St. Paddy’s Day is coming up fast, and if you’re more of a partier than a sipper (or maybe both!), you may a tasty, fruity alternative. Also, St. Paddy’s Day this year is on a Saturday! So there’s plenty of time to sleep off a jello hangover on Sunday (or repent to St. Patrick himself, if that’s more your style).
Whiskey Sour Jello Shots
A whiskey sour is a classic cocktail. If you don’t have time to sit and sip one because you’re on your way out to a Flogging Molly concert this year, look, we get it. This shot will make you feel far from sour. (pictured above, Image courtesy of liquor.com)
4 oz of Jameson
16 oz of boiling water
2 small packages of orange Jello
12 oz of cold water
Once your water is boiled, remove your pan from heat. Mix in the orange Jello powder as directed on the box. When you go to add the cold water, include the Jameson. Pour into festive, disposable shotglasses and let sit in the fridge for four hours.
Rotten Apple Jello Shots
This witch’s brew might be more appropriate for Halloween, but we still love to make it with Jameson. If you can find apple-flavored Jello for this one, it’ll melt your mind. However, that’s become a rarity lately, so if you can’t find it, stick to unflavored gelatin. The cider will do the rest.
6 Granny Smith apples
2 packages of Jolly Rancher green apple gelatin
2 tablespoons of sugar
1/2 cup of cold water
12 ounces of boiling water
1/2 a cup of Jameson (we’ve also tried Crown Royal Apple and Crown Royal Salted Caramel to great success!)
Cut the apples in half, then scoop out the guts with a spoon. Put the guts into a large saucepan with hot water, mulling spices, and honey to taste. Boil for 30 minutes until all the flavor has sunk into the water and it’s become cider. Strain out the guts (you can use the remains to make applesauce or apple pancakes!). While it’s boiling, take the half apples without the guts and brush the insides with lemon juice and set, hole-side up, in the muffin pans. Refrigerate until ready to use again.
Once the cider is ready and still hot, mix the gelatin with cold water until it’s evenly mixed. Pour the whiskey into the cider, then pour the cider into the gelatin/cold water mix. Add the sugar and mix evenly.
Now, remove the apples from the fridge and pour the mix into them. Set the muffin tin with apples in the fridge and let sit for four hours. Then, remove and slide into apple slices.
Irish Coffee Jello Shots
Nothing makes a girl swoon more than Irish coffee. But here’s the real kicker: this Jello shot looks just like a little, tiny pint of Guinness!
3/4 cup of coffee (I prefer to use mint-flavored coffee, buuuuut that’s me)
1/2 cup of water
1 cup of heavy whipping cream
3 packets of unflavored gelatin
1 cup of Jameson
1/2 cup of brown sugar
Clear, plastic shot glasses
Image courtesy of Slimpickinskitchen.com
Start by turning the brown sugar into simple syrup. Mix it with half a cup of water in a small saucepan, and boil until the sugar is gone. Take it off of the heat and store it in a jar.
Now, mix 1/4 cup of the brown sugar simple syrup with coffee in the saucepan. Put two of the three packets of gelatin on the top of this mixture and let it sit for about two minutes, before stirring over a low heat until dissolved. Take it off the burner before it boils and add whiskey, then stir all of that together.
Fill your clear, plastic shot glasses 2/3s of the way up, leaving plenty of space for the froth of the Guinness. You’ll need to put them in the fridge for at least two hours for the gelatin to set properly. Don’t start the next part until you’re sure it’s set. Trust me on that one.
Once it’s set, put half the whipping cream and the last gelatin packet into the stove, letting it activate for a couple minutes or as directed on the packet. Then, start the heat on low and stir until everything is dissolved. This is important: don’t let it boil! Once it’s dissolved, take it off the heat and add the rest of the cream. Then, pour this mixture on top of your already-set coffee-layer and give it a couple more hours to set in the fridge.