Buttery Nipple

Alongside other suggestively named drinks (hello, Sex on the Beach), this shooter was popularized in the 1980s, but its appeal lives on today. It could be considered a relative of the similarly named Slippery Nipple, which consists of sambuca, grenadine, and Irish cream liqueur, but the two shooters share only one common ingredient: the Irish cream liqueur. The Buttery Nipple, as its name loosely implies, adds butterscotch schnapps, which are usually made by mixing brown sugar and butter with a base spirit; the most common brand on shelves is DeKuyper’s Buttershots. The combination of the schnapps and the Irish cream liqueur produces a sweet and rich shooter that many compare to creamy butterscotch candy. 

Of course, half the fun of this shooter is its striking layers. To create the two-tone effect, layer an Irish cream liqueur such as Baileys over the butterscotch schnapps by pouring it slowly and carefully over the back of a bar spoon (You’ll want to make sure your ingredients are chilled first, as you won’t be adding any ice). The layering trick is simple enough for anyone to try at home and adds visual flair, but you can also shake the ingredients with ice and strain into shot glasses if you prefer.

Like many shooters, the Buttery Nipple is relatively moderate in alcohol content, with the schnapps at about 15% ABV and the Irish cream liqueur around 17%. Some recipes call for the addition of vodka to produce a boozier shot; if you reach for a spirit, just make sure to add it to the shot glass before floating the lighter Irish cream layer in order to ensure proper separation and retain the visual appeal. 

Give this drink a shot, then try a more advanced three-part layering technique with a round of B-52s, if you dare.

• 1 ounce butterscotch schnapps
• 1/2 ounce Irish cream liqueur

1. Add the butterscotch schnapps into a shot glass.
2. Layer the Irish cream liqueur over the schnapps by pouring it slowly and carefully over the back of a spoon.

A useful guide turns confusion into a repeatable process. Buttery Nipple should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Buttery Nipple.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Buttery Nipple consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Buttery Nipple
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish