Jello Shot Recipes

      This is where you'll find a variety of Jello Shot recipes, using all different types of alcohol, and an array of flavors.  I was going to sit here and arrange them all for you depending on their booze, but I have a sweater that I've been knitting for about a year now, and I'd like to get to it.  Just look at this page like a flea market or thrift store and scan through it.  Although, I'm sure you'll find tons of tempting ideas without having to sift through yellowed socks and underwear.  At the end of these recipes, you'll find a Simple Recipe section that lists Jello shot recipes that are quick, easy to make, and don't contain a lot of different alcohol.  Oh yeah, don't forget to check out the "Topping and Filling Suggestions" page. 


                  So many recipes, I NEED TO MAKE THEM ALL!!!!!  EEEEEE!!!!!!


Tequila Haze

       

Salt Rim (optional)

½ cup kosher salt in small bowl

6 ounces water

One 3-ounce package lime gelatin

5 ounces silver tequila

2 ounces Triple Sec (or other orange liquor)

1 ounce fresh lime juice

1 ounce fresh orange juice


Makes 20 shots.


1. For a salt Rim:  Run a lime around the edge of each shot cup. Dip into the salt, and then set aside.


2. In a small saucepan, bring water to a low boil.


3. Pour the lime Jello into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved.  Allow to cool.


4. Add the tequila, Triple Sec, lime juice, and orange juice to the cooled mixture, stirring until combined.


5.  Pour mix into the prepared cups and refrigerate. Let the mixture sit until firm. Usually 4 – 6 hours.



Mango Bombay


8 ounces water

One 3-ounce package peach Jello

One 1/2-ounce envelope unflavored gelatin

2 ounces mango nectar

¼ cup frozen vanilla yogurt

4 ounces gin

½ teaspoon vanilla extract

Pinch of cardamom

4 – 6 fresh mint leaves, finely chopped


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir peach Jello, unflavored gelatin and boiling water until totally dissolved and allow to cool.


3. Add the mango nectar, frozen yogurt, gin, vanilla extract, cardamom, and mint to the bowl and mix until completely combined.


4. Pour the mix into your little cups and refrigerate for 4 – 6 hours until firm.



Olympic Hopeful - RECIPE


8 ounces water

One 3-ounce package of lime Jello

4 ounces vodka

3 ounces lemon-lime Gatorade

1 ounce Ke Ke Beach lime liqueur

Garnish: (optional) ¼ cup powdered sugar


Makes 20 shots.


1. Bring water to a boil in a small saucpan.


2. In a medium, heatproof bowl, stir lime Jello and boiling water together until the gelatin is totally dissolved and allow to cool.


3. Add the vodka, Gatorade, and lime liqueur to the mix, and stir until completely combined.


4. Pour mix into your little cups and refrigerate for 4 – 6 hours until firm.


5. If garnishing, dust each cup with a pinch of powdered sugar.



Windex Fun


16 ounces water

One 6-ounce package berry blue Jello

8 ounces black currant vodka

4 ounces blue curacao

3 ounces fresh orange juice


Makes 40 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together the berry blue Jello and boiling water until gelatin is totally dissolved.


3. Add the vodka, curacao, and orange juice to the mix and stir until completely combined.


4. Pour mix into your little cups and refrigerate 4 – 6 hours until firm.



Jello Bomb


8 ounces water

One 3-ounce package cherry Jello

4 ounces 7-Up

3 ounces Jagermeister


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together cherry Jello and boiling water until gelatin is totally dissolved, allow to cool.


3. Add the 7-Up and Jagermeister to the mix and stir until completely combined.


4. Pour mix into your little cups and refrigerate for 4 – 6 hours until firm.



Lemon Floor Cleaner – Yummy


One 3-ounce package lemon Jello

1 cup water

½ cup citron vodka

½ cup lemoncello


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together lemon Jello and boiling water until gelatin is totally dissolved and allow to cool.


3. Add citron vodka and lemoncello to the mix and stir until completely combined.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



The Hairy Chest


One 3-ounce package apricot or peach Jello

1 cup water

½ cup Kentucky Bourbon

½ cup vodka


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together peach Jello and boiling water until gelatin is totally dissolved.


3. Add the banana bourbon and vodka to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Purple Sweet


One 3-ounce package grape Jello

1 cup water

½ cup Grape Pucker

½ cup currant vodka or berry vodka


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together the grape Jello and boiling water until gelatin is totally dissolved.  Then allow to cool.


3. Add the Grape Pucker and currant vodka into the bowl and stir until completely combined.


4. Pour the mix into your little cups and refrigerate 2 – 4 hours until firm.



  The Butt Kicker


One 3-ounce package cherry Jello

1 ½ cups water

½ cup Everclear

1 tablespoon ouzo or Jagermeister


Make 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together cherry Jello and boiling water until gelatin is totally dissolved.


3. Add Everclear and ouzo to the bowl and stir until completely combined.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



The Studboy


One 3-ounce package lemon Jello

1 cup water

¾ cup KeKe Beach

¼ cup Pimm’s No. 1


Makes 20 shot.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together lemon Jello and boiling water until gelatin is totally dissolved.


3. Add the lemon rum, vanilla vodka, apple vodka, and peach schnapps to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Insanity 7’s


One 3-ounce package lemon Jello

1 ¼ cup flattened 7-Up

1/3 cup Seagram’s 7

1/3 cup Jack Daniels

2 tablespoons Yukon Jack


Makes 20 shots.


1. Bring flattened 7-Up to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir lemon Jello and hot 7-Up until gelatin is totally dissolved and allow to cool.


3. Add Seagram’s 7, Jack Daniels, and Yukon Jack to the bowl and mix well.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.


Island Blend


½ cup cold water

½ cup Coco Lopez Cream of Coconut

1 tablespoon Rose’s Sweetened Lime Juice

1 envelope unflavored gelatin

½ cup gin

½ cup orange rum

Garnish: (optional) Dash of bitters


Makes 16 – 18 shots.


1. Pour the cold water, Coco Lopez Cream of Coconut, and Rose’s Sweetened Lime Juice in a small saucepan and sprinkle unflavored gelatin over the mix.  Stir the mix well and then allow to sit for 3 minutes.


2. Place the pan over medium heat and bring to a boil, stirring frequently to make sure that the gelatin is completely dissolved.


3. Remove pan from heat and allow to cool for about 10 minutes.


4. Add the gin, orange rum, and dash of bitters and mix until well combined.


5. Pour the mix into your little cups and refrigerate 2 – 4 hours until firm.



         
Lime Kick


One 3-ounce package lime Jello

¾ cup water

½ cup citron vodka

½ gin

¼ cup Rose’s Sweetened Lime Juice


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together lime Jello and boiling water until gelatin is totally dissolved.


3. Add citron vodka, gin, and Rose’s Sweetened Lime Juice to the bowl and stir until completely combined.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Orange Shocker


One 3-ounce package orange Jello

1 cup water

1/3 cup gin

1/3 cup sweet red vermouth

1/3 cup Campari

Garnish: (optional) One 3.5 ounce can of mandarin oranges

Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together orange Jello and boiling water until gelatin is totally dissolved.


3. Add the lemon rum, vanilla vodka, apple vodka, and peach schnapps to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.  If garnishing, when you pour the mix into the cups, leave a little room at the top so when you put a mandarin orange slice into the cup, it doesn’t overflow. 



Sweet Dayz


One 3-ounce package strawberry kiwi or strawberry Jello

1 cup water

½ cup vodka

¼ cup peach schnapps

¼ cup Midori


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together strawberry kiwi Jello and boiling water until gelatin is totally dissolved.


3. Add the vodka, peach schnapps, and Midori to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Tropical Storm


One 3-ounce package raspberry Jello

1 cup water

1/3 cup gin

1/3 cup citron vodka

1/3 cup blue curacao


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together raspberry Jello and boiling water until gelatin is totally dissolved.


3. Add the gin, citron vodka, and blue curacao to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Great Island Rum


One 3-ounce package pineapple Jello

1 cup water

½ cup coconut rum

¼ cup orange rum

¼ cup banana rum


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together pineapple Jello and boiling water until gelatin is totally dissolved.


3. Add the coconut rum, orange rum, and banana rum to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Fruity Comfort


One 3-ounce package grape Jello

1 cup water

½ cup orange vodka

¼ cup citron vodka

¼ cup Southern Comfort

Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together grape Jello and boiling water until gelatin is totally dissolved.


3. Add the lemon rum, vanilla vodka, apple vodka, and peach schnapps to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Orange Reflection


One 3-ounce package orange Jello

1 cup water

½ cup orange vodka

¼ cup blue curacao

¼ cup Cointreau

Garnish: (optional) One 3.5-ounce can mandarin oranges)


Makes 20 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together orange Jello and boiling water until gelatin is totally dissolved.


3. Add the orange vodka, blue curacao, and Cointreau to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Wake the #*@! Up! 


2/3 cup cold milk

1/3 cup room-temperature coffee

1 envelope unflavored gelatin

½ cup Kahlua

1/3 cup vodka

¼ cup Frangelico

Make 16 – 18 shots.


1. Pour the milk and coffee into a small saucepan and sprinkle with unflavored gelatin.  Stir well and allow to sit for about 3 minutes.


2. Place the pan over medium heat and bring to a boil.  Stir frequently and make sure that the gelatin dissolves.  Allow to sit for about 10 minutes.


3. Add the Kahlua, vodka, and Frangelico, stirring until completely combined.


4. Pour the mix into your little cups and refrigerate for 2 – 4 hours until firm.


Crud


One 3-ounce package pineapple Jello

2 tablespoons creamy peanut butter (not the all-natural kind)

1 cup water

2/3 cup pineapple rum

1/3 cup vodka

4 (or more) dashes Tabasco Sauce


Makes 20 – 22 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together pineapple Jello, peanut butter and boiling water until gelatin is totally dissolved and peanut butter is evenly distributed.


3. Add the pineapple rum, vodka, and Tabasco Sauce to the bowl and stir until well mixed.


4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.



Banana Pudding Yum


3 graham cracker squares, crushed

One 3-ounce package mixed fruit Jello

1 cup water

½ cup banana rum

¼ cup tequila

¼ cup crème de cassis

One 3.5-ounce snack-size container of vanilla pudding


Makes 22 shots.


1. Bring water to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir together mixed fruit Jello and boiling water until gelatin is totally dissolved.


3. Add the banana rum, tequila, and crème de cassis to the bowl and stir until well mixed.


4. Sprinkle the graham cracker crumb into the bottom of each shot cup.  Then pour the mix into your little cups, leaving about ½ inch of room at the top of each one. Chill for 30 minutes, then drop a teaspoon of vanilla pudding into each.  Return to the fridge for about 1 ½ - 2 ½ hours.



Tequila Surprise


First layer:

One 3-ounce package raspberry Jello

1 ½ cups water

½ cup berry vodka


Middle layer:

1 cup tequila


Third layer:

One 3-ounce package lemon Jello

1 ½ cups water

½ cup citron vodka


Makes 40 shots.


1. First layer:  Bring water to a boil in a small saucepan. In a medium, heatproof bowl, stir together raspberry gelatin and boiling water until gelatin in completely dissolved.


2. Add the berry vodka and mix well.


3. Fill your little cups up half way with the mix, and then refrigerate for 1 hour, then start the next layer.


4. Third layer:  Bring water to a boil in a small saucepan. In a medium, heatproof bowl, stir together lemon gelatin and boiling water until gelatin in completely dissolved.


5. Add the citron vodka and mix well.


6. Do NOT put it in the little cups yet.  Let the mixture chill in the fridge for 30 minutes.


7. Middle layer and Assembly: Remove the half-full shots and the bowl with the third layer mix from the fridge.  Pour 1 teaspoon tequila over the bottom layer in each shot cup.

8. Slowly fill the cups up the rest of the way with the third layer mixture in the bowl.  Refrigerate shots for 2 hours until firm.


Vegan Delight


½ cup carrot juice

½ cup soy milk

1 tablespoon honey

One 3-ounce package orange Hain SuperFruit Dessert Mix

¼ cup vodka

2 tablepoons Cointreau

Garnish: (optional) 2 teaspoons finely chopped fresh mint, 2 tablespoons granola


Makes 20 shots.


1. Mix together the carrot juice, soy milk, and honey, then bring to a boil in a small saucepan.


2. In a medium, heatproof bowl, stir orange Hain SuperFruits Mix and boiling carrot/honey/soymilk liquid until Hain powder is completely dissolved. 


3. Add the vodka, Cointreau, and mint, and mix until well combined.


4. Pour the mix into your little cups and refrigerate 2 – 4 hours until firm.  If garnishing, sprinkle each shot with a little granola prior to serving.


        Not everyone wants to get all involved in the jello shot making process or spend a lot of money on materials and ingredients.  Liquor isn't cheap, and we understand.  These Simple Shot Recipes are quick and easy, and do not require many resources.  You'll spend less time messing with and worrying about them, and in the end they will still work just as good!


       

Caribbean Blue


        6 ounces berry blue Jello

        16 ounces water (boiling)

        10 ounces water (cold)

        6 ounces light rum




  Red Hot Cinnamon

      2 1/2 cups of water

      2 cups Cinnamon Schnapps

      2 cups cherry Jello


        1. Put gelatin 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 2 - 4 hours, or until gelatin is completely firm.



  Rum and Coke

        6 ounces cherry Jello

        16 ounces cola

        8 ounces white rum


        1. Put gelatin in a heat-resistant bowl.  Bring cola 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 (not your athletic cup, that is just weird) and refrigerate for about 4 - 6 hours, or until gelatin is completely firm.


  Amaretto Orange

        6 oz. orange Jello

        1 cup water

        1 1/2 cup Amaretto


        1. Put gelatin 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 4 - 6 hours, or until gelatin is completely firm.


  Coconut and Melon Delight

        3 oz. watermelon Jello

        1 cup water

        1 cup Malibu White Rum


        1. Put gelatin 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 2 - 4 hours, or until gelatin is completely firm.


Island Pineapple Coconut Jello Shots

        3 oz. of island pineapple Jello

        1 cup boiling water

        1 cup Malibu rum


        1. Put gelatin 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 2 - 4 hours, or until gelatin is completely firm.


Jolly Ranchers

        1 cup sour Apple Pucker schnapps

        3 oz. green apple Jello

        1 cup water


        1. Put gelatin 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 2 - 4 hours, or until gelatin is completely firm.


  Caribbean Blue

        6 ounces berry blue Jello

      16 ounces water (boiling)

        10 ounces water (cold)

        6 ounces light rum


        1. Put gelatin in a heat-resistant bowl.  Pour the boiling water over the gelatin, stirring until dissolved.


        2. Add the alcohol and cold water.  Mix well.


        3. Pour the mix into your cups and refrigerate for about 2 - 4 hours, or until gelatin is completely firm


 

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