Martini Jelly Shots Recipes

BLOW POP MARTINI JELLO SHOTS

Steps:

• If using a flexible silicone mold to set the jello shots, prepare it by spraying lightly with cooking spray. Then wipe out each mold cavity thoroughly with a paper towel. This will leave a very slight residue which will aid in unmolding without affecting the taste or appearance of your jello shots. A glass or non-reactive metal standard 1 lb loaf pan, or two mini loaf pans, may also be used to set the jello shots. No prep needed for a pan.
• Pour lemonade concentrate and water into a small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Stir in the vodka.
• Divide the mixture into two bowls. To one bowl add the sour watermelon liqueur, to the other, the sour apple liqueur.
• Add a drop of neon food coloring, if desired. (For example, use one drop of neon pink for the watermelon and one drop of neon green for the apple.)
• Pour into mixtures into pan or molds and chill until fully set, several hours or overnight.
• To serve, unmold (or if the jello shots are set in a pan, cut into desired shapes). Cut the lollipop sticks into approximately 1 1/2 inch segments. Immediately before serving, insert into each jello shot and place each jello shot in a mini cupcake wrapper.

FRENCH MARTINI JELLO SHOTS

Steps:

• Pour juice in medium saucepan. Sprinkle with gelatin and allow to soak for a minute or two.
• Heat over very low heat, stirring constantly, until gelatin is dissolved, (about 5 minutes). Remove from heat.
• Stir in the vodka and liqueur.
• Pour two tablespoons or the gelatin mixture into each mini glass. Refrigerate until fully set, 1 to 2 hours.
• Garnish each jello shot with a fresh raspberry, if desired

NEAPOLITAN MARTINI JELLY SHOT

Steps:

• In a medium saucepan over low heat, combine the chocolate ice cream, chocolate liqueur, 1/4 cup vodka, and 1/4 cup water. Add one envelope unflavored gelatin, stirring constantly until fully dissolved, about 4 minutes. Pour into an 8 by 4-inch loaf pan and chill until set, about 1 hour.
• In a medium saucepan over low heat, combine the vanilla ice cream, vanilla liqueur, 1/4 cup vodka, and 1/4 cup water. Add one envelope unflavored gelatin, stirring constantly until fully dissolved, about 4 minutes. Remove from heat. Cool slightly. Pour the slightly cooled mixture over the chocolate layer and chill until set, about 30 minutes.
• Repeat this process with the strawberry ice cream, strawberry schnapps, remaining 1/4 cup vodka, 1/4 cup water, and envelope of gelatin. Heating for 4 minutes, stirring until dissolved, then pouring it over the vanilla layer once cooled. Chill until set completely.
• To serve, cut into 1 by 1-inch squares.

MINT JULEP JELLY SHOTS

Steps:

• Put a medium bowl in the freezer to chill.
• Sprinkle the gelatin evenly over 1 cup cold water in a medium saucepan. Let sit until the gelatin softens, about 5 minutes. Stir the mixture, and add the mint leaves and granulated sugar. Cook over medium-low heat, stirring gently, until the sugar and gelatin are dissolved completely, about 5 minutes (don't let the mixture come to a boil). Strain the mixture through a fine-mesh strainer into a medium bowl placed over an ice bath, pressing the mint with the back of a spoon to extract all the juices. Stir in the bourbon, and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes.
• Place sixteen 1-ounce disposable plastic or paper cups on a small rimmed sheet pan. Put 1 medium mint leaf into each glass. Divide the gelatin mixture evenly among the glasses, totally submerging the mint leaves (they will float to the top). Refrigerate the shots until completely set, about 3 hours. (These can be done a day ahead.)
• Pour the cream and confectioners' sugar into the chilled bowl. Beat the mixture with a large whisk until medium peaks form. Gently fold in the liqueur with a rubber spatula. (This step can be done a day ahead; refrigerate the whipped cream in an airtight container.) Serve the shots cold, topped with whipped cream.

IRISH CREAM JELLY SHOTS

Steps:

• Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides.
• Whisk together the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously whisk in 2 packets of gelatin until dissolved and the mixture thickens slightly. Strain the coffee mixture through a fine mesh sieve into the prepared pan. Use a spoon to scrape off any foam from the top. Refrigerate, uncovered, until firm, about 1 hour. Use a wooden skewer to poke several holes into the gelatin. (This will help the two layers stick together.)
• Microwave 1 cup of the liqueur in liquid measuring cup on high until hot, about 1 minute. Add the remaining 3 packets of gelatin and whisk until dissolved. Add the remaining liqueur and whisk to combine. Pour the mixture over the set coffee gelatin and chill until completely firm, about 2 hours.
• Gently lift the gelatin out of the pan using the plastic wrap to help you. Cut into 36 squares. (You could also use a small shamrock cookie cutter.)
• Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve.

SKIP 'N GO JELLY SHOTS

Steps:

• Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved.
• Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout.
• Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature.
• To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process.

TART LEMON DROP JELLY SHOTS

Steps:

• Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
• Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
• Sprinkle gelatin into saucepan.
• Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
• Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
• Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
• Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

JELLY BEAN MARTINI

Steps:

• One hour before serving, place 2 martini glasses in refrigerator. In small bowl, pour vodka over 1/4 cup jelly beans. Cover; refrigerate.
• At serving time, fill martini shaker with ice. Shake bowl with cold vodka and jelly beans. Strain vodka into shaker; discard jelly beans. Add liqueur; shake well. Strain into 2 chilled martini glasses. To garnish, add 3 jelly beans to bottom of each glass. Garnish each with lemon slice. Serve immediately.

BLUEBERRY MARTINI JELLO SHOTS RECIPE - (4.4/5)

Steps:

• To make simple syrup, combine equal parts sugar and water in a saucepan, and stir over medium heat until the sugar is dissolved. Off heat, combine the vodka and simple syrup in a small saucepan. Add gelatin powder to the vodka mixture. Heat the saucepan over low heat, stirring, until the gelatin is dissolved and incorporated into the vodka mixture, about 5 minutes. Remove the pan from the heat. Place a few blueberries in the bottom of each individual ice cube mold, and carefully pour the vodka mixture into each. Refrigerate the ice cube tray until set, preferably overnight. These cocktails will keep, refrigerated, for as long as 2 days.