Recipe - Jello Shots

Making Jello shots is pretty much like making regular Jello, except with some alcohol added instead of cold water. There are a few things to be mindful of or else the gelatin won't set!

Here is a great recipe To make approximately 40 1oz. shots or 20 2oz. jello shots:

Ingredients:
16 ounces (2 cups) boiling water
6 oz. package of gelatin
6 ounces cold water (3/4 cup)
12 ounces chilled alcohol (1 1/2 cup) (vokda is my favorite, rum is second)
Depending on the proof of alcohol you use, adjust the proportions of alcohol to cold water to ensure that the shot still sets. Use the following ratios:
13 ounces of 30-50 (~20%) proof alcohol to 3 ounces cold water
10 ounces 80-100 (~45%) proof alcohol to 6 ounces cold water
6 ounces 150-200 proof alcohol to 10 ounces cold water
chill alcohol at least one hour prior (not in the freezer, unless the alcohol is over 80-proof; anything else might freeze and break the bottle)

Steps:
Bring water to a rolling boil, then remove from heat.
Stir together boiling water and powdered gelatin in a mixing bowl. Stir constantly until gelatin is completely dissolved.
Stir in cold water and alcohol.
Spray the inside of the cups with cooking spray, so the Jello easily slides out of the cups during use. Adding spoons, if you have enough of them, can help, too. Popsicle sticks can serve as a cheaper alternative.
Pour mixture into shot glasses, individual shot-size (1oz-2oz) plastic cups, or cups manufactured specifically for this purpose. (EZ-Squeeze Jello Shot Cups recommended)

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.

To make the Jello easier to consume, buy plastic cups that also have lids. Pour the mix into the cup, add the lid, then turn it upside down prior to refrigeration.

Place shots on a tray in refrigerator (not the freezer). Chill until firm (approximately 2-4 hours). Refrigerate until served.