Jellatio.com

        It's your best friend's Bachelorette Party and you want EVERYTHING to be absolutely divine!  You just finally got all of the food in order and the entertainment is booked.  You've already went to Bachelorette.com and loaded up on table wear, decorations, toys, tiara's and cool shirts.  And being as smart as you are, you got the 10% off of your purchase by entering the COUPON CODE: JELLO. You even downloaded a free Bachelorette Party Scavenger Hunt from there.  Now you want to get a hold of the perfect Jello shot recipe to top the night off with whipped cream and a cherry on top.  These recipes are totally femme, and yes, they definitely pack the She-Ra punch!

Strawberry Elation

One 3-ounce package wild strawberry or strawberry Jello

¾ cup water

¾ cup champagne or Asi Spumante

½ cup crème de strawberry

Garnish: (optional) 20 fresh strawberries, 1 can whipped cream

Makes 20 shots.

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

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

3. Add the champagne and crème de strawberry to the bowl and stir until well mixed.

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

Cosmopolitin Love

8 ounces water

One 3-ounce package cranberry gelatin

5 ounces vodka

1 ounce fresh lime juice

1 ounce Triple Sec (or other orange liquor)

1 ounce Limoncello liquor

Makes 20 shots.

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

2. Pour cranberry gelatin into medium, heatproof bowl and add boiling water.  Stir until the gelatin is completely dissolved.  Allow to cool.

3. Add the vodka, lime juice, Triple Sec, and Limoncello to the cooled mix and stir until combined.

4. Pour your mix into your cups.  Stick in the refrigerator and chill until firm, 4 – 6 hours.

Fresh Julep 

8 ounces water

Two ½ ounce envelopes unflavored gelatin

½ cup fresh mint leaves, finely chopped  (or 2 tablespoons Mint Syrup.  See Syrup section.)

8 ounces quality bourbon (Knob Creek is good)

3 tablespoons superfine sugar

Garnish:  (optional) 20 fresh mint sprigs

Makes 20 shots.

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

2. Pour the boiling water into a Medium, heatproof bowl, and slowly add the unflavored gelatin, stirring until the gelatin is totally dissolved.  Allow to cool.

3. In a smaller bowl, mash together the mint, bourbon, and sugar with a wooden spoon until the sugar is dissolved.  Add this to the mix that has cooled down. 

4. Pour the mix into your cups and refrigerate until firm, which is usually about 4 – 6 hours.

Kamikaze Craze

8 ounces water

One 3-ounce package lime Jello

5 ounces citron vodka

2 ounces blue curacao

1 ounce fresh lime juice

Makes 20 shots.

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

2. Pour the lime gelatin into a medium heatproof bowl and add the boiling water.  Stir until the gelatin is completely dissolved and allow to cool.

3. Add the vodka, curacao, and lime juice to the cooled mix and stir until combined.

4. Pour the mix into your cups and refrigerate until firm.  Usually takes about 4 – 6 hours.

Citrus Boing

8 ounces water

One 3-ounce package of lemon Jello

5 ounces citron vodka

3 ounces Cointreau (or other orange liqueur)

Makes 20 shots.

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

2. Put the lemon Jello into a medium sized bowl and add the boiling water.  Stir until completely dissolved and allow to cool.

3. Add the Vodka and Cointreau and stir until well mixed.

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

Violet Love

12 ounces Parfait Amour liqueur

Two ½-ounce envelopes unflavored gelatin

1 tablespoon superfine sugar

3 ounces vodka

1 ounce Cointreau

Garnish: (optional) 20 freshly picked edible violets or orange nasturtiums

Makes 20 shots.

1. Bring 4 ounces of Parfait Amour to a boil in a small saucepan.

2. In a medium, heatproof bowl, stir the unflavored gelatin, sugar, and boiling Parfait Amour until well combined and allow to cool.

3. Add the remaining 8 ounces of Parfait Amour, vodka, and Cointreau to the mix and stir well.

4. Pour mix into your little cups and refrigerate for about 15 minutes so that the gelatin may slightly set.

5. If garnishing, use a chopstick or toothpick to push a violet into the top of each cup.  The return to the fridge and chill for 4 – 6 hours until firm.

Plum puree:

½ cup peeled, diced ripe plums

1 tablespoon fresh lime juice

Jello shot ingredients:

8 ounces water

One 3-ounce package grape Jello

4 ounces Armagnac (or other brandy)

Garnish: (optional) 20 tiny, green, edible orchids

Makes 20 shots.

1. Plum puree:  in a blender or food processor, combine the plums and lime juice.  Blend until smooth.  It should make about 4 ounces.

2. Bring water to boil in small saucepan.

3. In a medium, heatproof bowl, stir the grape Jello and boiling water until totally dissolved and allow to cool.

4. Add the Armagnac and plum puree to the bowl and mix until completely combined.

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

6. If garnishing, push an orchid lightly onto the top of each shot.

Cappuccino Love

3 ounces espresso or strong coffee

4 ounces half-and-half

1 tablespoon chocolate syrup

Dash of ground cinnamon

Two 1/2–ounce envelopes of unflavored gelatin

3 ounces vodka

3 ounces Kahlua

2 ounces crème de cacao

Makes 20 shots.

1. In a small saucepan, combine espresso, half-and-half, chocolate syrup, and cinnamon over medium heat, stirring until well mixed.  Bring to a low boil.

2. In a medium, heatproof bowl, sprinkle the unflavored gelatin over the hot espresso mix and stir until gelatin is dissolved, then allow to cool.

3. Add the vodka, Kahlua, and crème de cacao, to the cooled mixture and stir until well combined.

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

Sweet Dreams

One 3-ounce package watermelon Jello

1 cup water

½ Midori

¼ cup raspberry vodka

¼ cup peach schnapps

Makes 20 shots.

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

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

3. Add Midori, raspberry 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.

Banana Bama

One 3-ounce package strawberry-banana Jello

1 cup water

1 cup banana rum

1 tablespoon Frangelico

Makes 20 shots.

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

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

3. Add the banana rum and Frangelico to the bowl and stir until well mixed.

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

Peachberry

One 3-ounce package peach Jello

1 cup water

½ cup raspberry vodka

1/3 cup peach schnapps

2 tablespoons Chambord

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 raspberry vodka, peach schnapps, and Chambord to the bowl and stir until well mixed.

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

One 3-ounce package cranberry-raspberry or cranberry Jello

2/3 cup water

1/3 cup Rose’s Sweetened Lime Juice

¾ cup vodka

¼ cup Triple Sec

1 tablespoon Chambord

Garnish: (optional) finely grated zest of 1 lime

Makes 20 shots.

1. Bring water and Rose’s Sweetened Lime Juice 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.

3. Add the vodka, Triple Sec, and Chambord to the bowl and stir until well mixed.

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