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        BBQ's are the perfect time to gulp down alcohol and good food.  Jello shots are a cool and refreshing treat to enjoy while you cook in the sun.  The following BBQ jello shot recipes are so good, the guests may not have any room left for the food.

Juice of the Jungle

        1 ¼ cups cold fruit punch

        1 envelope unflavored gelatin

        4 tablespoons vodka

        4 tablespoons rum

        4 tablespoons tequila

        Garnish: (optional) One 3.5-ounce can of fruit cocktail, drained

Makes 18 shots.

        1. Pour cold fruit punch into a small saucepan and sprinkle

            with unflavored gelatin.  Whisk the mix real well and then let it  

            sit for 3 minutes.

        2. Place the pan over medium heat and bring it to a boil,

            whisking constantly to ensure Jello dissolves. Remove the

            pan from heat and allow to cool for 10 minutes.

      3. Add vodka, rum, and tequila to the mix and stir until

            completely combined.

      4. Pour the mix into your little cups, leaving about ½ inch of

            room at the top if using the fruit cocktail.

      5. If garnishing, add one or two pieces of fruit cocktail to

            each shot and then refrigerate 2 – 4 hours until firm.

Cranberry Comfort

        One 3-ounce package cranberry Jello

        1 cup water

        ½ cup Southern Comfort

        ½ cup citron vodka

Makes 20 shots.

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

        2. In a medium, heatproof bowl, stir together cranberry Jello

            and boiling water until gelatin is totally dissolved and allow

            to cool a bit.

      3. Add Southern Comfort and citron vodka to the bowl and

            stir until completely combined.

      4. Pour mix into your little cups and refrigerate for 2 – 4

            hours until firm.

Mojito Jiggles  

        8 ounces water

        One 3-ounce package lime green Jello

        5 ounces light rum

        2 ounces club soda

        1 ounce fresh lime juice

        6 – 8 fresh mint leaves finely chopped (or 2 tablespoons mint

        syrup)

Makes 20 shots.

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

      2. Pour lime Jello into a medium heatproof bowl.  Then

            add the boiling water and stir until the gelatin is dissolved.

            Allow to cool.

        3. Add the rum, club soda, and lime juice to the cooled

            mixture.  Stir until well combined.  Refrigerate in a bowl

            until thickened and slightly set. About 15 minutes.

        4. Fold the mint leaf into the chilled gelatin mixture.  Spoon

            the mix into your paper cups and refrigerate.  Chill until

            firm, about 4 – 6 hours.

Lime Gin & Tonic  

        6 ounces water

        One 3-ounce package of lime Jello

        ¼ cup lime sorbet

        4 ounces gin

        2 ounces tonic water

        1 ounce fresh lime juice

Makes 20 servings.

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

        2. Pour lime Jello into medium heatproof bowl.  Add the

            boiling water and stir until completely dissolved.

        3. Add the lime sorbet, stirring until well combined.  Allow to

            cool.

        4. Add the gin, tonic water, and lime juice to the cooled mix

            and stir until well combined. 

        5. Pour mix into your cups and refrigerate.  Chill until firm,

            4 – 6 hours.

Jelly Mary 

        8 ounces V8 juice (or tomato juice)

        One 3-ounce package lemon Jello

        6 ounces pepper vodka

        1 ounce fresh lime juice

        ½ teaspoon wasabu paste

        A few dashes of Worcestershire sauce

Makes 20 shots.

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

        2. Put the lemon Jello in a medium heatproof bowl.  Add the

            boiling V8 and stir until dissolved.  Allow to cool. 

        3. Add the pepper vodka, lime juice, wasabi, and Worcestershire

            to the cooled mix and stir until well combined.

        4. Pour your mix into the cups and refrigerate until firm. Usually

            about 4 – 6 hours.

Long Island Favorite

        8 ounces of water

        One 3-ounce package lemon Jello

        1 ounce vodka

        1 ounce rum

        1 ounce tequila

        1 ounce gin

        1 ounce Triple Sec

        1 ounce fresh lemon juice

        A splash of cola

Makes 20 shots.

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

        2. Pour the lemon Jello into a medium, heatproof saucepan.

            Add the boiling water and stir until gelatin is dissolved and

            allow to cool.

        3. Add the vodka, rum, tequila, gin, triple sec, lemon juice, and

            cola to the cooled mix and stir until combined.

        4. Pour the mix into your cups and refrigerate until firm, which

            usually takes about 4 – 6 hours.

The Choco-Cognac Dance

        14 ounces water

        One 6-ounce package sparking mandarin orange Jello (or orange

        Jello)

        6 ounces Cognac

        4 ounces Godiva liqueur (or crème de cacao)

        6 ounces Orangina (or other sparkling orange beverage)

        Garnish: (optional) ¼ cup lime zest

Makes 40 shots.

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

        2. In a medium, heatproof bowl, stir orange Jello and boiling water

            until well combined and then allow to cool.

      3. Add the cognac, Godiva liqueur, and sparkling orange

            beverage to the bowl, and then mix well.

        4. Pour the mix into your little cups and then refrigerate for

          about 15 minutes to let the gelatin slightly set.

        5. If garnishing, remove shots from the fridge, and sprinkle a

            pinch of lime zest onto each shot. Return to fridge for 4 – 6

            hours until firm.

Mai Tai Have Another?

        8 ounces water

        One 3-ounce package orange Jello

        4 ounces Barbencourt rum

        2 ounces Meyer’s dark rum

        1 ounce fresh lime juice

        ½ ounce orgeat syrup (or ½ teaspoon almond extract)

        Garnish: (optional) 20 edible flowers (tiny orchids, violets, or

        nasturtiums)

Makes 20 shots.

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

        2. In a medium, heatproof bowl, stir orange Jello and boiling water

            together until gelatin is dissolved and allow to cool.

        3. Add both of the rums, lime juice, and orgeat syrup to the

            bowl and mix until completely combined. 

     

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

            hours until firm.  If garnishing, place an edible flower onto

            the top of each shot, slightly pressing into the Jello to set.

Romp on the Beach

        6 ounces water

        One 3-ounce box pineapple Jello

        ½ cup mandarin or orange sorbet

        5 ounces Malibu coconut flavored rum

Make 20 shots.

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

        2. In a medium, heatproof bowl, stir the pineapple Jello and boiling

            water until dissolved.

        3. Add the mandarin sorbet, stirring until dissolved and allow

            to cool.

        4. Add the Malibu rum to the mix and mix until well combined.

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

            until firm.

Pina Coconata

        8 ounces water

        One 3-ounce package pineapple Jello

        5 ounces rum

        1 ½ ounces Thai coconut milk

        1 ounce pineapple juice

        1 ounce fresh lime juice

        Garnish: (optional) 20 paper cocktail umbrellas

Makes 20 shots.

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

        2. In a medium, heatproof bowl, stir the pineapple Jello and boiling

            water until well dissolved, and allow to cool.

        3. Add the run, coconut milk, pineapple juice, and lime juice to

            the mix and stir until completely combined.

        4. Pour mix into your little cups and refrigerate for about 4 – 6

            hours.  Place an umbrella sticking out of each shot.

Tequila Banana

        8 ounces water

        2 tablespoons brown sugar

        3 tablespoons instant banana cream pudding mix

        Two 1/2-ounce envelopes unflavored gelatin

        4 ounces Reposado tequila

        2 ounces banana liqueur

        1 tablespoon fresh lime juice

Make 20 shots.

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

        2. In a medium, heatproof bowl, stir the unflavored gelatin and

            boiling water until totally dissolved and allow to cool.

        3. Add the tequila, banana liqueur, and lime juice to the bowl and

            mix until completely combined.

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

            hours until firm.

Sake Snap

        Ginger syrup:

        1 cup water

        1 cup sugar

        ½ cup sliced fresh ginger

        (Should make about 2 cups)

        Recipe:

        8 ounces sake

        Two ½-pince envelopes unflavored gelatin

        6 ounces ginger syrup

        Garnish: (optional) 20 small edible flowers (borage petals,

        nasturtiums, or orange blossoms)

Makes 20 shots.

        1. Ginger syrup:  Bring water to a boil in a small saucepan.

            Lower to a simmer and add sugar, stirring until it is completely

            dissolved.

        2. Add the fresh ginger. Cover the pan and remove it from heat,

            then let stand for an hour or until the desired flavor intensity is

            reached.

        3. Allow to cool completely, and then strain the mix through a

            fine mesh sieve , into a clean glass jar and cap tightly.  Keep  it

            in the fridge until you need to use it.

        4. Jello shots:  Put 2 ounces of the sake into a medium,

            heatproof bowl and sprinkle the unflavored gelatin over top to

            soften.

        5. Bring ginger syrup to a low boil in a small saucepan.  Add the

            hot ginger syrup to the gelatin mixture and stir until gelatin is

            totally dissolved and allow to cool.

        6. Add the remaining 6 ounces of sake to the mix and stir until

          well combined.

        7. Pour the mix into your little cups and refrigerate for 4 – 6

            hours until firm.  If garnishing, lightly set a flower onto the top

            of each shot.

        St. Patrick's Day is one of the most popular holiday that is celebrated by drinking.  When it comes around, people pile into Irish pubs and order beer with food coloring in it.  Most of those pubs are just Irish themed as a gimick, and the beer they dye was made in America.  Who the hell even knows where the food coloring comes from.  But, people continue to celebrate, whether or not they are Irish themselves, because it is an excuse to get completely hammered in the middle of the week.

Drunken Irishman

First layer:

1 cup water

One 3-ounce package apple Jello

1 cup apple Pucker

1 cup apple schnapps

Second layer:

1 cup water

One 3-ounce package orange Jello

¾ cup vanilla vodka

¼ cup vanilla schnapps

Makes 40 shots.

1. First layer:  Bring water to a boil in a small saucepan. In a medium, heatproof bowl, stir the apple Jello and boiling water until the gelatin is totally dissolved.

2. Add the apple Pucker and schnapps, and stir until well combined.

3. Fill your little cups halfway, and then prop the cups up in the fridge in a way that they are tilted on a 45-degree angle. Refrigerate for 1 hour, and then begin making the second layer.

4. Second layer: Bring the water to a boil in a small saucepan. Then, in a medium, heatproof bowl, stir together orange Jello and boiling water until gelatin is well dissolved.

5. Add the vanilla vodka and vanilla schnapps, and stir until well combined.  Refrigerate this mix for about 15 minutes.

6. Pour second layer mix onto the first layer in your little cups. Just fill to the top, and let it sit level in your fridge.  Refrigerate 2 – 3 hours until firm.

Wild Irish Rock

1 cup water

One 3-ounce package lime Jello

4 ounces Irish whisky (such as Jameson)

2 ounces Baily’s Irish Creme

1 ounce white chocolate liqueur (or white crème de cacao)

1 ounce crème de menthe

Make 20 shots.

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

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

3. Add the whisky, Baily’s, chocolate liqueur, and cremem de menthe to the mix and stir until well combined.

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