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Creamy, pink and cookie inspired, raspberry Linzer cookie shots shake up classic holiday flavors in a playful way. You combine almond liqueur, RumChata, raspberry syrup and milk with ice for a silky sip that nods to the jammy cookie. The color pops, the aroma is gently nutty and the finish lands smooth and satisfying. You don’t need much more than a cocktail shaker to make it. With just a quick mix, these shots looks polished and taste festive from the first pour.
These raspberry Linzer cookie shots blend amaretto, RumChata, raspberry syrup and milk for a smooth pink sip. They’re fast to shake and perfect for holiday parties.
How about making struffoli honey balls or a Ferrero Rocher Christmas tree too? And chocolate covered Oreos are just so good.
Why You’ll Love It
Fast to make: Measure, shake and pour in minutes.
Pretty color: A bright pink shot that looks party ready.
Cookie vibes: Almond and raspberry echo the classic Linzer flavor.
Easy ingredients: Simple bottles you can find anywhere.
Raspberry Linzer Shots Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Amaretto liqueur: Brings almond warmth that channels the nutty cookie note.
RumChata: Adds creamy body with a touch of cinnamon and vanilla.
Whole milk: Lightens the texture to keep each sip smooth.
Raspberry syrup: Gives sweet tart fruit flavor and that rosy hue.
Raspberries and mint: Optional. Fresh garnish for color and aroma.
Confectioners’ sugar: Optional. Resembles a light snowfall for a holiday look.
How to Make Pink Christmas Cocktails
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Chill the shaker: Add ice to a cocktail shaker.
Measure and add: Pour in amaretto, RumChata, milk and raspberry syrup.
Shake until cold: Seal and shake until the tin feels frosty.
Strain and pour: Divide evenly into shot glasses.
Add finishing touches: Garnish with a raspberry and mint, dust lightly with sugar if you like.
Substitutions and Variations
Dairy free version: Swap RumChata for Licor 43 Horchata or a creamy non dairy liqueur and use your favorite non dairy milk in these raspberry shots.
Gluten free option: Choose a gluten free labeled amaretto or use plain rum with a drop of almond extract, and confirm your raspberry syrup is gluten free.
Stronger raspberry: Add a tiny splash of raspberry liqueur, then shake gently to avoid curdling.
Citrus lift: A few drops of lemon juice brighten the finish.
Serving Suggestions
With savory bites: Enjoy Christmas tree puff pastry appetizers, Christmas tree themed antipasto and perhaps a reindeer cheese ball.
With sweet treats: Serve marshmallow pops and maybe some of these Santa treats too.
How to Store Raspberry Linzer Cookie Shooters
Store: Since this Christmas drink with RumChata contains dairy as well as acidity from the syrup, they don’t take long to separate. So, with this holiday shots recipe, it’s best to serve them as soon as you’ve made them.
Freeze: Freezing isn’t recommended.
Top Tips
Shake well: Proper dilution makes the texture silky, not heavy.
Strain clean: Use a fine mesh strainer for the smoothest pour.
Mind the order: Add syrup last so it blends evenly.
Garnish right before serving: Fresh berries look best when added right at the end.
Christmas Drink with RumChata FAQs
Linzer cookies are an Austrian cookie with nuts and fruit preserves. The name comes from Linz, the name of a city in Austria. You can usually find them at German bakeries. Else you can even make your own with this Linzer cookies recipe which is gluten-free as a bonus.
Use a jar with a tight lid, then strain through a small sieve.
Raspberry Hot Shot Recipe
Raspberry Linzer Cookie Shots
Equipment
- Shot Glasses 2 ½-Ounce
Ingredients
- ice
- 2 Ounces amaretto, I used di Amore Amaretto
- 2 Ounces RumChata
- 1 Ounce whole milk
- 1 Teaspoons raspberry syrup, I used Torani Raspberry Flavoring Syrup
Optional Garnishes
- 2 raspberries, fresh
- 2 Sprigs mint
- 2 Teaspoons powdered sugar
Instructions
- Fill a cocktail shaker about halfway with ice. Add amaretto, RumChata, milk, and raspberry syrup. Replace lid and shake for about 20 seconds or until chilled through.
- Divide between two 2½-ounce shot glasses.
- Skewer a fresh raspberry with a cocktail pick and place it across the rim of one of the filled shot glasses. Add a mint sprig and finally, using a strainer or confectioners’ sugar shaker, dust the top of the shot. Repeat for the second shot.
- These shots are best served immediately due to their dairy content and the slight acidity of the raspberry syrup, which can cause separation over time.
Notes
Strain clean: Use a fine mesh strainer for the smoothest pour.
Mind the order: Add syrup last so it blends evenly.
Garnish right before serving: Fresh berries look best when added right at the end.
Nutrition
Holiday cocktails don’t need to be complicated to feel special. A short shake with amaretto, RumChata, milk and raspberry syrup gives you color, aroma and a smooth finish that nods to the classic cookie without turning on the oven. It scales neatly for parties and looks polished in any glass. Keep the garnish simple and pour with confidence. Raspberry Linzer cookie shots bring instant cheer with little effort.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
can’t wait to try these! love rumchata