These shots recipes will get you started in the right direction, when it comes to floating different items in your jello shots. These shots can also be made without the garnishes, or you can substitute a different treat in it's place. After you understand the idea, you will be able to add fruits and goodies to any jello shot recipe. Use your imagination!
Maraschino Delight - (Maraschino Cherries)
1 oz. water
2 1/2 oz. vodka
2 1/2 oz. Cherry Brandy
6 oz. watermelon Jello
3 oz. cherry Jello
Garnish: 1 small jar of Maraschinos
1. Put watermelon and cherry Jello in a heat-resistant bowl. Bring water to a boil, then pour over the gelatin, stirring until dissolved.
2. Add the alcohol and mix well.
3. Pour the mix into your cups and refrigerate for about 15 minutes, until gelatin is slightly firm.
4. Use a chopstick to push the cherries into the center of the shot. Leave the stems sticking upward out of the gelatin, it looks nice. Return shots to the fridge for 2 – 4 hours until completely firm.
Jungle Juice Joy – (Fruit Cocktail)
1 ¼ cups cold fruit punch
1 envelope unflavored gelatin
4 tablespoons vodka
4 tablespoons rum
4 tablespoons tequila
Garnish: One 3.5-ounce can fruit cocktail, drained
Makes 18 shots.
1. Put the cold fruit punch into a small saucepan and sprinkle with
unflavored gelatin. Whisk the mix well and then let sit for
about 3 minutes.
2. Put the pan over medium heat and bring to a boil, whisking
frequently to make sure that the gelatin dissolves.
3. Remove Pan from heat and allow to cool for 10 minutes.
Then add alcohol and mix very well.
4. Pour your mix into the cups, making sure to leave about a
½ inch of room at the top so that the fruit doesn’t make
it overflow. Then refrigerate for about 15 minutes until
slightly firm.
5. If adding fruit cocktail, use a chopstick to push pieces of fruit
into the center of each shot. Return to fridge, and chill for
2 – 4 hours until firm.
Happiness – (Strawberries and Whip Cream)
One 3-ounce package wild strawberry or strawberry Jello
¾ cup water
¾ cup champagne or Asti Spumante
½ cup crème de strawberry
Garnish: 10 fresh strawberries, 1 can whipped cream
Makes 20 shots.
1. Put strawberry Jello in a heat-resistant bowl. Bring water to
a boil, then pour over the gelatin, stirring until dissolved.
2. Add the alcohol and mix well.
3. Pour the mix into your cups and refrigerate for about 15 minutes, until gelatin is slightly firm. While you wait, cut strawberries in half and set aside.
4. Use a chopstick to push the strawberry halves into the center of the shot. Return shots to the fridge for 2 – 4 hours until completely firm.
5. Add the whip cream to the top of the shots and enjoy!
Orange Parade – (Mandarin Oranges)
One 3-ounce package orange Jello
1 cup water
1/3 cup gin
1/3 cup sweet Red Vermouth
1/3 cup Campari
Garnish: One 3.5-ounce can of mandarin oranges, drained
Makes 20 shots.
1. Put orange Jello in a heat-resistant bowl. Bring the water to
a boil, then pour over gelatin and stir until it is completely
dissolved.
2. Add the alcohol and mix well.
3. Pour the mix into your cups and refrigerate for about 15
minutes, letting the gelatin slightly set.
4. Use a chopstick to position a mandarin orange slice into the
center of each shot. Then return cups to fridge for 2 – 4
hours, until shots are firm.
Panda Bear Fun – (Gummy Bears)
1 cup chilled AriZona Green Tea with Ginseng and Honey
1 envelope unflavored gelatin
1 cup sake
Garnish: 16 – 18 Gummy Bears
Makes 16 – 18 shots.
1. Pour the tea into a small saucepan and sprinkle with the
unflavored gelatin. Whisk the mix really good and let it sit
for about 3 minutes.
2. Put the pan over medium heat and bring to a boil, whisking
very often. Remove from heat immediately and allow the
mix to cool for about 10 minutes.
3. Add the sake and mix real well.
4. Pour the mix into your cups and leave about 1/8 of an inch
of room at the top so that the gummy bears won’t make it
overflow. Place in fridge and chill for about 40 minutes or
until gelatin is slightly set.
5. Use a chopstick to push a gummy bear into the center of
each shot. Continue to refrigerate for 2 – 4 hours or until the
shots are completely firm.
Orange Haze – (Mandarin Oranges)
One 3-ounce package orange Jello
1 cup water
½ cup orange vodka
¼ cup Blue Curacao
¼ cup Cointreau
Garnish: One 3.5-ounce can of mandarin oranges, drained
Makes 20 shots.
1. Put orange Jello in a heat-resistant bowl. Boil the water in
a small saucepan. Pour the water onto the gelatin and stir
until completely dissolved.
2. Add the alcohol and stir until mixed real well.
3. Pour mix into the cups and refrigerate for about 15 minutes
until gelatin is slightly firm.
4. Use a chopstick or toothpick to push a mandarin orange slice
into the center of each shot. Return to fridge for 2 – 4 hours,
until gelatin is firm.
Island Love – (Mandarin Oranges and Coconut)
One 3-ounce package strawberry Jello
1 cup water
¼ cup orange rum
¼ cup pineapple rum
¼ dark rum
¼ crème de banana
Garnish: One 3.5-ounce can mandarin oranges, drained, and 1 tablespoon shredded coconut.
Makes 20 shots.
1. Pour strawberry Jello in heat-resistant bowl. Boil the water
in a small saucepan. Pour the water over gelatin and stir until
completely dissolved.
2. Add the alcohol and stir until mixed very well.
3. Pour into the cups and refrigerate for 15 minutes, or until
gelatin is slightly set.
4. Use a chopstick or toothpick to push a slice of a mandarin
orange into the center of the shot. Return to the fridge for
2 – 4 hours so that the gelatin can completely set.
Little Fishy Wiggle
16 ounces water
One 3-ounce package berry blue Jello
8 ounces rum, tequila or vodka
4 ounces blue curacao
4 ounces Midori
Garnish: 40 gummy
fish and worms
Makes 40 shots.
1.
Bring water to a boil in a small saucepan.
2.
In a medium, heatproof bowl, pour in berry blue Jello and add
the boiling water. Stir until the
gelatin is completely dissolved.
Allow to cool.
3.
Add the alcohol to the mix and stir until combined well.
4.
Pour mix into the cups, and refrigerate for about 15 minutes until
it is slightly set.
5. If adding the garnish, use a chopstick to push a gummy fish or worm into the center of each shooter. Then chill for 4 – 6 hours, when mixture should be firm.