To make approximately 28 1oz. shots you should need:
- 16 ounces (2 cups)boiling water (470 ml)
- 6 oz. package of Jello (170 gram)
- 6 ounces cold water (180 ml)
- 10 ounces chilled alcohol (300 ml)
- 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, or 40%; anything else might freeze and break the bottle)
- don't forget to buy those tiny cups for the shots
- 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. It is best to do all in one go so you prevent yourself from over doing it with the cooking spray.
- Pour mixture into shot glasses, individual shot-size (1oz-2oz) plastic cups, or accordion-like squeezable cups manufactured specifically for this purpose.
- 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. Accordion-like squeezable cups will compress flat and force the jello out, into your mouth.
- 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.