How to Make a Slippery Nipple

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Start to Finish: 5 minutes Servings: 1 Difficulty Level: Beginner

Several versions of the Slippery Nipple exist, but the most agreed-upon version calls for using equal parts white sambuca and Irish cream, with the Irish cream floating on top to create a layered shot. An offshoot, referred to as a Buttery Nipple, calls for equal parts Irish cream and butterscotch Schnapps. This recipe combines the two to create a three-liquor version of the Slippery Nipple, adapted from the Ultimate Little Cocktail Book, by Ray Foley. A drop of grenadine centered in the shot gives it the appearance the drink was named after.


  • 1/2 ounce white sambuca
  • 1/2 ounce butterscotch Schnapps
  • 1/2 ounce Irish cream
  • Drop of grenadine


Pour the white sambuca into a shot glass. Position a spoon over the glass with the backside facing upward. Point the tip slightly downward, touching the inside of the glass. Slowly pour the butterscotch Schnapps over the back of the spoon, followed by the Irish cream. Add a drop of grenadine to the center of the shot.


The Slippery Nipple is easy to customize. If you don’t have white sambuca, try using vodka, cinnamon Schnapps or peppermint Schnapps instead. In lieu of butterscotch Schnapps, make it fruity with peach Schnapps, or complement the Irish cream with a coffee-flavored liqueur.


Layering is not necessary. Don’t worry if your attempts at layering didn’t work out, as the shot tastes great fully mixed. Or, if you prefer a chilled shot, combine all the ingredients except for the grenadine in a cocktail shaker, half filled with ice. Shake vigorously for a few seconds, to chill. Strain into a shot glass and add a drop of grenadine to the center.