Drink recipes, Recipes

A New Take on an Old Favorite

While Lauren and I were discussing what kind of awesome recipes to bring to you guys for this week’s playoff game, both our minds immediately went to Jell-O shots.  Now we didn’t want to give you that basic, boring Jello-O shooter recipe that you used in college so we scoured the internet to bring you some really cool and unique shooters to serve at your playoff gathering! This is a bit of a long post, so please click the link to view the recipes!

The first recipe we bring you is from Jelly Shot Test Kitchen, and is absolutely perfect and customizable for the upcoming game!  These shooters are Jell-o within Jell-o, so there are two steps–but the end result is a beautiful presentation. (To get an idea what they will look like, click here!)

Step One – Team Colors Gelatin
  • 2 cups water
  • 2 envelopes Knox gelatin
  • 2 3 oz. boxes flavored gelatin dessert in team colors–for the Giants use Blue Raspberry and Strawberry flavors; for the 49ers use Black Cherry and Peach!
  • 2 cups ice cold vodka or rum (separated, and note that flavored liquor is nice but not required)
Pour water into a small saucepan and sprinkle with gelatin.  Allow to soak for a minute of two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). 
Pour the flavored gelatin powder into two separate bowls.  Divide the hot gelatin mixture and add one part to each bowl. Stir until dissolved.  Let cool for a few minutes, then stir in the liquor. Pour into four separate containers to chill – try using four standard 1 lb loaf pans (about 8” x 4”) in order to have relatively symmetrical gelatin blocks.  Chill until fully set, several hours or overnight. 
Step Two – Creamy gelatin
  • 2 cups water
  • 2 1/2 envelopes Knox gelatin (1/2 envelope is about 1 tsp gelatin powder)
  • 1/2 of a 14 oz. can sweetened condensed milk
Pour water into a medium saucepan and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Stir in the can of condensed milk. Set mixture aside to cool to room temperature. 
Remove the colored gelatin from the refrigerator and cut into small blocks.  Carefully mix the blocks as desired and place in a 9 x 13 glass or non-reactive metal pan (or use two standard 1 lb loaf pans).  Return blocks to refrigerator until milk mixture is cool.
 Once the milk mixture is cooled, divide equally and pour it over the gelatin blocks.  Skim off any small bubbles that form. Chill until fully set, several hours or overnight.
To serve, cut into squares and plate.  
Now we’re going to bring you a little something for the ladies. Strawberry Margarita Jello Shooters from BakersRoyale.com!
  • 1 Box strawberry Jell-o
  • 8 oz Tequila
  • 6 oz cointreau
  • Salt for garnish
  • Fresh strawberries

Strawberry Prep:

  1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
  2. Use a huller or apple corer to empty out the strawberry.
  3. Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
  4. Check each strawberry and make sure there is not a hole in the bottom before you start filling.


  1. Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside.  Measure out 1/4 cup of cold water and set aside.
  2. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquor mixture to cold water and stir to combine. Then add cold liquor mixture to hot Jell-o mixture and stir to combine.
  3. Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

Hope everyone has a fun, snowy weekend! Let’s Go Big Blue!!

****** Please Drink Responsibly******


1 thought on “A New Take on an Old Favorite”

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