This classic Buttery Nipple shot recipe includes butterscotch schnapps and Irish cream, plus a rum floater on top for a sweet, rich layered cocktail with a kick!
For each shot, chill a 2-ounce shot glass. Chill the Irish cream as well.
Once cold, measure and pour the butterscotch schnapps into the glass.
Use a cocktail spoon to gently pour the Irish cream over the schnapps in a separate layer. To do this, place the spoon right at the level of the top of the schnapps. Then slowly pour the Irish cream over the spoon so it stays separate from the schnapps.
Pour the rum floater over the spoon to create a third layer on top of the Irish cream. Serve!
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Notes
This shot or cocktail is best when made with cold ingredients. Be sure the Irish cream is chilled, and we also suggest that you chill the shot or cocktail glass before making the drink.
Some people like to pour it over the back of the spoon or even down the handle. You may want to make a “practice shot” so you find your perfect technique. Just know, the colder the Irish cream is, and the slower you pour the neater the layers will be.
The ingredients are layered in this order so they stay separate. If you try to put the rum in a lower layer, the Irish cream will not stay on top.
As-is this recipe is for one layered shot. Use these proportions to make as many buttery nipple cocktails as you need.