Fruit Punch House Shot Recipe

Prepare infusion

Place 2 cups vodka and 1 cup thinly sliced peeled, cored apple in a clean, airtight glass jar. Seal and give a gentle swirl to combine.

Infuse

Let sit at room temperature away from direct sunlight for 24 hours, then taste. For a milder apple note you can strain after 12 hours; for a stronger profile, allow up to 48 hours total. Gently rotate the jar once or twice during infusion to distribute flavor.

Strain and store

When the vodka reaches desired apple intensity, strain through a fine mesh sieve lined with cheesecloth into a clean bottle, pressing lightly on the apple solids to extract flavor. Discard solids. Store the apple-infused vodka refrigerated or at room temperature up to 1 month.

Chill glassware

If possible, chill six shot glasses in the freezer for 10–15 minutes so shots are cold on serving.

Combine ingredients

Fill a cocktail shaker halfway with ice (about 1 cup). Add 2 oz apple-infused vodka, 0.5 oz Disaronno, 0.75 oz cranberry juice, 0.5 oz triple sec, and 0.25 oz fresh lime juice per shot batch. Note: the quantities listed make one shot. For multiple shots, scale proportionally (example below).

Shake

Cap shaker and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well chilled.

Strain and serve

Strain into a chilled shot glass. Garnish each shot with a small apple slice or a lime wedge on the rim. Serve immediately.

Scaling example (for 6 shots)

To prepare 6 shots at once: combine 12 oz apple-infused vodka, 3 oz Disaronno, 4.5 oz cranberry juice, 3 oz triple sec, and 1.5 oz fresh lime juice in a large shaker or mixing glass with plenty of ice. Stir briefly or shake in 2–3 batches, then strain into six shot glasses.