I first discovered the Breakfast Shot about five years ago at a Sunday brunch with friends. Honestly, I was skeptical at first – whiskey before noon seemed aggressive – but I figured when in Rome, right? One sip and I was hooked. Somehow, this little shot manages to wrap up all the best parts of breakfast into one unlikely (but oddly perfect) drink.
As far as origin stories go, the Breakfast Shot seems to have popped up in American bars in the early 2000s. I like to imagine some bored bartender faced with the Sunday brunch crowd and a little too much creative energy. Whatever the case, it’s gone from a curiosity to a staple at brunches, at least in my circle.
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What really gets me every time is how well these flavors just work. The whiskey brings warmth, the butterscotch schnapps folds in this buttery sweetness, then the orange juice chaser adds that hit of tart brightness that just tastes like morning. And if you’re like me and you can’t say no to bacon, the crispy strip on the side seals the deal. There’s something magical about taking the shot, chasing it with orange juice, then eating bacon. It’s… breakfast. No exaggeration, I think it’s even better after a stack of pancakes.
My brother-in-law, who’d usually rather stick to beer, is the biggest fan. He actually requested it the last time he visited, even though he’s not usually adventurous with cocktails. When I see him grinning with a Breakfast Shot in hand, I know it’s a crowd-pleaser.
What you’ll need:
- 1 oz whiskey (bourbon’s my go-to)
- 1 oz butterscotch schnapps
- 1 oz orange juice (good quality if you can)
- 1 tsp real maple syrup (seriously, don’t bother with the fake stuff)
- 1 strip of crispy bacon (optional, but why skip it?)
When it comes to glassware, use whatever’s handy. I aim for a shot glass and a little juice glass, but I’ve definitely handed these out in mason jars or teacups during crowded brunches when we ran out of the “proper” option. No one complained.
Here’s how I make them:
- First, crisp up the bacon if you’re including it. It’s not essential, but it’s worth the extra step.
- Fill a shaker with ice, then add whiskey and butterscotch schnapps. Shake well until cold – about 15 seconds.
- Stir together the orange juice and maple syrup in a separate small glass. Make sure the syrup blends in.
- Strain the whiskey mixture into your shot glass.
- When you’re ready, line it all up: shot, chaser, bacon.
The “classic” order (as demonstrated by my friend who bartends) is: shoot the whiskey/butterscotch mix, chase it immediately with the orange juice/maple syrup, then take a bite of bacon. That combination is the whole reason this shot is so much fun – it’s a mini flavor journey.
I’ll admit, we’ve had to improvise. Once, I ran out of real maple syrup and had to use pancake syrup. Everyone could tell something was off, so from then on I keep a backup bottle of the good stuff in the pantry just for these.
If you’re skipping alcohol, I’ve found a fun alternative: apple juice with a drop or two of butterscotch extract, followed by the same orange juice/maple syrup chaser. My pregnant sister preferred this to the original at our last get-together.
We’ve also started playing with little riffs over the years. In the fall, a splash of apple cider in the chaser makes things extra cozy. In summer, I’ll sometimes blend in some fresh peach puree. People love it.
Pairing-wise, you can’t go wrong with traditional brunch fare: French toast, waffles, eggs-any-style. If you want to get fancy, try serving it with quiche or smoked salmon. Honestly, there’s no wrong way to enjoy one – it’s become the unofficial kickoff to family brunches for us.
The Breakfast Shot probably won’t replace your beloved Bloody Mary or mimosa, but for those weekends when you want something memorable and a little playful, it’s perfect. Every time I make these at a party, I get asked for the recipe before people head home. For a shot that started life as a bar gimmick, that’s saying something.
