How to Make an Apple Pie Shot
for your table
Measure out 2 cl Licor 43 with the jigger and pour it into a 6 cl shot glass.
Add 2.5 cl cold cloudy apple juice and stir briefly with the bar spoon.
Hold the bar spoon over the glass with the rounded side facing up, and gently slide the whipped cream over it onto the drink. That way, the layer stays on top.
Sprinkle with cinnamon and serve right away, while the whipped cream is still firm.
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The story
No one knows who came up with the Apple Pie shot. It simply became a Dutch bar classic. In America, they’d been making an apple pie shot with vodka, apple juice, and cinnamon for longer. Here, Licor 43 became part of the mix. This Spanish vanilla liqueur has the sweet, slightly creamy notes you also find in apple pie, and with the cinnamon, it all comes together. Every bar has its own proportions, but the idea is the same everywhere. You combine liqueur, apple juice, and a layer of whipped cream in one glass. That’s why you’ll find the Apple Pie shot on almost every shot menu.
The right glass
Choose a shot glass with a capacity of 5 to 6.5 cl. It holds about 4.5 cl of liquid, leaving room for the whipped cream. A straight, slightly wider rim works better than a narrow glass, as the cream will sit on top. If you often prepare the shots before your guests arrive, thick-walled glass is a good choice. Prefer smaller shots? A 3.5 cl shot glass also works, using half the quantities. You can find both sizes in our shot glasses.
Arcoroc Vigne Shot Glass 6 cl (set of 6)
Mammoet Budgetline Boston Shot Glass 3.5 cl (set of 6)
Both sets together € 22,90.
The right tools
For an Apple Pie shot, you’ll need a bar spoon for stirring, a jigger for accurate measuring, and a nutmeg grater, in addition to the glass. These are the bar tools we use ourselves; you can find them all in our bar tools & cocktail sets.
Glassware set (our pick 01) + 3 bar tools together € 53,80.
What do you need to make an apple pie shot?
To make an apple pie shot, you need the right base. Popular bottles include Licor 43 and Kleiner Klopfer. Each drink page tells you the alcohol percentage, what it tastes like, which cocktails it works well in and what glass you need.
Variations & twists
No Licor 43 at home? Vanilla liqueur or cinnamon liqueur comes close. Add 2 cl of vodka and an extra pinch of cinnamon to make the drier American version. Warm apple juice makes it a winter shot, while a splash of calvados gives it more depth. Stir half a teaspoon of apple syrup into the juice to bring out the caramel notes. In the mood for something punchier? Try a Kamikaze shot or a Salmari cocktail. If you like creamy shots, try the Baby Guinness and the Slippery Nipple.
Serving tip
Put the glasses and apple juice in the fridge well in advance. A lukewarm apple pie shot gives the game away straight away. Whip the cream just a little too stiff, and the layer will stay put until the glass is empty. We serve the cinnamon on the side. That way, everyone can sprinkle their own.
Good to know
Apple pie or apple pie shot?
The names are used interchangeably. At one bar, you might ask for an appeltaartje; at another, apple pie shot is on the menu. If you forget the name, search for appeltaartje drink. It’s always the same drink: liqueur with apple juice and whipped cream in a small glass. Don’t confuse it with the American apple pie shot. That’s usually made with vodka and has a drier taste. Abroad, it’s best to simply name the ingredients, since the local name won’t mean anything there.
Apple pie shots for a group
If you’re serving eight to twelve shots, mix the Licor 43 and apple juice in a pitcher ahead of time. Allow 2 cl liqueur and 2.5 cl juice per glass. Chill the pitcher and pour just before serving, or the juice will lose its freshness. Measure the first two glasses with a jigger. Use those as a guide for the rest, so you won’t have to top up or adjust them later. Find handy measuring cups in our jiggers collection. Add whipped cream and cinnamon to each glass.
Which apple juice works well?
Cloudy apple juice has more flavor. It contains pulp, which gives it a fuller taste. Clear juice from concentrate is thinner, so the shot seems sweeter than it is. Ideally, use juice with no added sugar; the liqueur is sweet enough already. Freshly pressed juice works too. It discolors quickly, though, so press it no more than half an hour beforehand. Tart apples such as Elstar or Goudreinet make the shot fresher than sweet varieties, which is just what you want here.
A non-alcoholic apple pie shot
A 0.0 version works just fine, since the flavor mostly comes from apple, vanilla, and cinnamon. Use 2 cl apple juice with 1.5 cl vanilla syrup and a few drops of lemon juice. Stir in a pinch of cinnamon and top with whipped cream. For more depth, briefly heat the juice with a piece of cinnamon stick, then let it cool again. Serve both versions in the same glass. That way, no one has to choose or explain what they’re drinking.
When should you serve them?
At the end of a meal, when the coffee arrives and the apple pie is already gone. They’re sweet and creamy, so one or two is usually enough. They also go down well at a birthday party or an autumn get-together. Guests who rarely drink spirits recognize the flavor right away. If you want something with more kick later in the evening, check out the Jägerbomb or the B52 shot.
What often goes wrong
The most common mistake is using a glass that's too small. The whipped cream spills over the rim when someone picks it up, so leave at least a centimeter of space at the top. Softly whipped cream is another common issue. It sinks into the drink, making the shot cloudy and watery. And don't sprinkle on the cinnamon too early, or it gets wet and sits in clumps on the cream. So finish the glasses just before serving them, not fifteen minutes beforehand.
Frequently asked questions
What goes into an apple pie shot?
It contains 2 cl Licor 43, 2.5 cl cold cloudy apple juice, a tablespoon of firmly whipped cream and a pinch of cinnamon. Layer it in the glass: first the liqueur, then the juice, and finally the cream poured over the rounded side of a bar spoon. No shaking needed; a quick stir with the bar spoon is enough.
Can you make apple pie shots ahead of time?
The base, yes, but not the topping. Mix the liqueur and apple juice in a lidded jug and chill it. Making it a few hours ahead is fine. Add the whipped cream and cinnamon just before serving. Otherwise, the cream sinks and the cinnamon gets soggy. Use 2 cl liqueur and 2.5 cl juice per glass.
What glass do you use for an apple pie shot?
A shot glass holding 5 to 6.5 cl with a straight rim, so the whipped cream stays in place. If you use a 3.5 cl glass, halve the quantities. Thick-walled glass keeps the shot cold the longest. Check out our shot glasses for both sizes.
Can you make an apple pie shot without Licor 43?
Sure. Vanilla liqueur is the closest match, while cinnamon liqueur makes it spicier. Use 2 cl of vodka and an extra pinch of cinnamon for a drier American apple pie shot. Always use a little more apple juice than alcohol, or the drink will be too heavy. Taste one glass first before making a whole batch.
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