Festive Jello Shots To Turn The Holiday Party Up

Bella Breakdown

Holiday parties are a ton of fun, and it’s an excuse to indulge in your favorite food and drinks. If you’re planning on throwing a soiree for your friends this year, mix things up a bit and ditch the usual vodka cranberries for something a little more fun. These jello shots are guaranteed to be a big hit, and they’ll certainly get the party started.

Apple Cider Bourbon Jello Shots

For the sophisticated palette, here’s a jello shot that even your snobbiest friend will enjoy. You can’t say no to something as classy as bourbon shot.

1 cup bourbon or whiskey
2 cinnamon sticks
1 cup Martinelli’s apple cider
¼ cup sugar
2 packets gelatin

For the Sugar Rim:
1 cup granulated sugar
4 tablespoons ground cinnamon
lemon wedge

In a mason jar or glass container, combine bourbon and cinnamon sticks. Cover with lid and let sit. For stronger cinnamon flavor, infuse 1-2 days or longer. In a pinch, 1-2 hours will suffice.
Gently grease shot glass cups with cooking spray to help the Jell-O shots release better. Wipe away excess with a paper towel so that only trace residue remains.

In a saucepan, combine apple cider and sugar. Sprinkle gelatin over top. Let sit 2-3 minutes until surface is wrinkled.
Heat on medium heat and stir until sugar and gelatin have dissolved. Mixture should be smooth with no graininess. Stir in spiced bourbon.

Pour into the prepared shot glasses. Refrigerate until set, about 4 hours.
Meanwhile, make the cinnamon sugar. In a medium bowl, combine sugar and ground cinnamon. Stir until evenly distributed. Pour some onto a plate for rimming the glasses. Rub a lemon wedge around the edge of the shot glasses. Roll the edge in the cinnamon sugar. Serve.

Strawberry Champagne Jello Shots

Perfect for a girls’ night, or a celebratory midnight toast, these pretty little jello cubes are the best way to end an evening.

For the Strawberry Layer:
1/2 C water
2 packets gelatin
2 C strawberries
1/2 C sugar

For the Champagne Layer:
3 packets gelatin
2 C water
1 C sugar
1 1/2 C Cold Champagne
1 1/2 C Cold Ginger Ale

Place the water into a small bowl and sprinkle the gelatin over top to soften.

Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries will soften and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork or a potato masher. Cook for 10 minutes.

Transfer the strawberry mixture to a 9×13 baking dish and place into the fridge for 3 hours to harden.

Sprinkle the gelatin over the water to soften.
Bring the water to a boil and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until it’s dissolved.

Pour in the champagne and ginger ale and then top off the strawberry layer. Refrigerate overnight. Cut and serve.

Gingerbread Jello Shots

These adorable treats can be cut into gingerbread people using your favorite cookie cutter. Decorate like a cookie, but enjoy like an adult. These will have you feeling all warm and fuzzy inside.

1 1/4 cups cream
1 1/2 cups vodka
2-3 tablespoons gingerbread syrup
2-3 tablespoons of creme de cacao or Kahlua
dash of pumpkin pie spice
3 packets of unflavored gelatin

Heat the vodka in a pan over medium heat and stir in the gelatin packets, whisking together until dissolved. Pour into a bowl and stir in your cream, gingerbread syrup, pumpkin pie spice, and dark colored liquor (I used this mostly to darken the color of the liquid, but you may not need it if your gingerbread syrup is dark in color).

Pour the mixture into a greased pan and let it set in the fridge for a few hours or overnight. Once it has set, use your gingerbread cookie cutter to cut out as many as you can fit in your pan, and then use a spatula to pull out the extra jello from in between the gingerbread shapes. Once the shapes are free, you can scoop those out as well.

Since jello shots don’t do well when they sit out for a long time, I would keep them in the fridge until you are ready to serve them. Put them out with some icing and sprinkles nearby so guests can decorate them before eating the treats. So fun!

Author: Lucie O’Leary

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