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Jello Shots


1. The Bramble

For the float:

6 ounces crème de mûre (blackberry liqueur)
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water
In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.
For the gin sour:
1 cup gin (lemon infused) (Note: vodka may be substituted!)
2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.
Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go. When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved. Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well. Over a spoon, so as not to gauge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.

2. Bushwacker Jelly Shot

Ingredients:
  • ½ cup water
  • 3/8 cup vanilla ice cream, melted
  • 2 envelopes Knox gelatin
  • ¼ cup Kahlua
  • ¼ cup crème de cacao
  • ¼ cup Bailey’s
  • 1/8 cup light rum
  • 1/8 cup dark rum
  • 1/8 cup amaretto
  • 1/8 cup Coco Lopez
  • Magic Shell ice cream topper, for garnish, if desired
Pour water in saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Add the melted ice cream.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Once combined, stir in the Coco Lopez, rum and the liqueurs.
Pour mixture into standard glass or non-reactive metal 1 lb loaf pan (approximately 8” x 4”).  Refrigerate until fully set (several hours or overnight).
To serve, cut into desired shapes.  Drizzle with Magic Shell, and place in freezer for 30 seconds to harden.  Return to refrigerator until immediately before serving.
3. Butterbeer Jelly Shots
Butterbeer Jelly Shots

Ingredients

  • 1 cup creme soda
  • 2 envelopes plain gelatin
  • 1/3 cup vanilla vodka
  • 2/3 cup butterscotch schnapps
  • colored large crystal sugar, for garnish, if desired

Directions

  1. Pour soda in a medium saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
  2. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
  3. Stir in the vodka and schnapps.
  4. Pour into standard loaf pan (non-reactive metal or glass, approx. 9″ x 5″). Refrigerate until fully set (about 3 hours).
  5. To serve, cut into desired shapes.
  6. Immediately before serving, dip in colored crystal sugar, for garnish, if desired.
4. Candy Corn Jigglers
Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.
Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure it fits into your refrigerator).
Prepare milk layer.

Milk layer
1 cup water
2 envelopes Knox gelatin
1/2 can sweetened condensed milk (14 oz can)
Pour water in a small saucepan, and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is dissolved, about 5 minutes.  Remove from heat and stir in the sweetened condensed milk.
Transfer the mixture to a microwave safe bowl.  Spoon 1/2 teaspoon of the condensed milk mixture into each mold cavity.  Place the mold in the refrigerator and chill until fully set, about 30 minutes.  Make sure you over the bowl with the remaining milk mixture with cellophane.  Wrap a towel around the bowl to further conserve heat.
Prepare the orange layer

Orange Layer
1 cup water
1 envelope Knox gelatin
1 box orange flavored gelatin dessert mix
Pour water in a small saucepan, and sprinkle with the Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is dissolved, about 5 minutes.  Add the orange gelatin dessert mix and stir until fully dissolved.
Spoon about a tablespoon of the orange gelatin mixture into each mold cavity, over the chilled white layer.  Return the mold to the refrigerator and chill until fully set, about 40 minutes.
When the orange layer is fully set, unwrap your bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring.  If the mixture is clumpy, microwave it for 15-20 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin).
Spoon in a teaspoon or two of the yellow milk gelatin mixture into the mold cavities.  You can fill to the top.  Refrigerate until fully set.  These little beauties can be made a day in advance.
To serve, unmold.
5. Chocolate Frog Jelly Shots

Ingredients:
  • 1/2 cup water
  • 2 envelopes Knox gelatin
  • 3/8 cup vanilla ice cream, melted
  • 1/2 cup chocolate liqueur
  • 1/4 cup Bailey’s
  • 1/4 cup vodka
  • 1/8 cup amaretto
Directions:
Prepare the molds with a light application of cooking spray.  Wipe the cavities clean with a paper towel.  This will leave a very slight residue which will aid in unmolding without affecting taste or appearance.
Pour water in saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Add the melted ice cream.  Once combined, stir in vodka and the liqueurs.
Pour mixture into molds (or standard glass or non-reactive metal 1 lb loaf pan approximately 8” x 4” will work!).  Refrigerate until fully set (several hours or overnight).
To unmold, fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the bottom of the mold into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few more seconds. Place a nonstick cookie sheet on top of the mold and invert.  The gelatin frogs should drop right out.  Return the “frogs” to refrigerator until immediately before serving.
6. Cosmopolitan Jello Shots
1 cup cranberry juice cocktail
1 cup orange flavored vodka
1/4 cup Roses lime juice (or fresh lime juice and a dash simple syrup or agave nectar)
1/4 cup Grand Marnier (substitute Cointreau or Triple Sec for a milder tasting jelly shot)
2 ½ envelopes plain Knox gelatin (1/2 envelope equals ¾ teaspoon)
Lime zest for garnish, if desiredIn a saucepan, sprinkle cranberry and lime juices with gelatin. Allow to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Stir in the liquors, making sure to fully incorporate. Pour into pan or molds, and chill until set, several hours or overnight. .To serve, cut into desired shapes.  Garnish with the lime zest. Makes 18 to 24 shots.
7. Blackberry Cosmopolitan Shots
Ingredients:
  • 1 cup white cranberry juice cocktail
  • ¾ cup Blackberry brandy
  • 1/8 cup frozen limeade concentrate, thawed and strained
  • 1/8 cup water
  • 1/4 cup Cointreau
  • 2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin.  1/2 envelope equals about a teaspoon of gelatin powder.)
  •  Optional, 1 drop purple food coloring (McCormick’s makes one in its Neon Colors set)
  • Lime zest for garnish, if desired
Pour cranberry and lime juices into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the liquors (and, if using, the food coloring), making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.
To serve, cut into shapes (or unmold).  Garnish with lime zest if desired.  Makes 18 to 24 shots.
8. Mango Cosmopolitan Jelly Shot Mandarin Style
Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:
  • 3/4 cup plus two tbsp white cranberry juice cocktail
  • 2 tbsp orange juice, strained to remove solids
  • 2 tbsp limeade concentrate, thawed and strained to remove solids
  • 2 tbsp water
  • 2 envelopes Knox gelatin
  • ¾ cup mandarin or orange flavored vodka (we love Hangar One)
  • 1/4 cup Cointreau
  • Mandarin orange segments for garnish, if desired
Pour juices, lime concentrate and water into a small saucepan and sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka and Cointreau, making sure to fully incorporate.  Pour into pan, and refrigerate until fully set, several hours or overnight.
To serve, cut into squares.  Garnish with mandarin orange segments, if desired.  Makes 18 to 24 shots.

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)
9. Pear Cosmopolitan 
Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:
  • 1 cup white cranberry juice cocktail
  • ¾ cup pear flavored vodka (we used Grey Goose)
  • 1/8 cup frozen limeade concentrate, thawed and strained
  • 1/8 cup water
  • 1/4 cup Cointreau
  • 2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin.  1/2 envelope equals about a teaspoon of gelatin powder.)  
  • Sliced pear for garnish, if desired
Pour cranberry and lime juices into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the liquors, making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.
To serve, cut into shapes.  Garnish with sliced pear, if desired.  Makes 18 to 24 shots.
10. Cucumber Lime Margarita Jello Shot
Difficulty:  Easy
Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)
Implements:  Muddler and a cocktail shaker
Ingredients
3/4 cup agave tequila
1 cucumber
1/2 cup water
1/2 cup frozen limeade concentrate (thawed)
2 envelopes Knox gelatin
1/4 cup Cointreau
Cucumber ribbons and Cayenne Sprinkle for garnish, if desired (recipe below)
Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons).  Place the chopped cucumber in cocktail shaker and muddle vigorously.  Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).  Pour water and limeade concentrate into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.  Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight).
To serve, cut into desired shapes.  To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler.  Tie each jelly shot with a ribbon.  Trim ends to desired length.
Makes 18 to 24 jelly shots.
Cayenne Sprinkle
1 tbsp large crystal sugar
1 tsp kosher salt
1/8 tsp cayenne pepper
Mix ingredients, and place in small bowl for dipping.
11. Easter Egg Jellies 
16 servings
  • 2 1/4 cups boiling water, divided
  • 3 (85 g) packages gelatin dessert mix (your favorite flavors – I used lime, pineapple and grape)
  • 1 1/2 envelopes plain Knox gelatin (3 teaspoons of gelatin powder total)
  • 1 1/2 cups Malibu rum, divided
  • 9 tbsp coconut milk, divided
Directions:
Make this a day ahead of your event!  Needs time in the fridge for the layers to bond!
Prep Time: 30 mins
Total Time: 3 1/2 hrs
Place the bottle of Malibu in the freezer for several hours before beginning this recipe, to ensure potency!
Lightly spray two Wilton brownie pop molds and a standard 1 lb loaf pan (or one 9 x 9 glass or non-reactive metal pan) with non stick spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Wisk in the first package of flavored gelatin.  Whisk for at least 2 minutes, or until completely dissolved.  (I find the sugar free mix dissolves much faster than the regular!).
Remove from heat.  Add 1/2 cup ice cold rum, and stir to combine.
Pour 3/4 cup of the gelatin mixture into a separate bowl, and spoon 1 1/2 teaspoons of the gelatin into each mold cavity.  Pour the remainder in the loaf pan.  Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched – don’t let it set longer, or the layers won’t bind well.).  For an angled layered egg, prop one side of the mold up with a small pudding or yogurt container for layers 1 through 5 – for the last layer, the mold should lay flat.
Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended.  (This cooling step is really important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!)
Gently spoon over set gelatin in the molds and pan – 1 1/2 teaspoons in each mold cavity and pour the remainder in the loaf pan.
Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.)
Repeat steps with remaining gelatin flavors, for a total of 6 alternating clear and creamy gelatin layers.
After completing all the layers, refrigerate the gelatin overnight.  For best results, unmold the egg shapes onto a nonstick cookie sheet just before serving. To unmold the “eggs” fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the mold almost to the edge into the warm water for just a few seconds (5 seconds worked for me). Wipe off the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert the mold on top of the cookie sheet, and pop out the gelatin eggs.  The gelatin in the loaf pan can be cut into shapes with a cookie cutter or sharp knife.
12. Elderflower Mojito Jelly Shot
Elderflower Mojito Jelly Shot
  • 1 package fresh mint (3/4-ounce/21 g package about 50 mint leaves)
  • 1/2 cup/120 ml white rum
  • 1/2 cup/120 ml St-Germain Elderflower Liqueur
  • 1/3 cup/75 ml fresh lime juice
  • 1/3 cup/75 ml water
  • 1/3 cup/75 ml simple syrup or agave nectar
  • 2 envelopes plain gelatin (about 4 tsp gelatin powder)
Instructions:
Lightly muddle mint in a small bowl.  (Gently crush the mint with the back of a spoon if you don’t have a muddler!)  Add the rum and elderflower liqueur to the bowl and set aside.
Combine lime juice, water and simple syrup/agave in a small saucepan.  Sprinkle with gelatin, and allow the gelatin to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.
Strain the mint-infused liquor into the pan and stir to combine.
Refrigerate until fully set, several hours or overnight.  A few hours before serving, “paint” a floral pattern on the surface of the jelly shots with a paintbrush and food coloring.  (I used natural colors – while the colors are limited, I love to mix my own custom shades!) Return pan to fridge to allow the food coloring to set, about 2 hours.
Cut into desired shapes to serve.  Makes 12 to 18 jelly shots.
13. Espresso Martini
Espresso Martini Jelly Shot
Implements – pyramid flexible silicon mold *
Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.
Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure the pan or rack fits into your refrigerator).
Prepare jelly shot mixture.
Ingredients:
  • 1 cup brewed dark roast coffee or espresso
  • 2 1/2  envelopes Knox gelatin (or 3 if jelly shots will be sitting out for an extended period)
  • 1/3 cup espresso flavored vodka (we used Van Gogh Double Espresso, which was quite nice, but feel free to use your favorite . . .)
  • 1/3 cup vanilla flavored vodka
  • 1/3 cup Kahlua coffee flavored liqueur
  • 1 tsp agave nectar or simple syrup (if desired)
  • 1 – 2 tbsp Baileys Irish Crème liqueur (if desired)
Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired.
If making dual-level jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.
When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.
Refrigerate until fully set, several hours or overnight.  To serve, unmold.
Makes 15 jelly shots.
*these can of course be set in a 8″x4″ loaf pan and cut into squares for serving.  You may wish to reduce the gelatin to 2 envelopes if setting in a pan – the extra gelatin is vital for smooth unmolding, but not really necessary otherwise.  
14. French 75
Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:
  • 1/3 cup lemonade concentrate (strained to remove solids)
  • 1/3 cup water
  • 2 envelopes Knox gelatin *
  • 2/3 cup gin (Mr. M. suggests Gordons or Bombay Sapphire)
  • 2/3 cup flat champagne, prosecco or other white sparkling wine **
  • 1 tsp sugar (if desired)
  • Lemon zest garnish, if desired (we prefer these to be ribbon-y and just for looks)
Combine lemonade concentrate and water in saucepan (and sugar if using).  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).  Remove from heat, and stir in the gin and champagne.  Pour into pan and chill until fully set, several hours or overnight.
To serve, cut into desired shapes.  Garnish with lemon zest.  Makes 18 to 24 shots.
* Note: if using a flexible silicon mold, as shown above, add 1/2 envelope additional gelatin (1/2 envelope equals about a teaspoon of gelatin powder).  A slightly firmer jelly shot is easier to pop out of molds.  


** Why flat champagne?  Using flat champagne results in a cleaner looking jelly shot – otherwise the champagne foams and bubbles when poured into the pan, and can leave a foamy residue on the top of the jelly shots unless skimmed off before chilling.  
15. French Lemonade
Chambord Layer
Ingredients:
½ cup Chambord
½ cup water
1 envelope Knox gelatinAdd water to medium saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat, and stir in Chambord.  Pour into pan, and refrigerate until fully set (1 to 2 hours).  Prepare lemonade layer.


Lemonade Layer
Ingredients:
2/3 cup vodka
2/3 cup frozen lemonade concentrate, thawed
2/3 cup water
2 envelopes Knox gelatin

Combine water and concentrate in a medium saucepan, sprinkle with gelatin.  Allow gelatin to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes).  Remove from heat.  Stir in vodka.  Strain to remove any gelatin solids or lemon pulp.  Pour over the chilled Chambord layer and refrigerate until fully set (several hours or overnight).

16. Fruited Champagne Jelly Shot Mold
Implements:  3 cup non-stick mini-bundt pan (this is the one I used)
Ingredients:
  • 3 cups champagne, sparkling wine or prosecco (divided)
  • 4 tbsp. sugar
  • 4 envelopes Knox gelatin
  • 1/2 cup peach schnapps
  • 1/2 cup fresh blueberries
  • 8-10 large strawberries, sliced
Lightly spray bundt pan with cooking spray.  Wipe off the excess with a paper towel.  A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
Pour 1 cup of the champagne and the sugar into a medium saucepan.   Sprinkle with the gelatin allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the rest of the champagne and the schnapps.
Pour 1 1/2 cups of the gelatin mixture into the prepared mold.  Refrigerate until the gelatin is the consistency of egg whites (15 to 20 minutes).  Stir in the blueberries and return to the refrigerator for 5 minutes.  Place the sliced strawberries on top of the blueberry/gelatin layer, pouring a bit of liquid gelatin in over each layer, until the mold is full.  (You may have a bit of gelatin left over.)  Refrigerate until fully set (several hours or overnight).
To unmold, fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold.  Next, dip the mold almost to the edge into the warm water for 10 seconds. Dry the bottom of the mold with a towel.  Place your serving plate on top of the mold and invert.  The gelatin should pop out.  If not, return the mold to the warm water bath and repeat.
17. Fuzzy Navel
Peach Layer
¾ cup peach juice or peach nectar (strained through a fine sieve to remove solids)
¼ cup peach schnapps
1 envelope plain Knox gelatin

In a saucepan, sprinkle the peach nectar with gelatin. Allow gelatin to soak for a minute or two. Heat on low, stirring constantly, until the gelatin is fully dissolved, approximately 5 minutes. Add the schnapps, stirring well, and pour into pan or molds. Refrigerate until set (about an hour). Prepare orange layer.

Orange Layer
1 1/3 cups orange juice (strained through a fine sieve to remove solids)

2/3 cup peach schnapps
2 envelopes plain Knox gelatin
In a saucepan, sprinkle the gelatin over the orange juice. Let soak for a minute or so. Heat on low, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Add the schnapps, stirring well. Pour over the set peach layer. Return to refrigerator and allow to set, several hours or overnight.

To serve, cut into desired shapes. Makes 24-30 shots

Note: Make sure to strain the orange juice (even if using a “pulp free” variety) to ensure a silky-textured shot.  If your orange juice isn’t top-notch, try mixing in a tablespoon or two of orange juice concentrate.  

18. Gingerbread Martini 
Ingredients:
  • 1/3 cup Monin Gingerbread syrup
  • 3 tbsp water
  • 3 tbsp sweetened condensed milk
  • 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 tsp of gelatin powder)
  • 1/2 cup vanilla vodka
  • 1/2 cup Baileys Irish Creme liqueur
  • 1/3 cup Kahlua coffee flavoured liqueur
  • Whipped topping and maraschino cherry segments for garnish, if desired
Pour gingerbread syrup, water, and sweetened condensed milk into a small saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is fully dissolved, about 5 minutes.  Mixture will be a bit thick.  When gelatin is dissolved, remove from heat.  Mix in the vodka first, then the Bailey’s and Kahlua, stirring well after to each addition to fully incorporate.  Strain to remove any un-dissolved gelatin solids.
Pour into molds or pan.  Chill until fully set, several hours or overnight.
To serve, unmold or cut into desired shapes.  Immediately before serving, garnish each jelly shot with a little whipped topping and a maraschino cherry segment.

Makes 18 to 24 jelly shots.


Unmolding Tips (metal mold):

  • Allow gelatin to set until completely firm, preferably overnight.
  • Before attempting to unmold, loosen the edges of the gelatin by pulling gently either with a clean fingertip or a knife dipped in warm water to loosen.
  •  Dip mold in warm water, just to rim, for 10 seconds (Don’t dip for too long, as jelly shots can get a bit melty, losing the crisp detail of the mold.  If this happens, don’t worry!  Just return the mold to the refrigerator for 20-30 minutes and try again!)
  •  Lift mold from water and gently pull gelatin from edge of mold with moist fingers. Invert the mold onto a nonstick cookie sheet, and give it a little shake.  Repeat the pulling, inverting and shaking process until all the jelly shots have been removed from the pan.
19. Grape Ape
Creamy Layer
  • 1/2 cup cream
  • 1 envelope plain Knox gelatin
  • 1/4 cup sugar
  • 1/2 cup vodka
  • 1/2 teaspoon of vanilla
Pour cream into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Add the sugar and stir until dissolved.  Remove from heat.  Stir in the vodka and vanilla.  Pour into pan and refrigerate until fully set (about an hour).  Prepare grape layer.
Grape layer
  • 2/3 cup flat lemon-lime soda
  • 2/3 cup Tom Collins mix
  • 2 envelopes plain Knox gelatin
  • 2/3 cup grape flavored vodka
Pour the soda and mix into a small saucepan.  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka, and pour into pan.  Allow to cool to room temperature.
Remove the pan with the set creamy layer from the refrigerator.  Cut out desired shapes with small cookie cutters.  Gently place the cut shapes into the grape gelatin mixture, and refrigerate until fully set (ideally overnight, to allow the layers to fully bond).
To serve, cut into desired shapes.  Makes approximately 16 jelly shots.
20. Jellied Eyeballs (non-alcoholic)
Implements:  cotton swab or small paintbrush, 1/2 inch diameter round cookie cutter, a little PAM or vegetable oil (for the molds), paper towels
Pan: hemisphere mold (1 mold, 15 cavities), two small dishes (mini-loaf pans work well)

Ingredients:

3 cups white cranberry or white grape juice
4 envelopes Knox gelatin
Green and Blue food coloring

Prepare the hemisphere mold.  Spray a little PAM on a paper towel, and wipe each mold cavity.  Then, wipe each mold cavity with a clean paper towel.  This will leave the very slightest residue which will assist in unmolding but won’t effect the taste of your jelly shots.  (Note, if you are substuting agar agar for gelatin, it is unnecessary to prepare the molds.  Agar agar won’t set in the presence of oil – but don’t worry, you won’t need it – agar agar unmolds very cleanly!)  

Place juice in saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over very low heat until the gelatin is dissolved.  (About 5 minutes.)  Remove from heat.

You will need two 1/2 cup portions of the gelatin mixture for the “iris” portions of the eyeballs.  Pour one into each mini loaf pans. Add a few drops of food coloring in desired eye colors (we used blue and green) into each, mix well. Place pans in freezer, allow to quick set (approximately 15 to 20 minutes), until firm but not frozen.

Reserve the remaining gelatin mixture in container on counter.

When the the colored gelatin has set, cut out circles with the small 1/2 inch diameter cookie cutter (these will be the “irises”). Transfer the colored circles to a non-stick plate or cookie sheet. Dab a round dot in the center each using the blue food coloring. Place the plate in the refrigerator and allow the food coloring to set for a few minutes (until no longer shiny).

Check the reserved gelatin mixture.  It should be room temperature, but not set.

Spoon about a teaspoon of gelatin into each mold cavity.  Retrieve the colored gelatin circles from the refrigerator.  Place one in each mold cavity, dot side down.  Fill to the top with the remaining gelatin mixture.  Chill mold in refrigerator, until fully set, several hours or overnight.

To serve, unmold and garnish as desired.

Yield: 15 jellied eyeballs

21. Lucky-tini o’ the Irish
3/4 cup pear flavored vodka *


½ cup Midori


½ cup diet Sprite or diet 7-up (diet soda has more flavor, use the regular if you must)


½ cup Lemon syrup (recipe below – a 50/50 mix of frozen lemonade concentrate and water may also be used)


2 envelopes Knox gelatin

Combine the soda and lemon syrup (or Sweet and Sour mix) in saucepan on stove. Sprinkle with gelatin and allow to sit for several minutes. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Remove from heat. Add the vodka and Midori. Pour into standard loaf pan, and refrigerate until fully set – several hours or overnight.

Cut into cubes. Garnish with edible gold leaf if desired.

Makes 18- 24 shots.

* This Jelly Shot, like its cocktail inspiration, is quite booze-tastic.  For milder jelly shot, replace 1/4 cup of the vodka with additional soda!  

Lemon Syrup

2 lemons, cut into small wedges


½ cup sugar


¾ cup water

Combine ingredients in saucepan. Muddle the lemon wedges with muddler or back of spoon. Heat over medium heat, stirring occassionally, until sugar is fully dissolved and the mixture is beginning to bubble.

22. Lychee Martini 
  • 1/2 cup white cranberry juice cocktail
  • 1 cup lychee juice (from a can of lychees)
  • 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 teaspoon of gelatin powder)
  • 1/2 cup vodka
  • 1/2 cup peach schnapps (or Cointreau for a less sweet jelly shot!)
  • 6 chopped lychees, for garnish
Pour juices into a saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka and schnapps.
Pour into a standard 1 lb loaf pan (about 9” x 5”).  Refrigerate until fully set, several hours or overnight.
To serve, cut into desired shapes.  Garnish each jelly shot with a few pieces of chopped lychee, if desired.
23. Mimosa
Recommended Pan:  9×9 cake pan
  • 1 1/2 cups fresh squeezed orange juice
  • 1 tbsp sugar
  • 3 envelopes Knox gelatin
  • 1 1/2 cups champagne
  • 1 drop orange flower water, if desired
  • Edible flower petals for garnish, if desired
Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.  Stir in the champagne.  Mixture will be foamy – don’t worry, this will dissipate as the mixture sets.  Add the drop of orange flower water if desired. Pour mixture into pan  and place in refrigerator to cool.
To serve, cut into desired shapes.  Garnish with edible flower petals, if desired.
Makes 24 to 32 jelly shots.
24. Ocean Margarita
Ingredients:
¾ cup 100% agave tequila
½ cup Blue Curacao
2/3 cup Roses lime
1/3 cup water
2 envelopes Knox gelatin
1-2 tbsp sugar or agave nectar (if desired)

Pour lime syrup, sweetener and water in a saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Remove from heat, stir in tequila and Blue Curacao.  Pour into pan.  Refrigerate until fully set (several hours or overnight).

To serve, cut into desired shapes.  Makes 18 to 24 shots.

25.
 

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