BBQ BLOWOUTS


        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

                jungle juice jello shot


        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.


Hawaiian Snowflake


        12 ounces water

        One 6-ounce package sparkling mandarin orange Jello

        5 ounces gin

        5 ounces club soda

        4 ounces papaya nectar

        4 ounces Thai coconut milk

        Garnish: (optional) ½ cup Bakers unsweetened coconut flakes,

        40 tiny, pink, edible orchid blossoms


Makes 40 shots.


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


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

            water together until gelatin is totally dissolved and allow to

            cool.


        3. Add the gin, club soda, papaya nectar, and coconut milk to the

            bowl and mix until completely combined.


        4. Pour the mix into your little cups and sprinkle coconut flakes

            on the top of each one.  Refrigerate for 4 -6 hours until firm. 

            Then add a tiny orchid to each cup if desired.


Southern Energizer


        16 ounces water

        One 3-ounce package cranberry Jello

        One 3-ounce package peach Jello

        8 ounces Southern Comfort

        8 ounces Red Bull energy drink


Make 40 shots.


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

   


        2. In a medium, heatproof bowl, stir together peach and

            cranberry Jello and boiling water until gelatin is totally dissolved

            and allow to cool.


        3. Add Southern Comfort and Red Bull to the mix and stir until

            completely combined.


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

            firm.


Jolly Carumba


        12 ounces water

        One 6-ounce package x-treem apple (or watermelon) Jello

        6 ounces tequila

        4 ounces Apple Pucker schnapps

        4 ounces peach schnapps

        3 ounces cranberry juice


Makes 40 shots.


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


        2. In a medium, heatproof bowl, stir together the apple Jello and

            boiling water until gelatin is totally dissolved and allow to cool.


        3. Add the tequila, apple and peach scnapps, and cranberry juice

          to the mix and stir until completely combined.


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

            until firm.


Root Beer Matured


        1 envelope unflavored gelatin

        1 cup flattened root beer

        ¾ cup root beer schnapps

        ¼ cup vanilla vodka


Makes 16 – 18 shots.


        1. In a small saucepan, pour in the root beer and then sprinkle in

            the unflavored gelatin.  Stir well, and then allow to sit for 3

            minutes.


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

            stirring frequently to make sure that the gelatin dissolves.

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


        3. Add root beer schnapps and vanilla vodka.  Stir until well

            combined. 


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

            hours until firm.


Cherry Coke Deluxe


        One 3-ounce package black cherry Jello

        1 ¼ cup flattened cola soda

        2/3 cup spiced rum

        1 tablespoon grenadine


Makes 20 shots.


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


        2. In a medium, heatproof bowl, stir together black cherry Jello

            and boiling cola until gelatin is totally dissolved.


        3. Add the spiced rum and grenadine to the bowl and stir until

            well mixed.


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

            firm.


Fruit Refresher


        One 3-ounce package cranberry Jello

        2/3 cup water

        1/3 cup orange juice

        ½ cup orange rum

        ½ cup crema di limoni (or 1/3 cup lemoncello and 2 tablespoons

        cream)


Makes 20 shots.


        1. Bring water and orange juice to a boil in a small saucepan.


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

            and boiling water mix until gelatin is totally dissolved.


        3. Add the orange rum and crema di limoni to the bowl and stir

            until well mixed.


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

            firm.


Rhythm of the Island


        One 3-ounce package strawberry-banana Jello

        1 cup water

        ¼ cup orange rum

        ¼ cup pineapple rum

        ¼ cup dark rum

        ¼ cup crème de banane

        Garnish: (optional) One 3.5-ounce cab mandarin oranges, 1

        tablespoon shredded coconut


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 orange rum, pineapple rum, dark rum, and crème de

            banane to the bowl and stir until well mixed.


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

            firm.  If garnishing, leave a little room at the top when filling

            the cups.  This way, when you add a mandarin orange into each

            cup, it will not overflow.  Then add the mandarins, and

            refrigerate 2 – 4 hours.  Sprinkle shredded coconut to the top

            of each shot before serving.


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