How to make craft Jell-O shots

A college party staple gets a makeover
882
Jello shots
Vodka is a time-honored choice, but try making these chamomile paloma shots with other clear spirits like Japanese shochu.

Photograph by Ryan Hayslip

With so much attention (and beard-stroking seriousness) given to high-end cocktails and specialty spirits, it’s easy to miss the fun in drinking. “Fancy cocktails are good for what they’re good for,” says T. Fable Jeon, Le Fat’s consulting beverage director. But sometimes you need something festive and laid-back. We asked Jeon to reimagine the ultimate lowbrow party drink—the Jell-O shot—for today’s tastes.

Strawberry-Cucumber Caipirinha
3.5 packets Knox Original Gelatine
3 oz. rich simple syrup
8 oz. sweet lime syrup*
2 oz. fresh lime juice
8 oz. Strawberry-Cucumber cachaça*

Pour sweet lime syrup in a small pot over low heat to bring just below simmer. Gradually and evenly add Knox Original Gelatine, stirring intermittently until fully dissolved. Remove from heat; add cachaça, rich simple syrup, and fresh lime juice. Stir together, and pour into a shallow baking pan. Place in refrigerator to set overnight. Cut into squares using a sharp knife.

*To make the Strawberry-Cucumber Caipirinha, muddle 3 fresh Strawberries and 6 seedless cucumber slices into 8 oz. of cachaça. Strain and bottle.

*To make the sweet lime syrup, dilute 12 oz. frozen limeade concentrate with 12 oz.water. Add 4 oz. fresh lime juice. Stir until dissolved. Set aside.

Chamomile Paloma
3.5 packets Knox Original Gelatine
8 oz. sweet lime syrup*
½ oz. agave nectar
4 oz. triple sec (Cointreau preferred)
5 oz. chamomile-infused tequila*
12 oz. Jarritos Grapefruit Soda

Combine syrup and nectar in a small pot over very low heat to bring just below simmer. Gradually and evenly add gelatine, stirring intermittently until fully dissolved. Remove from heat; add triple sec, tequila, and soda. Stir, and pour into a shallow baking pan. Place in refrigerator to set overnight. Cut into squares using a sharp knife. Garnish with grapefruit zest.

*To make the tequila, steep 4 chamomile tea bags in 750ml of room temperature blanco tequila. Remove tea bags after 90 minutes of infusion time. Set aside.

*To make the sweet lime syrup, dilute 12 oz. frozen limeade concentrate with 12 oz. water. Add 4 oz. fresh lime juice. Stir until dissolved. Set aside.

Yuzu Chuhai
3 ½ oz. yuzu juice
3 oz. rich simple syrup*
7 oz. shochu
5 ½ oz. soda water

Combine juice and syrup in a small pot over very low heat to bring just below simmer. Gradually and evenly add Knox Original Gelatine, stirring intermittently until fully dissolved. Remove from heat; add shochu and soda water. Stir together, and pour approximately half of the mixture into a shallow baking pan. Place in freezer for up to 20 minutes to induce rapid setting. Check mixture at intervals to ensure that no freezing occurs. Once the mixture is fully set, break apart the formed gelatin into smaller pieces. Pour the remainder of the mixture over the now-separated gelatin pieces. Place in refrigerator to set overnight. Cut into squares using a sharp knife. Garnish with lemon zest.

*To make the rich simple syrup, combine 2 parts sugar with 1 part filtered water in blender. Mix until dissolved. Bottle and refrigerate.

This article originally appeared in our August 2016 issue.

Advertisement