is having Smith and Cross for breakfast?" No one was, so I did." —Dave Shenaut (the upcoming Raven and Rose)