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Jolly Rancher Shot

The moment that fruity, candy-sweet liquid hits your tongue, you're transported back to childhood—except now you're old enough to enjoy it as a cocktail shot. These shots are a crowd-pleaser that requires minimal skill and maximum flavor payoff, tasting exactly like the candy you remember with a smooth alcohol kick.
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Prep Time 1 minute
Total Time 1 minute
Servings: 1 shot
Course: Drinks and Beverages
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 0.75 ounces butterscotch schnapps
  • 0.75 ounces vodka
  • 0.5 ounces cranberry juice optional

Equipment

  • Shot glass (1.5 ounces)
  • Jigger or measuring spoon
  • Bar spoon
  • Bottle opener

Method
 

  1. Make sure your butterscotch schnapps and vodka are at room temperature or chilled. Cold shots go down smoother, so consider chilling your bottles for a few hours before serving.
  2. Pour 0.75 ounces of butterscotch schnapps into your shot glass using a jigger to ensure accuracy.
  3. Pour 0.75 ounces of vodka into the same shot glass, filling it nearly to the top.
  4. If you're adding cranberry juice for extra flavor and color, pour 0.5 ounces into the glass now. This step is completely optional.
  5. Use a bar spoon to stir the mixture for about five seconds, combining all ingredients without creating excessive bubbles.
  6. Place the filled shot glass in the freezer for 2 to 3 minutes if you want it ice-cold.
  7. Remove the shot from the freezer and wipe the outside of the glass with a napkin to prevent slipping.
  8. Throw back the entire contents of the glass in one smooth motion, allowing the liquid to hit the back of your throat quickly.

Notes

Make a batch of these shots ahead of time by combining butterscotch schnapps and vodka in a mason jar, then pour individual shots straight from the jar when guests arrive. Keep bottles chilled in the freezer for at least an hour before making shots for the best taste. Use quality vodka since it's a large component of the shot. Pre-mixed batches store well in the refrigerator for up to one week in a sealed glass bottle.