How to Make Jello Shots
Otherwise, you might need to bring some dessertspoons to the party, too. The Jell-O and boiling water mixture should be stirred until the Jell-O fully dissolves. From a basic jello shooter recipe to our specialty jello shots, you can find the perfect jello shots recipe at Jellinator.
Flavor Formulas Use mixed as your inspiration: Photo by Naomi Tomky Pictured: : lime-flavored gelatin + tequila + triple sec + orange liqueur : lime-flavored gelatin + tequila : unflavored gelatin + ginger beer + lime juice + vodka : unflavored gelatin + champagne + sugar : unflavored gelatin + tomato juice blend + hot pepper sauce + vodka + celery + horseradish : unflavored gelatin + pineapple gelatin + coconut milk + rum + maraschino cherries : unflavored gelatin + lime juice + mint + rum : unflavored gelatin + orange juice + champagne : unflavored gelatin + lemon vodka : unflavored gelatin + horchata + rum + honey : orange-flavored gelatin + apple cider + Fireball whiskey Serving Ideas Sure, gelatin shots in little cups are easy peasy to do, but you're better than that. The Jell-O and boiling water mixture should be stirred until the Jell-O fully dissolves. Next, the vodka or rum should be added along with the 4 ounces of cold water.
How to Make Jello Shots - Pro-Tip: If you keep your vodka in the freezer, not only will it be icy cold for drinking, but it will help the Jell-O set faster which can make all the difference for a complex color combination.
One of the most creative ways to serve alcohol at a party is to make colorful and fruity Jello shots. The process of making Jello shots is super easy, and is not that different than making regular Jello. This wikiHow will teach you how to make some deliciously simple Jello shots, and will then give you some ideas for more creative spins on the traditional shot. Mix the water and alcohol to make 2 cups. The proportions will depend on the proof of the alcohol you use. Wait until the mixture is completely chilled before moving onto the next step. This is important because the temperature at which alcohol evaporates the boiling point is 78. Later you will mix the alcohol with a water that was just boiled at 100 degrees C 212°F. If the alcohol isn't cold, it might exceed its boiling point when mixed, and some of the alcohol will evaporate. This will make your shots less potent. For some reason it doesn't set up as well with the alcohol. If you're determined to use it, get a box of Knox unflavored gelatin and sprinkle a little extra in there. But really, Jello shots aren't healthy anyway, so not having sugar in the mix isn't going to turn it into a health food! It would be delicious with lime Jello or another corresponding flavor if you have a flavored mix. However, since it is premixed, the alcohol content is quite low, so for one package of Jello, use one cup of boiling water and one full cup of mix for the maximum flavor and potency. You can put them in a pan and slice them. The time length will depend on your pan size. I would recommend about 3-4 hours. Putting them in the fridge also helps. To test if they are finished, touch the top, it should be springy. Also, insert a knife. There should be no visible liquid. To make Jello shots, mix together water and your choice of alcohol so that you have 2 cups. The ratio of water to alcohol will depend on the proof of the liquor you are using. Chill the mixture for at least an hour. Bring a little more than 1 cup of water to a boil, then measure out 1 cup of the boiling water and mix it with the powdered Jello, stirring until the powder is dissolved. Add the chilled water and alcohol mixture, then pour the Jello mixture into small plastic cups and chill for 2-4 hours. You can use shot glasses, individual shot-size 1 oz. Although shot glasses look prettier and allow you to see the vibrant colors of the Jello, paper cups allow for easier Jello shot consumption as they can be turned inside out. Otherwise, you might need to bring some dessertspoons to the party, too. Jello is not a vegetarian dessert. Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs and some intestines of animals. If any of your guests are vegetarian or vegan, consider vegan jelly mixes rather than gelatin. Most supermarkets will stock these.