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Caramel Apple Butterscotch Cocktail

Caramel apple butterscotch cocktail with a caramel-drizzled coupe glass, shaken with apple cider for a sweet-tart finish. Quick to make and served cold with an apple slice and cinnamon stick garnish.
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Prep Time 5 minutes
chill to set 5 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Caramel apple butterscotch cocktail
  • 2 oz butterscotch schnapps Sweet butterscotch base for the cocktail.
  • 1.5 oz apple vodka Use regular vodka if preferred.
  • 1 oz apple cider Adds apple flavor and a light acidity.
  • 0.5 oz caramel vodka Or use 1 tbsp caramel sauce as a substitute.
  • 1 oz cream or half-and-half Optional for a creamier texture.
  • 1 ice For shaking and rapid chilling.
  • 1 caramel sauce Used for drizzling inside the chilled glass.
  • 1 thin apple slice For garnish on top of the drink.
  • 1 cinnamon stick For garnish.

Equipment

  • 1 cocktail shaker

Method
 

Set up the caramel glass
  1. Drizzle caramel sauce inside a chilled coupe or martini glass, then refrigerate it for 5 minutes to set.
  2. Fill a cocktail shaker with ice.
Shake and strain
  1. Add butterscotch schnapps, apple vodka, apple cider, caramel vodka, and cream if using into the shaker.
  2. Shake vigorously for 15 seconds with the shaker lid secured and the ice visibly moving.
  3. Double-strain the cocktail into the prepared caramel glass, aiming for a smooth pour.
Garnish and serve
  1. Garnish with a thin apple slice and a cinnamon stick right before serving.

Notes

For the cleanest caramel ribbon, drizzle the sauce thinly right after chilling the glass, then let it set fully in the refrigerator. Keep any leftovers in the fridge up to 24 hours, but it’s best fresh because the texture can thin as it warms; freezing is not recommended. For a dairy-free swap, use extra apple cider or caramel vodka and omit the cream/half-and-half to keep it lighter.