Washington Apple Shot

A tart, apple-flavored shooter that will satisfy the whiskey lovers in the room.

Just imagine… It’s the early fall in the Pacific Northwest. You’re the only one in the orchard, lazily walking amongst the trees. Above you, hanging from lush and full branches, are the most delicious and inviting-looking apples you’ve ever seen. The empty basket hanging from your arm will soon be filled with round, perfect specimens of your favorite fruit. You think of all the mouth-watering recipes you’ll be making with them, too… apple pie, apple cobbler, apple fritters, apple muffins, apple sauce and maybe a cocktail or two.

Wait, a cocktail? Made with apples? Of course! In my travels, I’ve had a number of drinks made with some pretty interesting foodstuffs. I even had a large slice of bacon served up with a bourbon once. It was good, too. I’ve never really considered apples or their flavor as something that would be added to a mixed drink. Makes sense the more I think about it. Some of my favorite candy growing up came in pretty tart sour apple varieties, so I imagine there are more than a few adult beverages infused with the same.

Remember the apple orchard from earlier? Well, the shot we’re making today has its origins in them, specifically in the state of Washington… hence the drink’s name. In the 1980s, a parasitic bug impacted the state’s crop of apples. Fruit lay rotting at the base of empty, ruined trees. The industry was hit hard and many farmers threw up their hands, said “oh well” and moved on to cultivating other crops in the hopes of salvaging their livelihoods.

The story goes that a man by the name of Christof Guycoogan, whose favorite drink was a combination of Crown Royal whiskey and cranberry juice, found inspiration in the devastation. Witnessing the destruction of the local apple crops, he had the brilliant idea of fermenting the juice from them to create an apple liqueur, which was then added with delicious effect to his whiskey and cranberry cocktail. Decades later, his invention of the Washington Apple Shot is still enjoyed and revered for its strong, robust and tart experience.

What is the Best Alcohol to Use in a Washington Apple Shot?

The original version of the Washington Apple Shot was made with Canadian Crown Royal whiskey, but any good dram will do the job. If you have a favorite or preferred bottle, that’ll mix up just fine. Try a rye for some extra spiciness, or a Japanese whiskey to add more floral and scotch-like notes. Our recipe calls for using an apple liqueur, but if you can’t find any at your local liquor store, an apple schnapps is a decent substitute, although it can be a little sweeter.

FAQs & Tips

Similar Drinks to the Washington Apple Shot

Some shots are just that… shots. A few ounces of any spirit, straight up and knocked back. Other shots, like many of the ones we feature here at Twist & Toast, are more like tiny little cocktails or miniature mixed drinks. A few ingredients coming together to make something that isn’t just a strong slam of alcohol, but special as well. Check out some of these shooters and give them a try at your next party or casual get-together with friends.

• Green Tea Shot – Irish whiskey and peach schnapps lead a few other ingredients in this fizzy and refreshing shooter.
• Jello Shots – Learn to perfect the ultimate party pleasers, the flexible and deadly Jello Shots.
• B-52 Shot – This layered and creamy booze bomb is on fire… literally!
• Duck Fart Shot – Funny name, decadent flavor.