Description
A sweet, boozy, and visually stunning holiday party shot that tastes like dessert. Made with bourbon, caramel sauce, and toasted pecans, these shots are easy to make ahead and require zero cooking.
Ingredients
Scale
- 2 cups (480ml) Bourbon or Whiskey
- 1 cup (240ml) Heavy Cream
- 1 cup (240ml) Caramel Sauce
- 1 teaspoon Vanilla Extract
- ½ cup Pecan Halves, toasted and crushed
- Flaky Sea Salt (optional, for rim)
- Ice (for chilling glasses)
Instructions
- Preheat oven to 350°F (175°C). Toast pecan halves on a baking sheet for 5-7 minutes until fragrant, then let cool completely.
- Fill shot glasses with ice water to chill. Crush the cooled pecans into small chunks on a small plate.
- Dip the rim of each shot glass into slightly warmed caramel sauce, then press the rim into the crushed pecans (and salt if using) to coat. Set aside.
- In a large pitcher, whisk together the bourbon, heavy cream, caramel sauce, and vanilla extract until smooth and fully incorporated.
- Cover the pitcher and refrigerate the mixture for at least 30 minutes, or up to 24 hours, until very cold.
- Just before serving, dump out the ice water from the shot glasses. Pour the chilled mixture into the prepared glasses.
- Drizzle with extra caramel if desired and serve immediately.
Notes
Ensure all ingredients are cold before mixing to prevent separation. If the mixture is too sweet, add more whiskey; if too strong, add more cream. The base can be made up to 24 hours in advance. Do not reheat; serve cold.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Cocktails
- Cuisine: American
Nutrition
- Serving Size: 2 oz per shot
- Calories: 250
- Sugar: 12
- Sodium: 15
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: holiday party, whiskey shots, caramel pecan, fall recipes, easy cocktails, make-ahead drinks, dessert shots, bourbon recipes