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Cinnamon Candy Apple Cocktail

Cinnamon Candy Apple Cocktail

This mini Pousse Cafe cocktail is a celebration of the season producing the flavors of a Cinnamon Candy Apple with a beautiful layered effect. The tequila I used is not colored though I wanted to add drama to the drink by adding a bit of natural vegetable dye. I studied many bartenders' methods of how to layer cocktails, each using a different technique. I found the drink layered easily merely using a small dining spoon placed at a 45 degree angle above the lower layer. The key to success is the pouring speed of the second layer. If one becomes impatient the layers will mix. Slow and steady layers the cocktail in this case! Please note: this is a Martini-style cocktail meaning it is all alcohol with no mixer so is strong. Please drink responsibly!
Course Cocktail
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cocktail*
Calories 103kcal
Author Toni Dash


  • 3/4 ounce Cinnamon Tequila (I used Cinge by Jose Cuervo)
  • 3/4 ounce Sour Apple Pucker
  • Shot glass
  • Spoon
  • Measuring cup
  • Plate
  • Red food color (optional: I use India Tree Dyes which are all natural, plant based dyes)


  • Place the shot glass on a plate or a bowl (protects from spillage). Pour in Sour Apple Pucker.
  • Measure the cinnamon tequila into a liquid measuring cup.
    Note: when ultimately pouring the cinnamon tequila into the glass to layer it, pouring from a measuring cup with spout allows more control of the liquid.
    Add a drop of food coloring if desired.
  • Stir to fully mix color into the tequila.
  • Place the dining spoon into the shot glass with the Sour Apple Pucker. Tilt the spoon at a 45 degree angle, with the end of the spoon just above the top of the Sour Apple Pucker and touching the side of the shot glass.
  • Begin to pour the cinnamon tequila very, very slowly onto the spoon, allowing it to begin to layer on top of the Sour Apple Pucker. The key is the speed the tequila is poured.
  • Remove the spoon and serve!


*larger batches of the cocktail can be made by multiplying the ingredients by the number of cocktails. I made a batch of 4, ensuring the proportions for each were maintained.


Calories: 103kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Sugar: 4g