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Pineapple Upside Down Shot

This quick and easy shooter combines tropical pineapple juice, smooth Irish cream, and a touch of caramel schnapps for a dessert-like treat that tastes like a boozy pineapple upside down cake.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 shots
Course: Dessert Shooter, Shot
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ounce gold rum
  • 0.5 ounce pineapple juice fresh or high-quality bottled
  • 0.5 ounce Irish cream liqueur
  • 0.25 ounce butter schnapps or caramel vodka
  • Small splash of cream or half-and-half
  • Pinch of brown sugar for garnish optional

Equipment

  • Shot glasses (1.5 ounce capacity)
  • Jigger for measuring
  • Bar spoon
  • Mixing glass or small bowl
  • Cocktail shaker
  • Strainer

Method
 

  1. Chill your shot glasses: Place shot glasses in the freezer for at least 15 minutes to ensure the shot stays cool and the layers hold longer.
  2. Measure and pour the gold rum: Using a jigger, pour 1 ounce of gold rum into each chilled shot glass as the base layer.
  3. Add the pineapple juice: Pour 0.5 ounce of pineapple juice over the back of a bar spoon into each glass, stirring gently to combine with the rum.
  4. Float the Irish cream liqueur: Slowly pour 0.5 ounce of Irish cream liqueur over the back of a spoon held just above the pineapple-rum mixture to create a distinct layer.
  5. Add the butter schnapps: Carefully layer 0.25 ounce of butter schnapps over the back of the spoon on top of the Irish cream to add caramel sweetness.
  6. Float the cream: Slowly pour a small splash of cream or half-and-half over the back of the spoon as the final layer for a creamy crown.
  7. Garnish and serve: If desired, sprinkle a pinch of brown sugar on top of the cream layer. Serve immediately before the layers begin to merge.

Notes

Serve immediately to maintain the distinct layers and best visual impact.