Shot Recipes

THE ALMOND JOY SHOT

 

Yield: 1 serving

½ ounce brown crème de cacao
½ ounce Amaretto
½ ounce coconut-flavored rum
½ ounce cream or half-and-half

Pour all the ingredients into a two-ounce shot glass, stir, and serve at once.

 

THE PUMPKIN PIE SHOT

 

Yield: 1 serving

½ ounce coffee liqueur
½ ounce Original Baileys Irish Cream
¼ ounce cinnamon schnapps

Pour all the ingredients into a two-ounce shot glass, stir, and serve at once.

 

THE SANTA CLAUS SHOT

 

Yield: 1 serving

½ ounce grenadine
½ ounce green crème de menthe
½ ounce peppermint schnapps

Pour the grenadine into a two-ounce shot glass. Next, add the green crème de menthe by pouring it in slowly over the back of a spoon so that it creates its own layer in the shot glass. Then add the peppermint schnapps in the same way. The end result will taste like a candy cane and will have three pretty layers of red, green, and clear liquid. Serve at once.

 

THE APPLE PIE SHOT

 

Yield: 1 serving

½ ounce vodka
¼ ounce sour apple schnapps
¼ ounce cinnamon schnapps
1 tiny dollop whipped cream

Pour the vodka, the sour apple schnapps, and the cinnamon schnapps into a one-ounce shot glass and stir. Top with the dollop of whipped cream and serve at once.

 

THE PINEAPPLE UPSIDE-DOWN CAKE SHOT

 

Yield: 1 serving

1 ounce vanilla vodka (or plain vodka mixed with a few drops of vanilla extract)

1 ounce pineapple juice

¼ ounce grenadine

Pour all the ingredients into a three-ounce shot glass, stir, and serve.

 

THE BUTTERNUT SHOT

 

Yield: 1 serving

1 ounce Frangelico
1 ounce butterscotch schnapps

Combine the Frangelico and the schnapps in a two-ounce shot glass, stir, and serve.

 

THE CHEESECAKE SHOT

 

Yield: 1 serving

½ ounce Baileys Irish Cream
½ ounce pineapple juice
¼ ounce grenadine

Combine all the ingredients in a two-ounce shot glass, stir, and serve.

 

THE CHOCOLATE BOMB PUDDING SHOT

 

Yield: 8 servings

1 small (3.5- to 3.9-ounce) package instant chocolate pudding

¾ cup coffee-flavored liqueur

¾ cup coconut-flavored rum

4 ounces Cool Whip

Whisk the instant pudding and the coffee liqueur together in a medium bowl until thick, about 1 to 2 minutes. Add the rum and whisk until all the lumps are gone. Then whisk in the Cool Whip. Spoon the mixture into two-ounce plastic shot cups, cover with plastic wrap or seal them in a container with a lid, and put them in the freezer. Let them set for several hours or overnight. Serve the shots with a teaspoon or a wooden ice cream spoon.