| Alexander | Black Rose | Bloody Mary | Bullshot | Champagne Punch | Cuba Libre | Daiquiri | Death In The Afternoon | Evan | Gimlet | Gin And Tonic | Grasshopper | The Ipswich Switchell | Mai Tai | Margarita | Martini | Mimosa | Mint Julep | Orange Blossom | Pina Colada | Salty Dog | Sangrìa | Scorpion | Screwdriver | Sloe Gin Fizz | Tom Collins | The Ward Eight | Waikiki Beachcomber | Wassail | Zombie |
Jell-O Cocktails Page

These are a few Jell-O shot recipes based on famous cocktails, mixed drinks and punches.

Alexander
  • 2 Knox Gelatin packets
  • 1 small box of Vanilla Instant Pudding & Pie Filling
  • 1 Cup Water
  • 1 Cup half and half
  • 1/4 Cup cold water
  • 1/4 Cup Creme de Cacao
  • 1/2 Cup Brandy
  1. STIR boiling water into Knox gelatine until completely dissolved.
  2. ADD the Creme de Cacao, Brandy, cold water and stir until mixed. Cool at room temperature about 20-30 mins.
  3. POUR half and half into a separate container. Add the box of Vanilla pudding and mix well until completely blended.
  4. Quickly stir the pudding into the Jell-O until well blended. It should appear quite opaque.
  5. POUR into 2-3 oz.(60-90 ml) cups.
  6. REFRIGERATE until firm.

Black Rose
  • 1 Knox Gelatin packet
  • 1/3 Cup Sugar
  • 1 1/2 Cup Coffee
  • 1/2 Cup Rum
  1. STIR hot coffee and sugar into Knox gelatine until completely dissolved.
  2. ADD Rum and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Bloody Mary
  • 1 package of Knox gelatine
  • 1 Cup hot tomato juice
  • 1/4 Cup water
  • 1/3 Cup Vodka
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Worschester Sauce
  • 1 tablespoon hot sauce
  1. STIR boiling tomato juice into gelatine until completely dissolved.
  2. ADD the cold water, Vodka, Lemon Juice, Worschester Sauce, hot sauce and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Bullshot
  • 1 package of Knox gelatine
  • 1 Cup hot water
  • 2 Beef Bouillon cubes
  • 1/2 Cup water
  • 1/2 Cup Vodka
  1. STIR boiling water, Beef Bouillon Cubes into gelatine until completely dissolved.
  2. ADD the cold water, Vodka and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Champagne Punch
  • 1 small box of Sparkling Grape Jell-O
  • 1 Cup hot Water
  • 1/2 Cup Ginger Ale
  • 1/4 Cup Champagne
  • 2 Tablespoons Vodka
  • 2 Tablespoons Apricot Brandy
  • (optional) Orange slice sections
  • (optional) Lemon slice sections
  1. STIR boiling water into sprakling grape gelatine until completely dissolved.
  2. ADD the Ginger Ale, Champagne, Vodka, Brandy and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. optional REFRIGERATE for about 30 min. Then, add a fruit sections to each shot.
  5. REFRIGERATE until firm.

Cuba Libre
  • 1 small box of Lime Jell-O
  • 1 Cup hot water
  • 1/2 Cup Coca-Cola
  • 1/2 Cup Rum (Cuban)
  1. STIR boiling water into Lime gelatine until completely dissolved.
  2. ADD the Cola, Rum, and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Daiquiri
  • 1 small box of Lime Jell-O (or whatever flavor Daiquiri you want)
  • 1 Cup Hot water
  • 1/2 Cup cold water
  • 1/3 Cup Rum
  • 2 Tablespoons Triple Sec
  1. STIR boiling into gelatine until completely dissolved.
  2. ADD the cold water, Rum, Triple Sec and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Death In The Afternoon
  • 1 package of Knox gelatine or Sparkling Grape Jell-O
  • 1 Cup hot water
  • 2/3 Cup Champagne
  • 1/3 Cup Absinthe (Pernod, Ansiette)
  1. STIR boiling water into Knox gelatine until completely dissolved.
  2. ADD the Champagne, Absinthe and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Evan
  • 1 small box of Cranberry Jell-O
  • 1 Cup hot water
  • 1/4 Cup water
  • 1/4 Cup Vodka
  • 1/4 Cup Cointreau
  • 1/4 Cup Lemon Juice
  1. STIR boiling water into Cranberry gelatine until completely dissolved.
  2. ADD the cold water, Vodka, Cointreau, Lemon Juice and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Gimlet
  • 1 small box of Lime Jell-O
  • 1 Cup hot water
  • 1/2 Cup cold water
  • 1/2 Cup Gin or Vodka
  1. STIR boiling water into Lime gelatine until completely dissolved.
  2. ADD the cold water, Gin or Vodka and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Gin And Tonic
  • 1 package of Knox gelatine
  • 1 Cup hot tonic water
  • 1/2 Cup cold tonic water
  • 3 tablespoons lemon or lime juice
  • 1/3 Cup Gin
  • drop of Angostura bitters (optional)
  1. STIR boiling tonic water into Knox gelatine until completely dissolved.
  2. ADD the cold tonic water, Gin, juice, -if using- bitters, and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Grasshopper
  • 2 Knox Gelatin packets
  • 1 small box of Vanilla Instant Pudding & Pie Filling
  • 1 Cup Water
  • 1 Cup half and half or milk
  • 1/2 Cup Creme de Cacao (white)
  • 1/2 Cup Creme de Menthe (green)
  1. STIR boiling water into Knox gelatine until completely dissolved.
  2. ADD the Creme de Cacao, Creme de Menthe and stir until mixed. Cool at room temperature about 20-30 mins.
  3. POUR half and half or milk into a separate container. Add the box of Vanilla pudding and mix well until completely blended.
  4. Quickly stir the pudding into the Jell-O until well blended. It should appear quite opaque.
  5. POUR into 2-3 oz.(60-90 ml) cups.
  6. REFRIGERATE until firm.

The Ipswich Switchell
  • 1 small box of Cranberry Jell-O
  • 1 Cup hot water
  • 1/2 Cup water
  • 1/3 Cup Rum
  • 1 tablespoon Lime Juice
  1. STIR boiling water into cranberry gelatine until completely dissolved.
  2. ADD the cold water, Rum, Lime juice and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Mai Tai
  • 1 small box of Pineapple Jell-O
  • 1 Cup hot water
  • 1/4 Cup water
  • 1 tablespoons Lime Juice
  • 2 tablespoons Orange Juice
  • 2 teaspoons Grenadine
  • 1/4 Cup Rum
  • 2 tablespoons Triple Sec
  1. STIR boiling water into Pineapple gelatine until completely dissolved.
  2. ADD the cold water, Lime juice, Orange juice, Grenadine, Rum, Triple Sec and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Margarita
  • 1 small box of Lime Jell-O (or whatever flavor Margarita you want)
  • 1 Cup Hot water
  • 1/2 Cup cold water
  • 1/3 Cup Tequila
  • 2 Tablespoons Triple Sec
  1. STIR boiling into gelatine until completely dissolved.
  2. ADD the cold water, Tequila, Triple Sec and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Martini
  • 1 package of Knox gelatine
  • 1 Cup hot water
  • 1/2 Cup water
  • 1/3 Cup Gin
  • 3 tablespoon Vermouth
  • green olive slices
  1. STIR boiling water into gelatine until completely dissolved.
  2. ADD the cold water, Gin, Vermouth, and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE for about 30 min. Then add green olive slice to each shot.
  5. REFRIGERATE until firm.

Mimosa
  • 1 small box of Orange Jell-O
  • 1 Cup hot water
  • 1 Cup Champagne
  1. STIR boiling water into Orange gelatine until completely dissolved.
  2. ADD Champagne and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Mint Julep
  • 1 small packet of Knox Gelatin
  • 1/4 Cup Sugar
  • 1 teaspoon mint extract or schnapps
  • 1 Cup hot Water
  • 1/2 Cup cold water
  • 1/2 Cup Bourbon
  • Mint Sprigs
  1. STIR boiling water into gelatine, sugar and mint extract until completely dissolved.
  2. ADD the cold water, Bourbon and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE for about 30 min. Then, add a mint sprig to each shot.
  5. REFRIGERATE until firm.

Orange Blossom
  • 1 small box of Orange Jell-O
  • 1 Cup hot water
  • 1/2 Cup cold water
  • 1/4 Cup Gin
  • 1/4 Cup Vermouth (Italian or Sweet)
  1. STIR boiling water into Orange gelatine until completely dissolved.
  2. ADD the cold water, Gin, Vermouth and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Pina Colada
  • 1 small box of Pineapple Jell-O
  • 1 Knox Gelatin packet
  • 1 small box of Coconut Cream Instant Pudding & Pie Filling
  • 1 Cup hot Water
  • 1/2 Cup cold water
  • 1 Cup milk
  • 1/2 Cup Rum
  • (optional) Pineapple chunks (canned NOT fresh)
  • (optional) Maraschino Cherry slices
  1. STIR boiling water into Pineapple and Knox gelatine until completely dissolved.
  2. ADD the cold water, Rum and stir until mixed. Cool at room temperature about 20-30 mins.
  3. POUR milk into a separate container. Add the box of Coconut Cream pudding and mix well until completely blended.
  4. Quickly stir the pudding into the Jell-O until well blended. It should appear quite opaque.
  5. POUR into 2-3 oz.(60-90 ml) cups.
  6. optional REFRIGERATE for about 30 min. Then, add a Pineapple chunk and a Cherry slice to each shot.
  7. REFRIGERATE until firm.

Salty Dog
  • 1 small box of Lemon Jell-O
  • 1 Cup hot water
  • 2/3 Cup grapefruit juice
  • 1/3 Cup Gin or Vodka
  • salt
  1. STIR boiling water into Lemon gelatine until completely dissolved.
  2. ADD the grapefruit juice, alcohol, and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.
  5. sprinkle salt on top of each shot.

Sangrìa
  • 1 small box of Strawberry-Banana Jell-O
  • 3/4 Cup hot water
  • 1/2 Cup dry red Wine
  • 1/2 Cup Fruit Cocktail
  • few Banana slices
  • 1/4 Cup Brandy
  1. STIR hot water into Strawberry-Banana gelatine until completely dissolved.
  2. ADD Wine, Brandy and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE for about 30 min. Then add Fruit Cocktail (well drained) and a few Banana slices to each shot.
  5. REFRIGERATE until firm.

Scorpion
  • 1 small box of Orange Jell-O
  • 1 Cup hot Water
  • 1/2 Cup Lemon Juice
  • 1/4 Cup Rum
  • 3 Tablespoons Brandy
  • 1 Tablespoon Grenadine
  • (optional) Orange slice sections
  1. STIR boiling water into orange gelatine until completely dissolved.
  2. ADD the lemon juice, Rum, Brandy, Grenadine and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. optional REFRIGERATE for about 30 min. Then, add an orange section to each shot.
  5. REFRIGERATE until firm.

Screwdriver
  • 1 small box of Orange Jell-O
  • 1 Cup hot water
  • 1 Cup cold water
  • 1/2 Cup Vodka
  1. STIR boiling water into Orange gelatine until completely dissolved.
  2. ADD the cold water, Vodka and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Sloe Gin Fizz
  • 1 small box of Lemon Jell-O
  • 1 Cup hot water
  • 2/3 Cup club soda
  • 1/3 Cup Sloe Gin
  1. STIR boiling water into Lemon gelatine until completely dissolved.
  2. ADD the Club Soda, Sloe Gin, and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Tom Collins
  • 1 small box of Lime Jell-O
  • 1 Cup hot Club Soda
  • 1/3 Cup cold Club Soda
  • 1/3 Cup Gin
  • 3 tablespoons Lemon Juice
  • (optional) Maraschino Cherry slices
  1. STIR boiling Club Soda into Lime gelatine until completely dissolved.
  2. ADD the cold Club Soda, Gin, and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. optional REFRIGERATE for about 30 min. Then add a Cherry slice to each shot.
  5. REFRIGERATE until firm.

The Ward Eight
  • 1 small box of Lemon Jell-O
  • 1 Cup hot water
  • 1/2 Cup cold water
  • 1/4 Cup Whiskey
  • 2 Tablesoons Grenadine
  • (optional) Maraschino Cherry slices
  • (optional) Lemon sliver
  • (optional) Lime sliver
  • (variation) 1 teaspoon orange bitters or 1 teaspoon creme de menthe
  1. STIR boiling water into Lemon gelatine until completely dissolved.
  2. ADD the cold water, Whiskey, Grenadine and stir until mixed.
  3. variation ADD orange bitters or creme de menthe.
  4. POUR into 2-3 oz.(60-90 ml) cups.
  5. optional REFRIGERATE for about 30 min. Then add a Cherry slice, lime and lime slivers to each shot.
  6. REFRIGERATE until firm.

Waikiki Beachcomber
  • 1 small box of Pineapple Jell-O
  • 1 Cup hot water
  • 1/2 Cup cold water
  • 1/4 Cup Cointreau
  • 1/4 Cup Gin
  1. STIR boiling water into Pineapple gelatine until completely dissolved.
  2. ADD the cold water, Cointreau, Gin, and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.
  5. SPRINKLE salt on top of each shot.

Wassail
  • 1 small box of Cranberry Jell-O
  • 1 Cup hot Apple juice
  • 1/3 Cup Beer
  • 1/3 Cup Wine
  • 3 tablespoons Lemon juice
  • pinch of Pumpkin Pie Spice
  1. STIR boiling Apple juice into Cranberry gelatine until completely dissolved.
  2. ADD the Beer, Wine, Lemon juice, Pumpkin Pie Spice and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

Zombie
  • 1 small box of Pineapple Jell-O
  • 1 Cup hot water
  • 1/4 water
  • 1/4 Cup dark Rum
  • 1/4 Cup light Rum
  • 2 tablespoons Lime juice
  • 2 tablespoons fruit juice
  • (optional) Pineapple chunks (canned NOT fresh)
  • (optional) Maraschino Cherry slices
  1. STIR boiling water into Pineapple gelatine until completely dissolved.
  2. ADD the cold water, dark Rum, light Rum, Lime juice, fruit juice and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. optional REFRIGERATE for about 30 min. Then add a Pineapple chunk and a Cherry slice to each shot.
  5. REFRIGERATE until firm.