Equipment
- Shot Glass
Ingredients
- 1/2 oz Butterscotch Schnapps
- 1/2 oz Irish Cream
Instructions
Prepare the Shot Glass:
- Start by placing a clean shot glass on a flat surface. This will make it easier to layer the ingredients accurately.
Add the Butterscotch Schnapps:
- Pour 1/2 oz of Butterscotch Schnapps into the shot glass. This will form the first layer of the shot. The schnapps serves as a sweet, caramel-like base that sets the tone for the drink.
Layer the Irish Cream:
- Next, carefully layer 1/2 oz of Irish Cream on top of the butterscotch schnapps. To do this effectively, hold a spoon upside down over the shot glass and slowly pour the Irish Cream over the back of the spoon. This method helps the Irish Cream to gently sit on top of the schnapps without mixing, creating a beautiful two-layer effect.
Serve Immediately:
- Once you have successfully layered the shot, serve it immediately. The visual appeal of the layers is best enjoyed right away, and the combination of flavors is particularly enjoyable when fresh.
Video
Notes
- Chill the ingredients beforehand to enhance the smoothness and richness of the shot.
- You can garnish the shot with a small sprinkle of edible gold dust or a tiny drizzle of caramel sauce for an extra touch of decadence.
Estimated Nutrition:
Where it came from
The Buttery Nipple is the dessert-shooter cousin of the Slippery Nipple. Both came out of the 1980s European cream-liqueur boom. Where the Slippery used sambuca, the Buttery used DeKuyper Buttershots, the butterscotch schnapps that defined the decade’s sweet-shooter craze.
The recipe is short by design. Two ingredients, one bar spoon, thirty seconds. A bartender can pour twelve in the time it takes to spell the name.
It is a sweet-tooth shot. Office Christmas parties, hens nights, anyone who orders a margarita with extra sugar. Not a sipping drink and not a serious-bar drink.
What it tastes like
Caramel up front from the schnapps. Cream and chocolate in the middle from the Baileys. A short sweet finish that fades fast.
About 17 percent ABV in the glass. Equal parts schnapps and Baileys, no mixers. Drinks fast because the cream coats the burn.
The technique
Pour the butterscotch schnapps into a 30 ml shot glass first. Float the cold Baileys slowly over the back of a bar spoon so it lands as a clean white layer on top.
Use cold Baileys, not room-temperature. Warm Baileys plus alcohol-heavy schnapps curdles, and a curdled Buttery Nipple is a sad shot.
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Ingredient Spotlight
The bottles that make or break this drink.
The butterscotch schnapps
- Use
- DeKuyper Buttershots or any quality butterscotch schnapps.
- Skip
- Caramel syrup or butterscotch sauce. They do not pour or layer.
- Why
- The schnapps is the headline flavour and the visual bottom. A thin schnapps reads as candy, a real one reads as toffee.
The Baileys
- Use
- Original Baileys Irish Cream, cold from the fridge.
- Skip
- Cream liqueurs at room temperature.
- Why
- Baileys is the cream cap and the chocolate note. Cold cream floats cleanly, warm cream curdles in contact with the schnapps.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
The dressed-up version
- Buttery Praline
- Add a quarter ounce of Frangelico between the layers. Reads closer to a praline-truffle shot.
The Aussie version
- Aussie Buttery
- Swap the Baileys for a fresh-cream Aussie cream liqueur. Lighter, less chocolatey.
The party version
- Buttery Tray
- Pour twelve into a divided shot tray, line them up, fire on a count. The classic buck’s night order.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Caramel liqueur or a good salted-caramel syrup with vodka. Tastes a touch saltier, still lands.
A house-brand Irish cream from the bottle shop. Cheaper, slightly thinner, still layers.
Pour the Baileys slowly over the back of a teaspoon. Same trick, smaller tool.
A 50 ml shot glass works but the cream layer reads too thick. Cut the Baileys to 20 ml if you upsize.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Buttery Nipple shot?
Half an ounce of butterscotch schnapps on the bottom and half an ounce of Baileys floated on top, served in a 30 ml shot glass.
How do you make a Buttery Nipple?
Pour the butterscotch schnapps into a shot glass. Float the cold Baileys slowly over the back of a bar spoon so it forms a clean white layer.
What does a Buttery Nipple taste like?
Caramel up front, cream and chocolate in the middle, a short sweet finish. Reads like a liquid toffee.
Is the Buttery Nipple strong?
About 17 percent ABV. Equal parts schnapps and Baileys, no mixers. Drinks fast because the cream coats the throat.
Where did the Buttery Nipple get its name?
1980s schnapps-boom shooter culture. The Slippery Nipple was the original, the Buttery Nipple was the dessert version that took over.
Can I use Frangelico instead of Baileys?
No, Frangelico is the hazelnut version. Use Baileys for the classic Buttery Nipple. Frangelico turns it into a different drink.
Why does my Baileys curdle in the shot?
The Baileys was warm or the schnapps was room temperature. Both need to be cold. The Baileys needs to be floated slowly, not poured.
How many calories are in a Buttery Nipple shot?
Around 110 calories per shot. The Baileys is about 70, the schnapps is about 40.
What glass do you serve a Buttery Nipple in?
A 30 ml standard shot glass. The narrow glass keeps the layers visible.
Can I make a Buttery Nipple mocktail?
Yes. Use a non-alcoholic cream and a butterscotch syrup in cold milk. Layered the same way, no kick.
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