“Everyone who saves their tweldies has a great story in the jell-or one,” says Casey Elsass, a recipe author in the future cookbook, What can i bring? “Now I'm in my thirties, I want to enjoy my night without feeling like my shot can double as the luke of polish.”
Thus, Elsass did the jell-or cocktail shot; It's a jell-or, definitely, but instead using Abrasive Vodka straight from a plastic cocktails like Piña Colada, Aperol Spritz, and the massive dirty shirley. “Think about it as jell-or shots with miles on plane and a skincare routine,” Elsass jokes.
To make cocktail shots, you need a cup mixer, one half cup of your wine picked, and the same jell-or. The unknown jell-or perhaps as much, but Elsass also includes this dominant and more satisfactory shot.
Shots are perfect for counting large and small; Make all three tastes for a larger party. “They're beautiful, boozy tinge, just enough so you don't forget you got a shot,” says Elsass. “But they come down smoothly, you may forget how many shots you have taken.”
Reled to jell-or cocktail shots
Every taste makes 12 shots
Ingredients:
½ cup boiling water
1 (3-ounce) box mixed with jell-o
1 cup mixer
½ Copa Alcohol
1 envelope unexpected jell-o
Instructions:
Step 1: In a small bowl, scale and pour boiling water, then whisk in jell-or until melts. In a 4-cup liquid measuring the cup, measure mixer and alcohol, then sprinkle unknown gelatin on top. Let the Gelatin bloom for about 5 minutes, until it looks thick and clumpy. Pour hot jell-or mixing the measurement of the cup and slowly slaughter until all gelatin melt. (Whispering is very strong to make the mixture of excessive achievement.)
Step 2: Line with 12 shot cups with lids. Measure and pour 1½ ounce of each cup and snap the cap on top. There may be a little remaining liquid, which is your little reward / tile test. Put cups and chill in the refrigerator for at least 4 hours, until perfect set, or up to 3 days in advance.
To make different differences:
Dirty Shirley
1 (3-ounce) Box Cherry Jell-O
1 cup sprite
½ cup vodka
Aperol Spritz
1 (3-ounce) box orange jell-o
1 cup prosecco
½ cup aperol
Piña Colada
1 (3-ounce) pineapple box jell-o
1 cup coconut cream *
½ cup coconut rum
* Be sure to buy sweet coconut cream (Coco López, for example), not coconut cream or coconut milk also comes on the same shelf.
The recipe is hosted with permission from What can I carry? by Casey Elsass © 2025. Published by Union Square & Co., an Imprint of Grand Central Publishing, a division of the Handette Book Group. Gentl and Hyers photos.
The Popay 'Popay' Popay 'Pinyononetachet a New York photographer.
Drew Anchlele A food sock of food and master baker based in New York City.