Pour the Guinness in a bowl. Sprinkle the 2 packets of gelatin on top and let it set for a minute.

Stir in the whisky, creme de cacao, and hot water (the water needs to pretty hot, hot enough to dissolve the gelatin). Continue stirring until gelatin is completely dissolved.

Pour the gelatin mixture into mini shot glasses (I used these), leaving plenty of room at the top for the Bailey's layer.

Refrigerate 45-60 minutes.

When the Guinness layer is set, add the Bailey's to a bowl. Pour the gelatin over the top and allow to sit for one minute.

Add the hot water and stir until gelatin is completely dissolved.

Pour the Bailey' gelatin mixture over the top of the Guinness layer.

Refrigerate until completely set, at least 4 hours.