First layer:
6 ounces water
One 3-ounce package raspberry Jello
5 ounces black currant vodka
½ cup fresh or frozen (thawed and rinsed) raspberries
Second layer:
2 ounces cold water
Two ½-ounce envelopes unflavored gelatin
4 ounces half-and-half
½ cup sugar
1 teaspoon vanilla extract
½ cup whipped cream
Third layer:
6 ounces water
3 ounces berry blue Jello
5 ounces black currant vodka
½ cup fresh or frozen (thawed and rinsed) blueberries
Makes 30 layered shots.
1. First layer: Bring water to boil in a small saucepan.
2. In medium, heatproof bowl, stir the raspberry Jello and boiling water until totally dissolved and allow to cool.
3. Add the vodka to the mix and stir until well combined. Stir in the raspberries and pour into a 9” x 13” pan. Refrigerate for about 15 minutes until slightly set. Or longer, if waiting for next layer to set.
4. Second layer: Pour the unflavored gelatin into a medium, heatproof bowl, and add cold water.
5. In a small saucepan, combine the half-and-half and sugar. Bring it to a boil, stirring constantly.
6. Add the boiling mixture and vanilla to the softened unflavored gelatin and stir until well combined. Allow to cool.
7. Fold the whipped cream into the mixture until well combined. Spoon the mix over your first layer in the pan, and return to the fridge for about 15 minutes.
8. Third layer: Bring water to a boil in a small saucepan.
9. In a medium, heatproof bowl, stir the berry blue Jello and boiling water until gelatin is completely dissolved and allow to cool.
10. Add the vodka and blueberries to the mix and stir well.
11. Spoon the mix over the second layer in your pan. Then return again to the fridge for about 3 – 4 hours until firm.
12. Use cookie cutter shapes or cut into 2-inch squares, making sure to press all the way down to the bottom of the pan.
Yankee Doodle Candy
One 3-ounce package blue raspberry Jello
½ cup UV Blue Raspberry-flavored vodka
1 cup sour
½ cup tonic
Makes 20 shots.
1. In a small saucepan, bring tonic to a low boil.
2. Pour the blue raspberry Jello into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved. Allow to cool.
3. Add the UV Blue Raspberry-flavored vodka and sour to the cooled mixture, stirring until combined.
4. Pour mix into the prepared cups and refrigerate. Let the mixture sit until firm. Usually 4 – 6 hour.
Patriotic Lemonade
One 3-ounce package cherry Jello
½ cup UV Red Cherry-flavored vodka
1 ½ cups lemonade
Makes 20 shots.
1. In a small saucepan, bring lemonade to a low boil.
2. Pour the cherry gelatin into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved. Allow to cool.
3. Add the UV Red Cherry-flavored vodka to the cooled mixture, stirring until combined.
4. Pour mix into the prepared cups and refrigerate. Let the mixture sit until firm. Usually 4 – 6 hours.
U. S. A. Blue Lemonade
One 3-ounce package lemon Jello
¼ cup blue curacao
1 cup vodka
¾ cup sweet & sour mix
Makes 20 shots.
1. In a small saucepan, bring sweet & sour mix to a low boil.
2. Pour the lemon Jello into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved. Allow to cool.
3. Add the blue curaccao and vodka 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.
Cure of the Summer Time Fruits
One 3-ounce package apple Jello
¾ cup raspberry liqueur
1 cup white rum (Havana Club 3 aOos)
1/4 cup water
Garnish: (optional) fresh blackberries, mandarin orange slices
Makes 20 shots.
1. In a small saucepan, bring water to a low boil.
2. Pour the apple Jello into medium, heat-proof bowl and add the boiling water, stirring until gelatin is dissolved. Allow to cool.
3. Add the raspberry liqueur and white rum to the cooled mixture, stirring until combined.
4. Pour mix into the prepared cups and refrigerate. Let the mixture sit until firm. Usually 4 – 6 hours.