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Mexican Candy Shot 

The Mexican Candy Shot takes the classic tequila shot to a whole new level with its intriguing combination of ingredients. This sweet and spicy shot is perfect for any celebration, especially during Cinco de Mayo.

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Mexican Candy Shot

How to Make a “Mexican Candy Shot”

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 1 vote
Course: Shots & Shooters
Cuisine: Mexican
Keyword: Mexican Candy Shot
Servings: 1
Author: Paul Kushner
The Mexican Candy Shot takes the classic tequila shot to a whole new level with the unique blend of flavors. Indulge in the unique charm of this recipe with our flavorful instructions.


  • 1 ounce silver tequila
  • 1 ounce watermelon schnapps or pucker
  • hot sauce dash Tapatio, Cholula, Tabasco
  • lime wedge
  • chili lime seasoning Tajin
  • salt


  • Chill your shot glasses in the freezer for at least 10 minutes.
  • Rub the lime wedge around the rim of each shot glass and dip it into Tajin or your own seasoning mix to coat the rim.
  • In a cocktail shaker filled with ice, add the tequila, watermelon schnapps or pucker, and hot sauce.
  • Shake well for 15-20 seconds.
  • Strain the mixture into the shot glasses.
  • Garnish with a lime wedge or any other garnish ideas you prefer.


If you want to experiment with different flavors, you can substitute the watermelon schnapps or pucker with other fruit schnapps or freshly squeezed juice. You can also use different types of hot sauce to adjust the spiciness level to your liking.
Tried this recipe?Leave a comment and let us know how it was!
Mexican Candy Shot 
See also  Strawberry Balsamic Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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