Start to Finish: 4 1/2 hours Servings: 10 2-ounce shots Difficulty: Beginner
Everclear Jell-O shots made in advance of a party simplify serving -- there's no need for a bartender -- and the grain alcohol is well known to inspire merriment in revelers quickly. Use 151-proof Everclear, which contains 75 percent alcohol by volume. This formula is widely available and sets up firmly as Jell-O. Mini disposable plastic cups with lids make it easy to portion and store each Jell-O shot.
- 1 1/2 cups water
- 1 3-ounce package Jell-O
- 1/2 cup 151-proof Everclear
Chill the Everclear in the refrigerator for at least 30 minutes or until it's cold.
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Bring 1 cup of the water to a boil over medium-high heat. Reserve the remaining water.
Add the powdered gelatin to a medium-sized mixing bowl. Pour the boiling water over the gelatin and stir until the powder dissolves.
Stir the cold Everclear and remaining 1/2 cup water into the hot Jell-O mixture.
Pour the hot Jell-O shot mixture into individual shot glasses or 2-ounce portion cups. Refrigerate for approximately 3 hours or until the gelatin sets.
This recipe works well with any flavor of Jell-O gelatin. You can even double the recipe and mix multiple Jell-O flavors, such as lemon and lime, or pineapple and pina colada.
You can also add fruit, such as canned or fresh fruit cocktail, but the pieces should be cut very small for easy consumption. Stir the fruit directly into the Jell-O when adding the cold water and Everclear. Alternatively, mix the fruit and Everclear together and refrigerate for several hours to allow the fruit to soak up the alcohol.
Everclear comes in an ultra-potent 190-proof formula -- 95 percent alcohol by volume -- and even a 250-proof formula that is illegal in most states. This higher alcohol content doesn't solidify in Jell-O, but would work when absorbed into fruit.
Serve and drink Everclear Jell-O shots responsibly, particularly if you use one of these high alcohol content products. The potency far exceeds that of most Jell-O shots.
A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.