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Mexican Candy Shot

A vibrant layered shot that balances sweet cinnamon, rich chocolate, bold chili heat, and bright lime for an unforgettable candy-inspired sip.
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Prep Time 3 minutes
Total Time 3 minutes
Servings: 1 shot
Course: Cocktail, Dessert Shot
Cuisine: Mexican-Inspired
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 ounce cinnamon schnapps
  • 1/2 ounce chocolate liqueur or crème de cacao
  • 1/2 ounce chili powder liqueur or hot sauce–infused tequila
  • 1/4 ounce fresh lime juice
  • 1/4 teaspoon cinnamon sugar for rim
  • Pinch of chili powder for rim
  • Ice cubes as needed

Equipment

  • Shot glass
  • Jigger
  • Bar spoon
  • Small spoon
  • Shallow dish

Method
 

  1. Combine the cinnamon sugar and a pinch of chili powder in a shallow dish and set aside.
  2. Moisten the rim of a clear shot glass with a lime wedge, then dip the rim into the cinnamon-chili sugar mixture until evenly coated.
  3. Pour 1/2 ounce of cinnamon schnapps into the prepared shot glass to form the base layer.
  4. Hold a bar spoon upside down just above the schnapps and slowly pour 1/2 ounce of chocolate liqueur over the back of the spoon to create the second layer.
  5. Using the same spoon technique, carefully layer 1/2 ounce of chili powder liqueur on top of the chocolate layer.
  6. Finish by gently pouring 1/4 ounce of fresh lime juice over the spoon to form the top layer.
  7. Optional: Chill the filled shot glass in the freezer or nestle it in an ice-filled glass for 2–3 minutes if you prefer it extra cold.
  8. Serve immediately and take the shot in one smooth sip to experience all layers together.

Notes

For extra heat, swap the chili liqueur with hot sauce–infused tequila or add a dash of cayenne to the rim mixture. Pour slowly over the back of a spoon to keep layers distinct.