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.