Jello shots are not just for college frat parties anymore. Say hello to the fun, dare I say, sophisticated Jello shot. I’m always looking for fun ways to reinvent a classic, and when I began to see these popping up on urban blogs, I knew this was something we had to try. I gathered my favorite drink ingredients, a few boxes of unflavored gelatin, and headed into our commissary to begin my “work." This is the kind of work you've got to love!
The intention with these new Jello shots is a more refined look than what I remembered from my college days, as well as flavors that would appeal to adult palates. No more plastic Dixie cups. After a little altering of the classic recipes, I found a recipe that would be easy to suit almost any cocktail.
For all Jello shots we use a ratio of one quart of juice to one pint of alcohol, plus one and a half ounces of unflavored gelatin. This formula will fit perfectly into a 9” x 12” glass Pyrex baking dish.
To begin, heat the juice in a saucepot almost to a boil, and then remove from the heat. Sprinkle gelatin into the hot juice and stir until completely dissolved. Let cool. Add the liquor to the juice/gelatin mixture. Stir to blend.
Line a glass Pyrex dish with plastic wrap. Press it to be perfectly flat on the bottom, up the sides and then over the top edge. Pour the liquid mixture into the Pyrex and chill in the refrigerator until set, approximately 8-12 hours.
Once the Jello is set, invert the dish onto a cutting board, remove the saran wrap and cut into whatever shape you’d like. We like to cut the Jello into various shapes and often use different shaped metal cookie cutters. It’s best to cut them into small bite sized portions.
Here are some tried and true recipes you may like to try. Enjoy!
Cherry Acai Sling
- 1 quart cherry acai juice
- ½ cup Triple Sec
- 1 cup vodka (does not have to be premium)
- ½ cup Roses lime juice
Mango Lemon Drop
- 1 quart mango juice
- ½ cup lemon juice
- 1 ½ cups vodka (does not have to be premium)
- 1 quart guava juice
- 1 cup cognac
- ½ cup vodka (does not have to be premium)
- ½ cup Cointreau
- 1 quart banana juice
- 1 cup Vodka (does not have to be premium)
- 1 cup Malibu Coconut Rum
Just a tip: Looza Juices from Belgium are our favorite nectar/juices for these!
These shots are a snap to make. Get creative and eat your way through these fun versions of your favorite cocktail. Serve on chilled platters and garnish with edible flowers, fresh fruit and herbs, or colored sugar! Beware…these small treasures can pack quite a punch!
With an extensive background in luxury event planning, honed at some of the country's most exclusive hotels, Jeffrey Selden leverages his two decades-long party history in his role as Managing Partner of his family owned business, Marcia Selden Catering and Event Planning. Whether it's an opulent party for 500, or an intimate private dinner, he holds an industrywide reputation as a power event-builder with a unique, creative vision and flawless results. Marcia Selden Catering and Event Planning has been named "Best of the Gold Coast" of Fairfield County by Moffly Media for several years running, and was recently honored by The Knot as “The Best of Weddings.”
Marcia Selden Catering and Event Planning
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Stamford, Connecticut 06906