Alabama Slammer Shooter Recipes

ALABAMA SLAMMER SHOOTER

Alabama Slammer Shooter image

This is the popular Alabama Slammer cocktail only made with creme de noyaux and making it a shooter ;)

Provided by Vseward Chef-V

Categories Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 ounce Jack Daniels Whiskey
1 ounce creme de noyaux
1 ounce orange juice
1 ounce Amaretto

Steps:

Shake over ice,
strain into shot glasses.

Nutrition Facts : Calories 83, Fat 0.1, Sodium 0.3, Carbohydrate 3.2, Fiber 0.1, Sugar 2.5, Protein 0.2

ALABAMA SLAMMER COCKTAIL

Alabama Slammer Cocktail image

This potent shooter is best served chilled and slammed all at once, hence its name.

Provided by Allrecipes

Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 fluid ounce amaretto liqueur
1 fluid ounce Tennessee whiskey (such as Jack Daniels ®)
½ fluid ounce sloe gin
1 tablespoon lemon juice
1 cup ice

Steps:

Combine amaretto, whiskey, sloe gin, and lemon juice in a cocktail shaker. Add ice and stir until chilled. Strain into chilled cordial glass.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 21.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 10.5 mg, Sugar 18.7 g

More about "alabama slammer shooter recipes"

2007-11-04 The Alabama Slammer has a short history, though both this highball and the shooter of the same name were hits at the bar from the 1970s through the '80s. They were popular among the college crowds of the time, particularly at the University of Alabama where the drinks supposedly originated.
From thespruceeats.com

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2006-02-18 The story goes that the Alabama slammer was created in the 1970s near the University of Alabama. The school colors include crimson, which is the color of this shot. It was an era of sweet, fruity drinks, a number of which included the sloe gin and Southern Comfort found in the Alabama slammer (both of which have also since lost their mass appeal). For one reason or another, people started to ...
From thespruceeats.com

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