For a fun party treat with shocking color, make Blue Hawaiian jello shots. To quickly mix up these adult shots, dissolve berry blue jello in water and then add Blue Curaçao, Malibu Rum, and pineapple juice.[1] Pour the liquid into small cups and chill until they're set. For shots with distinctive blue and yellow layers, combine pineapple juice with vodka, gelatin, and Blue Curaçao. Once this layer is set, pour a mixture of gelatin, lemon syrup, and pineapple juice over it. Serve the layered shots once they're set.
EditIngredients
EditEasy Blue Hawaiian Jello Shots[2]
- 1 3-ounce (85 g) box of berry blue jello
- of boiling water
- of Blue Curaçao liquor
- of Malibu Rum
- of pineapple juice, chilled
- 10 fresh or canned pineapple wedges, for garnish
- 10 maraschino cherries, without stems, drained
Makes 10 jello shots
EditBlue Hawaiian Jello Shots from Scratch[3]
Blue Layer
- of canned pineapple juice, strained and divided
- of vodka
- 2 (0.25 ounce or 7 g) envelopes of gelatin, divided
- of Blue Curaçao liqueur
- of white rum
- 1⁄4 cup of lemon syrup or of lemonade concentrate with of water
Makes 18 to 24 jello shots
EditSteps
EditEasy Blue Hawaiian Jello Shots
- Arrange 10 small cups on a baking sheet. Get out a rimmed baking sheet or tray and set it on your work surface. Place 10 2-ounce (59 ml) plastic soufflé on the tray.
- Put the berry blue jello in a bowl and whisk in the boiling water. Open a 3-ounce (85 g) box of berry blue jello and pour it into a bowl. Slowly pour in of boiling water and whisk until the jello is dissolved.[4]
- To make it easier to pour into the cups, you can whisk the mixture in a large heat-proof measuring cup.
- Whisk in the Blue Curaçao, Malibu Rum, and pineapple juice. Pour of Blue Curaçao liquor, of Malibu Rum, and of chilled pineapple juice into the bowl. Whisk to combine the liquids.
- Pour the liquid into the cups. Slowly pour enough of the liquid to fill each of the soufflé cups on the baking sheet. If you can't pour directly from the bowl, use a measuring cup to divide the liquid between the cups.
- Chill the jello shots for at least 4 hours. Put the baking sheet with the shots in the refrigerator. Leave the jello shots for at least 4 hours so they set up.[5]
- If you'd like to make the shots ahead of time, refrigerate them for up to 1 day.
- Garnish the shots with pineapple wedges and maraschino cherries. Cut 10 canned or fresh pineapple wedges into bite-sized pieces and cut a slit into each. Push a bite-sized wedge onto the rim of each jello shot. Then top each shot with a maraschino cherry and serve them.
- Garnish the shots just before serving because the cherries could discolor the shots over time.
EditBlue Hawaiian Jello Shots from Scratch
- Put of the juice and vodka into a pan. Pour of the strained pineapple juice into a saucepan and add of vodka. Stir to combine the liquids.
- Sprinkle half of the gelatin over and let it sit for 1 to 2 minutes. Open a 0.25 (7 g) package of gelatin and sprinkle it over the liquids in the saucepan. Let the gelatin absorb the liquid for 1 to 2 minutes.
- The gelatin will appear thick once it's absorbed some of the liquid.
- Avoid stirring the gelatin as it hydrates.
- Stir and cook the mixture over low heat for 5 minutes. Turn the burner to the lowest setting and begin stirring the gelatin mixture. Keep stirring as the gelatin heats and dissolves.
- Avoid heating the gelatin over medium heat because it could cause some of the alcohol to evaporate.
- Turn off the burner and stir in the Blue Curaçao and rum. Move the saucepan to a cold burner to stop the gelatin from cooking further. Stir in of Blue Curaçao liqueur and of white rum.
- Pour the blue gelatin mixture into shot glasses. Place 18 to 24 2-ounce (59 ml) cups on a baking sheet. Divide the blue gelatin mixture between all of the cups. This will make a blue layer on the bottom of the shots.
- To make a larger pan that you can cut into shots, get out a 9 x 5 (22 x 12 cm) loaf pan. Pour all of the blue gelatin mixture into the loaf pan.
- Refrigerate the blue gelatin layer for at least 1 hour. Put the baking sheet with the shots into the refrigerator. Chill the jello for at least 1 hour so the blue layer sets up completely.
- Mix the remaining juice and of lemon syrup in a saucepan. Pour the remaining of strained pineapple juice into a small saucepan. Stir in of lemon syrup until the liquids are combined.
- If you don't have lemon syrup, mix of lemonade concentrate with of water and strain it.
- Sprinkle the gelatin over the liquid and let it soak for 1 to 2 minutes. Open the remaining (0.25 or 7 g) envelope of gelatin and sprinkle it evenly over the liquid in the saucepan. Leave it to hydrate for 1 to 2 minutes.
- Don't stir the gelatin as it hydrates or it could make lumps.
- Stir and cook the yellow gelatin for 5 minutes over low heat. Turn the burner to the lowest setting and stir the gelatin constantly. Keep cooking the gelatin mixture until the gelatin dissolves.
- Cool the yellow gelatin for 10 minutes and pour it into the shot cups. Turn off the burner and move the saucepan to a cold burner. Let the gelatin mixture cool for 10 minutes. Then take the cups with the blue gelatin out of the refrigerator and pour the yellow gelatin evenly over the blue layer.
- If you're using the loaf pan, pour all of the yellow gelatin over the blue layer in the pan.
- Refrigerate the jello for at least 2 hours. Put the baking sheet with the shots back in the refrigerator and chill them until they're completely set. If you'd like to make them ahead of time, refrigerate them overnight.
- To serve the shots, remove them from the refrigerator just before you're ready to serve them. If you used the loaf pan, cut them into small cubes and serve them.
EditTips
- If you prefer, substitute tequila for the rum.
EditThings You'll Need
EditEasy Blue Hawaiian Jello Shots
- Measuring cups and spoons
- Rimmed baking sheet or tray
- 10 (2 oz or 59 ml) plastic soufflé cups
- Measuring bowl
- Whisk
EditBlue Hawaiian Jello Shots from Scratch
- Measuring cups and spoons
- Saucepan
- Spoon
- 18 to 24 (2 oz or 59 ml) plastic soufflé cups
- Baking sheet
- 9 x 5 (22 x 12 cm) loaf pan, optional
- Knife
EditReferences
EditQuick Summary
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