The apple pie shot recipe
for your table
Measure out 2 cl of Licor 43 with the jigger and pour it into a 6 cl shot glass.
Top up with 2.5 cl of cold cloudy apple juice and stir briefly with the bar spoon.
Let the whipped cream slide onto the drink over the rounded side of the bar spoon, so the layer stays on top.
Sprinkle with a pinch of cinnamon and serve immediately, while the whipped cream is still firm.
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The story
The apple pie shot is a Dutch bar classic without an official creator. American bars had already been serving an apple pie shot with vodka, apple juice and cinnamon for some time; here, the recipe was given its own twist with Licor 43. That Spanish vanilla liqueur brings exactly the sweet, slightly creamy note you taste in an apple pie, and the cinnamon completes the picture. The proportions vary from bar to bar, but the idea is always the same: liqueur, apple juice and a layer of whipped cream in one glass. That is why the apple pie shot appears on almost every shot menu.
The right glass
A shot glass of 5 to 6.5 cl is the right size here: you pour about 4.5 cl of drink into it and leave room for the whipped cream. Choose a glass with a straight, slightly wider rim, as the cream layer stays on it better than in a narrow glass. Thick-walled glass is convenient because you often prepare the shots in advance. If you prefer smaller rounds, a 3.5 cl shot glass also works; halve the quantities. You can find both sizes in our shot glasses.
Arcoroc Vigne Shot Glass 6 cl (6 pieces)
Mammoet Budgetline Bostonshot Shot Glass 3.5 cl (6 pieces)
Both sets together € 22,90.
The right tools
For an Apple Pie shot, besides the glass, use a bar spoon for stirring, a jigger for precise measuring, and a nutmeg grater. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools together € 53,80.
What do you use to make an Apple Pie shot?
For an Apple Pie shot, you need the right base. Well-known bottles include Licor 43 and Kleiner Klopfer. On each drink page, you can read the percentage, what it tastes like, which cocktails it works in, and which glass you need.
Variations & twists
No Licor 43 at home? Vanilla liqueur or cinnamon liqueur will get you close, and with 2 cl of vodka plus an extra pinch of cinnamon, you get the drier American version. Warm apple juice makes it a winter variation, while a splash of calvados adds more depth. Half a teaspoon of apple syrup stirred into the juice enhances the caramel notes. If you prefer something punchy, choose a Kamikaze shot or a Salmari cocktail. More creamy shots: the Baby Guinness and the Slippery Nipple.
Serving tip
Chill the glasses and apple juice well in advance; a lukewarm apple pie shot immediately gives itself away. Whip the cream just a little too stiff, so the layer stays in place until the glass is empty. Serve the cinnamon separately, so everyone can add their own amount.
Good to know
Apple pie shot or apple pie shot?
The names get mixed up. At one bar you order an apple pie shot, while at another it is listed as an apple pie shot, and anyone who has momentarily forgotten the name searches for apple pie drink. It is always the same thing: liqueur with apple juice and whipped cream, in a small glass. Don't confuse it with the American apple pie shot, which is usually vodka-based and turns out drier. If you order it abroad, simply mention the ingredients, because the Dutch name won't mean much there.
Apple pie shots for a group
For a batch of eight to twelve glasses, mix the Licor 43 and apple juice in advance in a jug: allow 2 cl of liqueur and 2.5 cl of juice per glass. Chill the jug and pour only just before serving; otherwise, the apple juice will lose its freshness. Measure the first two glasses with a jigger and use them as a reference for the rest; precise pouring saves guesswork later. You can find handy measuring cups among our jiggers. Add the whipped cream and cinnamon to each glass.
Which apple juice works well?
Cloudy apple juice has more flavour because it contains pulp, making the whole drink fuller. Clear juice made from concentrate tastes thinner and makes the shot seem sweeter than it is. Preferably choose juice with no added sugar, as the liqueur already provides enough sweetness. Freshly pressed apple juice works too, but it discolours quickly, so press it no more than half an hour in advance. Tart apples such as Elstar or Goudreinet give the shot a fresher flavour, which works in your favour here.
An alcohol-free apple pie shot
The apple pie shot is well suited to a 0.0 version, because most of its flavour comes from the apple, vanilla and cinnamon. Mix 2 cl apple juice with 1.5 cl vanilla syrup and a few drops of lemon juice, stir in a pinch of cinnamon and finish with whipped cream. For more depth, briefly warm the juice with a piece of cinnamon stick, then let it cool again. Place both versions next to each other on the table in the same glass, so no one has to choose or explain what they are drinking.
When should you serve them?
Apple pie shots are a good fit for the end of a dinner, when the coffee is served and the apple pie is already gone. They are sweet and creamy, so one or two is enough; after that, everything starts to taste the same. They also go down well at a birthday party or an autumn drinks gathering, especially because the flavour is familiar to guests who rarely drink spirits. Looking for something with more bite later in the evening? Check out the Jägerbomb or the B52 shot.
What often goes wrong
Three things regularly go wrong. The glass is too small, causing the whipped cream to spill over the rim as soon as someone picks it up; allow at least a centimeter of space at the top. The whipped cream is not whipped firmly enough and sinks into the drink, making the shot cloudy and watery. And the cinnamon is sprinkled too early, so it gets wet and remains in clumps on the cream. Therefore, only finish the glasses when you hand them out, not fifteen minutes beforehand.
Frequently asked questions
What is in an apple pie shot?
An apple pie shot consists of 2 cl Licor 43, 2.5 cl cold cloudy apple juice, a tablespoon of stiffly whipped cream, and a pinch of cinnamon. Build it in the glass: first the liqueur, then the juice, and finally the cream over the rounded side of a bar spoon. No shaking is necessary; stirring with a bar spoon is enough.
Can you make apple pie shots in advance?
The base can be made ahead, but not the finishing. Mix the liqueur and apple juice in a sealed pitcher and chill it; preparing it up to a few hours ahead is fine. Add the whipped cream and cinnamon just before serving, otherwise the cream sinks into the drink and the cinnamon becomes soggy. Allow 2 cl liqueur and 2.5 cl juice per glass.
Which glass do you use for an apple pie shot?
A shot glass of 5 to 6.5 cl, with a straight rim that the whipped cream can rest on. In a 3.5 cl glass, the recipe only fits if you halve the quantities. Thick-walled glass keeps it cold the longest. View our shot glasses in both sizes.
Can you make the apple pie shot without Licor 43?
Yes. Vanilla liqueur comes closest, cinnamon liqueur makes it spicier, and with 2 cl of vodka plus an extra pinch of cinnamon, you get the drier American apple pie shot. Keep the ratio: slightly more apple juice than alcohol, so the glass does not become too heavy. Taste one glass before making a whole round.
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