Find the perfect recipe to fit your special occasion right here. Allow us to take care of the searching for you, you have enough to think about right now. These shots are specifically themed for each occasion, and just like decorating for a party, those little details can really go a long way. These shots are sure to catch the eye of your fellow party-goers, and earn the appreciation of fellow drinkers.
Listed below are Jello Shot recipes for BBQ’s, Bachelorette parties, St. Patrick’s Day, Independence Day, Halloween, Christmas, and New Years Eve.
BBQ’s
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 wasabi 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.
BACHELORETTE PARTY
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.
Chocolate Dream Date
6 ounces water
One 3-ounce package strawberry gelatin
2 ounces crème de cassis
2 ounces white crème de cacao
2 ounces chocolate milk
2 ounces chilled champagne
Garnish: (optional) 1 cup whipped cream, 5 – 6 freshly picked and rinsed, edible violets or pink tea rose petals
Makes 4 large or 20 small shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together the strawberry Jello and boiling water until the gelatin in completely dissolved and allow to cool.
3. Add the crème de cassis, crème de cacao, chocolate milk, and champagne to the mix and stir until well combined.
4. Pour the mix into your little cups (or champagne flutes) and refrigerate for about 4 – 6 hours until firm.
5. If garnishing, top each shot with a dollop of whipped cream and a few violet or rose petals on top of the whipped cream.
Lotus Plum
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.
Something Different
One 3-ounce package mixed fruit Jello
1 cup water
¼ cup lemon rum
¼ cup vanilla vodka
¼ cup apple 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 mixed fruit Jello and boiling water until gelatin is totally dissolved.
3. Add the lemon rum, vanilla vodka, apple 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.
Cosmopolitan Haze
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.
B-Fifty-Awesome
½ cup cold toasted Coffee-mate
½ cup cold milk
1 envelope unflavored gelatin
1/3 cup Baily’s Irish Cream
1/3 cup Kahlua
1/3 cup amaretto
Makes 16 – 18 shots.
1. In a small saucepan, pour in the Coffee-mate and milk and sprinkle in the unflavored gelatin. Stir well, then allow to sit for about 3 minutes.
2. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Immediately remove pan from heat and allow to sit for 10 minutes.
3. Add the Baily’s, Kahlua, and amaretto and stir until well combined.
4. Pour the mix into your little cups and refrigerate for 2 – 4 hours until firm.
Dreamy Creamsicle
One 3-ounce package orange Jello
2/3 cup water
1/3 cup orange juice
½ cup vanilla vodka
¼ cup raspberry vodka (or other berry vodka)
¼ Keke Beach
Makes 20 shots.
1. Bring water and orange juice to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together orange Jello and boiling water mix until gelatin is totally dissolved.
3. Add the raspberry and vanilla vodkas, and Keke Beach to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.
Cosmopolitan Ice Cream – 3 Layer Yummy
First layer:
1 cup cold chocolate milk
1 envelope unflavored gelatin
2/3 cup Godiva liqueur
1/3 cup crème de cacao
Second layer:
1 cup cold milk
1 teaspoon vanilla extract
1 envelope unflavored gelatin
½ cup vanilla vodka
½ cup vanilla schnapps
Third layer:
1 cup cold strawberry milk
1 envelope unflavored gelatin
½ cup crème de strawberry or strawberry schnapps
½ cup Tequila Rose
Makes 54 shots.
1. First layer: Put the chocolate milk in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
2. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.
3. Add the Godiva liqueur and crème de cacao, and mix until well combined.
4. Pour mix into your little cups, only filling them 1/3 of the way full. Refrigerate about 1 hour, and then begin making the second layer.
5. Second layer: Put the milk and vanilla extract in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
6. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.
7. Add the vanilla vodka and vanilla schnapps, and mix until well combined.
8. Pour the mix into your little cups, filling them only 2/3 full. Back to the fridge for 1 hour. Then begin making the third layer.
9. Third layer: Put the strawberry milk in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
10. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.
11. Add the Tequila Rose and crème de strawberry, and mix until well combined.
12. Pour the mix into your little cups and fill them up the rest of the way. Refrigerate 2 – 3 hours until firm.
ST. PATRICK’S DAY
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 gimmick, 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.
INDEPENDENCE DAY
Ah yes, Independence Day! A day for BBQ’s, parties, and kids running around in the grass with sparklers, while their parent light off the good stuff about 50 feet away. Big clouds of smoke drifting slowly through the air, carrying the sweet smell of fireworks throughout the neighborhood. Sweet, sweet stuff. Just like these July 4th Jello shot recipes!
Rocket’s Red Dare
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.
HALLOWEEN
Halloween Parties are the best time to see your friends, neighbors, family members, and co-workers drunk, silly, and dressed up and looking utterly ridiculous. Pack a bunch of these in your bag along with a video camera, so you can get footage of the boss saying, “I VANT TO SUCK YOUR…JELLO SHOT!” while he shoves two in his mouth at the same time. (Then maybe play it on the monitor at work anonymously)
Vampire’s Kiss
8 ounces water
One 3-ounce package black cherry Jello
5 ounces Blavod black vodka
3 ounces fresh blood orange or navel orange juice
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir the black cherry Jello and boiling water until gelatin is completely dissolved and allow to cool.
3. Add the black vodka and blood orange juice to the mix and stir until completely combined.
4. Pour the mix into your little cups and refrigerate 4 – 6 hours until firm.
Cinnamon Apple Hayride
1 cup cold water
1 envelope unflavored gelatin
1/3 cup apple juice concentrate
1/3 cup Apple Pucker
¼ cup hard cider
2 tablespoons Goldschlager
Makes 16 – 18 shots
1. Pour the cold water into a small saucepan and sprinkle with unflavored gelatin. Stir well, then allow to sit for 3 minutes.
2. Bring the mixture to a boil and stir until gelatin is well dissolved. Then remove from heat and allow to cool for 10 minutes.
3. Add apple juice concentrate, Apple Pucker, hard cider, and Goldschlager, and mix until completely combined.
4. Pour the mix into your little cups and refrigerate for 2 – 4 hours until firm.
Tarantula
12 ounces water
One 3-ounce package grape Jello
One 3-ounce package orange Jello
8 ounces Blavod black vodka
4 ounces crème de cassis
Garnish: (optional) 30 grapes (peeled for best eyeball effect)
Makes 30 shots.
1. Bring water to a boil in a small saucepan.
2. Pour grape and orange Jello into a medium, heatproof bowl and stir in the boiling water until completely dissolved and allow to cool.
3. Add the vodka and crème de cassis to the mix and stir until well combined.
4. Pour mix into your little cups and refrigerate for about 15 minutes to let the gelatin slightly set.
5. If garnishing, use a chopstick or toothpick to push a grape into the center of each shot cup. Then return to your fridge for about 4 – 6 hours until firm.
Cider Spice
1 cup cold apple cider
1 envelope unflavored gelatin
1/3 cup buttershots
1/3 cup apple schnapps
1/3 cup spiced rum
Garnish: (optional) 1/8 teaspoon ground cinnamon, pinch of ground nutmeg
Makes 16 – 18 shots.
1. Pour the cold cider into a small saucepan and sprinkle unflavored gelatin onto it. Mix well and allow to sit for 3 minutes.
2. Put the pan over medium heat and stir frequently, ensuring that the Jello dissolves. Promptly remove from heat and allow to cool for about 10 minutes.
3. Add buttershots, apple schnapps, spiced rum, cinnamon, and nutmeg, and mix until well combined.
4. Pour into your little cups and refrigerate for 2 – 4 hours.
CHRISTMAS
Tell me, that after fighting with rabid shoppers for the last two months buying Christmas presents, while you try to keep joy in your heart even though some crazed lady actually bit you,….TELL me that these Jello shots wouldn’t hit the spot. Let these shots bring a bit of that smile back on your face, and remind you what it’s all REALLY about. You might want to bring one into the room with you to get you through the whole “wrapping process”. On second thought, bring three or four.
Candy Cane Twist
First layer:
8 ounces water
Two ½-ounce enveloped unflavored gelatin
4 ounces vodka
3 ounces Rumple Minze
Second layer:
8 ounces water
One 3-ounce package cranberry-raspberry Jello
4 ounces cinnamon schnapps
4 ounces vodka
Makes about 20 layered shots.
1. First layer: Bring water to a boil in a small saucepan.
2. In a medium, heatproof saucepan, stir the boiling water and unflavored gelatin until dissolved.
3. Add the vodka and Rumple Minze to the mix and stir until completely combined and allow to cool.
4. Spoon 2 tablespoons of the mix into each of the little cups and refirgerate for about 15 minutes to let the gelatin slightly set.
5. Second layer: Bring water to a boil in a small saucepan.
6. In a medium, heatproof bowl, stir together the cranberry-raspberry Jello and boiling water until dissolved and allow to cool.
7. Add the cinnamon schnapps and vodka to the mix and stir until completely combined.
8. Spoon 2 tablespoons of the cranberry-raspberry gelatin into each of the cups on top of the first layer. Then refrigerate for about 4 – 6 hours until firm.
Snowflake Sparkler
One 3-ounce package berry blue Jello
¾ cup water
¾ cup champagne
¼ cup vodka
¼ cup blue curacao
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together berry blue Jello and boiling water until gelatin is completely dissolved and allow to cool for 5 minutes.
3. Add the champagne, blue curacao, and vodka to the mix and stir well until completely combined.
4. Pour the mix into your little cups and refrigerate 2 – 4 hours until firm.
Raspberry Fizz
6 ounces water
One 3-ounce package raspberry Jello
5 ounces gin
3 ounces club soda
2 ounces fresh lime juice
Garnish: (optional) ¼ cup lime zest
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together raspberry Jello and boiling water until gelatin is totally dissolved and allow to cool.
3. Add gin, club soda, and lime juice to the mix and stir until completely combined.
4. Pour the mix into your little cups and refrigerate for 15 minutes to let the gelatin slightly set.
5. If garnishing, sprinkle the top of each shot with lime zest. Then refrigerate for 4 – 6 hours until firm.
Eggnog Twist
One 3-ounce package apricot or peach Jello
1 cup eggnog
3/4 cup apricot brandy
¼ cup curacao
Makes 20 shots.
1. Bring egg nog to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together the apricot Jello and boiling water until gelatin is totally dissolved.
3. Add the apricot brandy and curacao to the bowl and stir until well mixed.
4. Pour the mix into your little cups and refrigerate 2 – 4 hours until firm.
Egg Noggy Yummy
8 ounces eggnog
Two ½-ounce envelopes of unflavored gelatin
5 ounces white rum
2 ounces Thai coconut milk
½ teaspoon vanilla extract
Pinch of ground cloves
Pinch of ground cinnamon
Makes 20 shots.
1. Bring eggnog to a boil in a small saucepan.
2. In a medium, heatproof bowl, sprinkle the unflavored gelatin over the top of the boiled eggnog and let sit for a minute. Stir until gelatin is dissolved and allow to cool.
3. Add the rum, coconut milk, vanilla extract, clove, and cinnamon to the mix and stir until well combined.
4. Pour the mix into your little cups and refrigerate for 4 – 6 hours until firm.
NEW YEARS
It’s the end of the year and everybody is getting ready to party. This year, make resolutions to keep loved ones close and to try new things. And with these Jello shot recipes, you can stay true to both. They combine the favorite New Year booze and the ever-popular Jello shot into Super Mega New Years Jello Shots! All very classy, all VERY yummy!
Aurora Borealis
First layer:
1 cup cold water
1 envelope unflavored gelatin
1 cup apple schnapps
1/3 cup Goldschlager
3 drops blue food coloring
3 drops red food coloring
Second layer:
1 cup cold water
1 envelope unflavored gelatin
¾ cup vanilla vodka
¼ cup vanilla schnapps
4 drops blue food coloring
Makes 40 shots.
1. First layer: Pour cold water into a small saucepan and sprinkle with unflavored gelatin and stir well. Then allow to sit for about 3 minutes.
2. Place pan over medium heat and bring to a boil, stirring frequently and making sure that the gelatin dissolves. Immediately remove from heat and allow to cool for about 10 minutes.
3. Add the apple schnapps, Goldschlager, and food coloring, and stir until well combined.
4. Fill your little cups halfway, and refrigerate for 1 hour, and then begin making the second layer.
5. Second layer: Pour cold water into a small saucepan and sprinkle with unflavored gelatin and stir well. Then allow to sit for about 3 minutes.
6. Place pan over medium heat and bring to a boil, stirring frequently and making sure that the gelatin dissolves. Immediately remove from heat and allow to cool for about 10 minutes.
7. Add the vanilla vodka, vanilla schnapps, and blue food coloring and stir until well combined. Refrigerate this mix for about 15 minutes.
8. Pour second layer mix onto the first layer in your little cups. Refrigerate 2 – 3 hours until firm
Martini Blast
8 ounces water
Two 1/2-ounce envelopes of unflavored gelatin
8 ounces premium gin or vodka
½ teaspoon dry vermouth
½ teaspoon sweet vermouth
Garnish: (optional) 10 green cocktail olives, slice in half horizontally, or ¼ cup finely grated lemon zest
Makes 20 shots.
1. Bring water to a low boil in small saucepan.
2. Pour boiling water into medium heatproof bowl. Add unflavored gelatin to the hot water and stir until gelatin dissolved. Allow to cool.
3. Add the gin and both vermouths to the cooled mixture and stir until well combined.
4. Pour mixture into your cups and refrigerate until slightly set.
5. If you have decided to add the garnish, use a chopstick or toothpick to push the olive half into the center of each cup. That, or, sprinkle a pinch of lemon zest over the top. Chill until firm, 4 – 6 hours. Use plastic martini glasses instead of shot cups for a classier effect.
Inspiration Fairy
12 ounces water
Two ½-ounce envelopes unflavored gelatin
3 tablespoons superfine sugar
4 ounces Absente (You can substitute Pernod)
A few dashes of orange bitters
Garnish: (optional) 20 orange peel twists
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. Pour water into a medium, heatproof bowl and pour in the unflavored gelatin and sugar. Stir until completely dissolved and allow to cool.
3. Add the Absente and orange bitters to the cooled mixture and stir until well mixed.
4. Pour into your little cups and refrigerate for about 15 minutes so that the mixture is slightly set.
5. If garnishing, use a chopstick or toothpick to push an orange peel into the center of each shot. Return to fridge for about 4 – 6 hours when firm.
Cuban Daddy
8 ounces water
One 3-ounce package lime Jello
5 ounces white rum
2 ounces fresh-grapefruit juice
1 ounce maraschino liqueur
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, pour in the lime Jello and add the boiling water. Stir until well combined and allow to cool.
3. Add the rum, grapefruit juice, and maraschino liqueur to the cooled mixture and mix well.
4. Pour into your little cups and refrigerate for about 4 – 6 hours until Jello is firm.
Double-0 Jello
12 ounces gin
Two ½-ounce envelopes of unflavored gelatin
2 ounces vodka
2 ounces Lillet blond
Garnish: (optional) 20 lemon twists
Makes 20 shots.
1. Bring 4 ounces of the gin to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir the unflavored gelatin and boiling gin until well combined and allow to cool.
3. Add the remaining 8 ounces of gin, vodka, and Lillet, mixing well.
4. Pour the mixture into your little cups and refrigerate for about 15 minute so that the mixture is slightly set.
5. If garnishing, Use a chopstick or toothpick to push a lemon twist into each shot. The return to the fridge for 4 – 6 hours or until the Jello is firm.
Sparkling Cinnamon Deluxe
12 ounces
One 6-ounce package sparking white grape Jello
14 ounces chilled champagne
3 ounces Goldschlager
Garnish: (optional) ½ cup chocolate sprinkles
Makes 40 shots.
1. Bring water to a boil in a small saucepan.
2. Pour the sparkling white grape Jello into a medium, heatproof bowl and add the boiling water, stirring until completely combined. Allow to cool.
3. Add the champagne and Goldschlager to the bowl and mix well.
4. Pour the mixture into your little cups and refrigerate for about 4-6 hour until firm.
5. If garnishing, sprinkle a pinch of chocolate sprinkles into each shot.
Peach Champagne
6 ounces of water
One 3-ounce package peach Jello
½ cup peeled, cubed white (or yellow) peach
1 ounce fresh lemon juice
4 ounces chilled prosecco
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir peach Jello and boiling water until completely dissolved and allow to cool.
3. In a blender, combine the cubed peaches and lemon juice, and blend until smooth. (Should make about 4 ounces of peach puree.)
4. Add the 4 ounces of peach puree to the bowl and stir until well mixed. Refrigerate for about 15 minutes to let the Jello slightly set.
5. Remove from the refrigerator and slowly add the prosecco, stirring until well combined.
6. Pour the mix into your little cups and put them back into the refrigerator for 4 – 6 hours so that the gelatin is firm.
Sangrila Smooth
6 ounces water
One 6-ounce box sparking white grape Jello
2 ounces fresh orange juice
½ cup peeled, cubed ripe pear
5 ounces Muscat wine
4 ounces club soda
Garnish: (optional) ½ cup orange zest
Makes 30 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir the sparkling white grape Jello and boiling water together until completely combined.
3. In a blender, add the orange juice and cubed pears and puree until smooth. (Should make about 5 ounces of pear puree)
4. Add the puree pear mixture and the Muscat wine to the cooled gelatin, and stir until well mixed.
5. Refrigerate the mix for about 15 minutes so that the gelatin can slightly set. Remove from the fridge and add the club soda and stir until well combined.
6. Pour the mix into your little cups and return them to the fridge for about 4 – 6 hours when the Jello will be firm. If garnishing, top each shot with a pinch of orange zest and THEN return to the fridge for 4 – 6 hours.
Lemon Sparkler
8 ounces water
One 3-ounce package lemon Jello
1/3 cup lemon sorbet
1 ounce Galliano
4 ounces chilled champagne
Make 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir the lemon Jello and boiling water until dissolved.
3. Now add the sorbet and mix well. Allow to cool.
4. Add the Galliano and champagne to the mix and stir until well combined.
5. Pour the mixture into your little cups and refrigerate for about 4 – 6 hours until firm.