MY FAVORITE COCKTAILS! (and other drink and jello shot recipes)
First, a very important message for all my Friends:
PLEASE DRINK RESPONSIBLY!
GET HOME ALIVE, DO NOT DRINK AND DRIVE!
“KNOW WHEN TO SAY WHEN!”
“FRIENDS DON’T LET FRIENDS DRIVE DRUNK!”
FUN COCKTAIL RECIPES!
A COCKTAIL is a drink made with wine or other distilled alcohol (vodka, rum, gin, whiskey, brandy, and/or tequila, etc.): a single spirit or several combined, and mixed with other ingredients called “mixers” (soda, soft drinks, fruit juices, liqueurs, cream, spices, and/or fruit) and/or garnished with fruit/vegetables/chocolate/candy. Some cocktails focus on the alcohol content. Other cocktails feature the mixers.
The first mention of the word “cocktail” was in a British newspaper in 1778, hyphenated “cock-tail” and it referred to a ginger drink. The word appeared in a Hudson, New York newspaper “The Balance” in 1806. The word cocktail is most likely derived from the French word “coquetier,” which means “egg cup.” An Egg Cup was a drink mixture of bitters and brandy, served in New Orleans by Antoine Peychaud as early as 1795.
Cocktails are an American invention from the 1800s, inspired by British punch bowls (vats of spirits mixed with fruit juice, spices and other flavors served large bowls in 18th century English pubs and punch houses). By about 1800, a mix of different whiskeys was called a cocktail. New Orleans is considered the birthplace of the first cocktail: the Sazerac.
Happy Hour is usually scheduled between 4 and 6 pm, but times may vary.
Many social and business events are preceded by a cocktail hour.
Cocktail Hour usually happens in the late afternoon or early evening,
The tradition originated in New York City during Prohibition (Jan 17, 1920 – Dec 5, 1933)
“Two oat sodas, Gary?”
Nothing Wrong With A Beer and/or a Shot!
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Tequila Shots! You can’t do just one.
TEQUILAS!
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Margarita “on the rocks” (or blended)
Main alcohol: Tequila (use a premium brand for a better drink)
Shake the other ingredients with ice, then carefully pour into the glass
(taking care not to dislodge any salt). Garnish and serve over ice.
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“One tequila, two tequila, three tequila….FLOOR.”
BELLY UP TO THE BAR AND HAVE A REAL DRINK!
The Bar at Cambria Pub & Steakhouse in Cambria, California
The Cocktail Shaker was invented in the 1860s.
The Cocktail Umbrella was introduced in 1932.
Did you know that each umbrella contains a tiny scroll with a fortune under the collar?
The Lobby Bar at the Beverly Hilton in Beverly Hills, California
Stolichnaya Vodka – 1.75 liter
STOLI ON THE ROCKS: Serve on the rocks, poured over ice in any cocktail glass. Ingredients: Stolichnaya Vodka. Preparation: Pour into glass over ice, stir, and garnish with lime wedge (a splash of any citrus juice may be added for color/flavor if desired).
Stoli Rocks at The Roof on Wilshire (copyright 2014 JoshWillTravel)
Stoli Rocks with a Splash of Pineapple
Stolichnaya Vodka and Pineapple Juice
Stoli & Watermelon
The Bar at Los Tres Hermanos Mexican Restaurant in Van Nuys, California
Longstem Shot Glasses & a Stoli Raspberry Shooter
The Martini Bar at the Valley Inn in Sherman Oaks
VODKA DRINKS:
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A White Russian is simple.
Pour 2 ounces of vodka, 1 ounce of coffee liqueur (or Kahlúa, as The Dude prefers), and 1 ounce of fresh cream over ice in a standard rocks glass. It’s a classic cocktail, though you won’t find it on many menus, probably because its prevalence in modern drinking culture is due in large part to The Dude himself.
“Careful, man! There’s a Beverage here!” – The Dude
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“You make a helluva caucasian Jackie.” – The Dude
White Russian Pudding Shots!
• 1 small package of Instant Chocolate Pudding
• 3/4 cup of Milk
• 1/4 cup of Vodka
• 1/2 cup of Irish cream (Baileys would be best) or Kahlua
• 8 oz. of Extra Creamy Cool Whip
Instructions: Mix pudding and milk for a couple of minutes with an electric mixer; add alcohol, mix well. Add Cool Whip. Put the pudding mix into individual serving cups with lids. Keep in the freezer until ready to SERVE!
BLOODY MARY
Bloody Mary at The Mud Hen Tavern in Hollywood, California
Bloody Mary:
1.5 oz Vodka
3 oz Bloody Mary Base
Bloody Mary Base:
1 liter tomato juice
4 oz lemon juice
4 tsp salt
1 tsp black pepper
1 tsp smoked paprika
5 tbsp horseradish
3 dashes Worcestershire sauce
7-10 dashes hot sauce
The Bar at The Mudhen Tavern in Hollywood
RECOMMENDED PREMIUM LIQUORS FOR YOUR BAR:
The Lobby Bar at the Universal Sheraton in Universal City, California
The Bar at Carnevino at the Palazzo Hotel in Las Vegas on Friday Night
Substitute Any Juice (or combination of juices) for Tropicana Twister
The Bar at Kaleidoscope Pizzeria in Medford, Oregon
The Casino Bar at The Venetian Hotel in Las Vegas
RUM DRINKS:
MAI TAI: Serve on the rocks, poured over ice in a highball (or any other cocktail) glass. Ingredients: 8 parts white rum, 4 parts dark rum, 3 parts orange curaçao, 3 parts Orgeat syrup, & 2 parts fresh lime juice. Shake all ingredients except the dark rum with ice. Preparation: Strain into glass, float dark rum onto the top, garnish with pineapple spear, maraschino cherry, plastic sword & paper umbrella. Serve with straw.
OR
MAI TAI: Serve on the rocks, poured over ice in a highball (or any other cocktail) glass. Ingredients: 1.5 oz jigger spiced rum, 1.5 oz jigger coconut-flavored rum, 1 teaspoon grenadine syrup, 3 oz pineapple juice & 2 oz orange juice. Preparation: Pour into glass over ice, stir, float dark rum on top, garnish with pineapple spear, maraschino cherry, plastic sword & paper umbrella. Serve with straw.
Mai Tai
or Trader Vic’s Original Mai Tai:
Hurricane
Steer away from all those syrup-y, neon-colored versions and go back to the classic: Rum, citrus, and passion fruit. Funky Jamaican rum works perfectly here with a bonus dark rum float on top.
Instructions: In a cocktail shaker with ice, pour 2 ounces of Appleton Reserve rum, 1 1/2 ounces of passionfruit juice, 1/4 ounce of freshly squeezed lemon juice and 1/4 an ounce of simple syrup (equal parts sugar and water). Add a dash of orange bitters. Shake and strain into a tall (hurricane) glass. Float 1/4 ounce dark rum on top for a really good time. Garnish with a lemon wheel and whatever else you want (brandied cherries, straws, umbrellas, Mardi Gras beads)
Add Light and/or Dark Rum (aka Pina Colada), Vodka or Tequila (as desired)
Use Light or Dark Rum and coconut instead of Malibu!
Use Light or Dark Rum and coconut instead of Malibu!
Kungalooza Then & Now
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BAH, HUMBUG! “Holiday Cocktail”
Vanilla Bean and Orange Simple Syrup
1 vanilla bean
Zest from 1 orange, removed in a thick strip
2 sprigs rosemary
1/2 cup sugar
1/2 cup hot water
In a measuring cup or bowl, muddle vanilla, orange zest and rosemary in the sugar. Add the hot water and stir until the sugar dissolves. Set the syrup aside for a few hours to give the flavors time to infuse. Strain before using. Makes a generous 1/2 cup of Simple Syrup, more than is needed for one Bah Humbug! drink. Cover and refrigerate up to 1 week.
Bah Humbug!
2 ounces of Dark Rum
3/4 ounce coconut cream
3/4 ounce Vanilla Bean and Orange Simple Syrup (as above)
2 dashes Angostura bitters
2 dashes Miracle Mile chili chocolate bitters
Grated nutmeg for garnish
Flaming rosemary sprig for garnish
In a cocktail shaker combine the rum, coconut cream, simple syrup and bitters over ice. Shake well and strain into an Old Fashioned glass. Add ice and garnish with nutmeg and rosemary sprig (light the sprig on fire before serving, please use CAUTION!)
Red-Nosed Zebra
1-1/2 oz Bacardi 8 rum
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 oz agave nectar
1 oz strawberry puree
Crushed ice
Garnish with 3 cranberries & 2 mint springs
1. Add ingredients in a shaker half full of ice. Shake vigorously for 10 seconds.
2. Strain into a margarita glass filled with ice. Garnish with a mound of crushed ice, cranberries and mint sprigs to look like 2 green antlers, cranberries for eyes and nose.
When life gives you lemons, learn to juggle!
The Bar at El Torito Mexican Restaurant in Sherman Oaks, California
TEQUILA DRINKS:
Silver Tequila Shot w/Limes
Jose Cuervo 1800 Shot w/Chips & Salsa
The Bar at Los Tres Hermanos Mexican Restaurant in Van Nuys, California
Blended Margarita
Margarita
Tequila + Margarita Mix
Pour over ice or blend with ice. Coat lip of glass with salt. Garnish with lime.
Margarita:
1 ounce tequila
Dash of Triple Sec (or Cointreau)
Juice of 1/2 lime or lemon
Pour over crushed ice and stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt. Take care to moisten only the outer rim and apply the salt on it. The salt should just coat the rim and never mix into the cocktail. Add fresh fruit or juice for more flavor!
Margarita!
Blended Strawberry Margarita
Tequila Sunrise:
3 oz (6 parts) Orange juice
1-1/2 oz (3 parts) Tequila
1/2 oz (1 part) Grenadine syrup
Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Do not stir. Garnish and serve on the rocks in a collins glass.
Tequila Sunrise
Sea Breeze
Ingredients: 1.5 oz Tequila, 2.0 oz Cranberry juice, 0.5 oz, Grapefruit juice and Lime. Instructions: Combine tequila, cranberry juice and grapefruit juice into shaker filled with ice. Shake well and strain into Collins glass with ice. Garnish with lime wedge.
Sea Breeze
TEQUILA!
The Bar at Mucho Mas Mexican Restaurant in Burbank, California
The Bar at The Cheesecake Factory at the Sherman Oaks Galleria
BOURBON, WHISKY, WHISKEY, SCOTCH and RYE DRINKS:
Single Malt Scotch Whisky!
Valkyrie House Old Fashioned
1 oz Elijah Craig Bourbon
1 oz Rittenhouse 100 Bonded Rye
1/4 oz Demerara syrup
2 dashes Angostura bitters
Orange twist for garnish
Instructions: In a mixing glass 3/4 filled with ice combine all liquid ingredients. Stir until chilled, about 30 seconds. Strain over a single large ice cube in a rocks glass. Squeeze oil from the orange twist over the drink and drop the peel into the glass.
New Fashioned
1-1/2 oz Canadian Whiskey (or your preferred brand)
Splash of Club Soda
1 lump of sugar (or 1/4 oz simple syrup)
3 dashes Angostura bitters
Maraschino cherry and Lemon twist for garnish
Instructions: Dissolve sugar lump in a mixing glass with just a Splash of Club Soda (or combine simple syrup and club soda). Add 3 dashes of Angostura bitters and ice. Stir until chilled, about 30 seconds. Strain over two ice cubes in a rocks glass. Squeeze lemon twist over drink and drop the peel into the glass. Garnish with Maraschino cherry.
Crown Royal Hard Ginger Ale
1.5 oz Crown Royal Vanilla
4 oz ginger ale
Garnish with a lime wedge
Single Malt Scotch Whisky!
Lagavulin 16 Year Old Single Malt Scotch Whisky
Dr. D’s Perfect Manhattan
Angel’s Envy Rye (finished in rum casks), and half and half sweet and dry vermouth, with a couple of drops of orange bitters, a couple of drops of spiced cherry bitters, a couple of dashes of Peychauds bitters, and 3 Luxardo Maraschino cherries…
Sazerac
This classic is a stiff and complex drink for sipping slowly. Peychaud’s bitters are absolutely crucial for a proper Sazerac!
Instructions: Take a chilled rocks glass, add 1/4 ounce absinthe, and swirl around the inside of the glass to rinse it; discard the extra. In a mixing glass with ice, combine 2 ounces of rye and 1/4 ounce simple syrup. Add 8 dashes of Peychaud’s bitters and 3 dashes of Angostura. Stir until well-chilled. Strain into the absinthe-washed glass, without additional ice. Garnish with a lemon peel, spraying its citrus oils all over the drink, then discard the peel.
FIREBALL!
E. Caitlin Phillips RIP
EGG NOG!
Sunday Brunch at Perry’s on Union in San Francisco
Mint Julep
Derby Day! Have a Mint Julep! (and use regular sugar syrup!)
“I must….descant a little upon the mint-julep, as it is, with the thermometer at 100 degrees F., one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70 degrees.”
– Captain Frederick Marryat’s diary (1838)
The Bar at the Cactus Lounge at The Standard Hotel on Sunset Blvd
Whomper’s Brew: 1 bottle of Captain Morgan’s Spiced Rum mixed with 1 large jug bottle unfiltered apple juice. Serve with or without ice. Bodabag and hay garnish are optional.
NOTE: MORE TO COME! (THIS PAGE CURRENTLY UNDER CONSTRUCTION)
Hey Bartender! Four Seasons Beverly Wilshire (copyright 2014 JoshWillTravel)
PLEASE DRINK RESPONSIBLY!
GET HOME ALIVE, DO NOT DRINK AND DRIVE!
“KNOW WHEN TO SAY WHEN!”
“FRIENDS DON’T LET FRIENDS DRIVE DRUNK!”
The Roof on Wilshire (copyright 2014 JoshWillTravel)
GIN DRINKS:
The Gimlet
2 oz. gin
¾ oz. Rose’s lime juice
Simple syrup (optional)
A lime wheel
Combine the gin and lime juice in a shaker filled with ice and shake until chilled.
Strain into a chilled glass and garnish with a lime wheel.
The classic Gimlet is known for its key ingredient: Rose’s lime juice.
The recipe is designed for bottled lime juice, so don’t use fresh juice.
Gin Rickey:
A classic Gin Rickey is a simple combination of of gin, fresh lime juice and seltzer.
2 oz. London Dry gin
¾ oz. fresh lime juice
Soda water (or seltzer or club soda)
Glass: highball
Garnish: lime twist or wedge
Combine gin and lime juice in a glass with ice, add soda water, stir and garnish.
Gyoro Gyoro (copyright 2104 JoshWillTravel)
Dinner at Yoshi’s in S.F. (copyright 2014 JoshWillTravel)
The Bar at The Cheesecake Factory at the Sherman Oaks Galleria
The Bar at Cafe Bizou in Sherman Oaks (CLOSED in 2020)
Jelly Bean Shot
Ingredients:
1/2 oz Blackberry Brandy (or Grenadine)
1/2 oz Anisette (or Sambuca, anise-flavored liqueur)
1/2 oz Southern Comfort
Directions:
Pour Brandy (or Grenadine) into a tall shot glass
Float the Anisette (or Sambuca) on top of the Brandy
Float the Southern Comfort on top of the Anisette
Serve and enjoy
How to “Float” (Bartending 101):
Hold a bar spoon upside down over the drink and rest the spoon’s tip on the inner edge of the glass, just above the top of the liquid. Slowly pour over the back of the bar spoon and onto the top of the previous ingredient. Move the spoon up as the liquor level rises.
The key is in the three layers of liqueurs: poured on top of each other in order with the heaviest on the bottom and the lightest on top. “Float” the liqueurs by pouring them over the back of a bar spoon. This creates a pretty triple-layered shot. The ingredients have specific densities that make the separation easy. The greater the density difference, the more defined their separation. Density is determined by the sugar and alcohol content. Grenadine is one of the heaviest mixers used for cocktails and will almost always sink to the bottom of the glass, even if it is the last ingredient added.
NOTE: The Anisette will give the drink a “black licorice” jelly bean taste.
Jägermeister is a type of liqueur called Kräuterlikör (herbal liqueur).
You can substitute it for the Anisette/Sambuca or just do a shot or two of Jäger!
“Jägermeister is a digestif made with 56 herbs and spices. Developed in 1934 by Wilhelm and Curt Mast, it has an alcohol by volume of 35%. The recipe has not changed since its creation and continues to be served in its signature green glass bottle.” – from wikipedia
Fruity Jelly Bean Shot!
Ingredients:
1/2 oz Blue Curacao
1/2 oz Pineapple Juice
1/2 oz Cherry Vodka
Directions:
Pour blue curaçao into tall shot glass.
Gently float pineapple juice on top.
Finish with a float of cherry vodka.
The Bar at Cafe Bizou in Sherman Oaks (CLOSED in 2020)
Chocolate Covered Strawberry Shots
Chocolate Covered Strawberry Shots:
Vanilla vodka, Godiva chocolate liquor, and some chocolate syrup
for a delicious shot in an edible glass.
JELLO SHOTS ANYONE?
Here is our complete Jello shot list, all in one post, or at least complete up to this point. I haven’t come across any more that have made the cut yet, so for now I give you this. A grand total of 70 Jello Shot recipes!!! Complete with the Jager Bomb, Jagermonster & Jagermaster!
1. *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.
2. *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitue watermelon jello for lime for a melon margarita)
3. *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum
4. *MIMOSAS* this one varies from the normal method Since champagne isn’t as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.
5. *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.
6. *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka
7. *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)
8. *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)
9. *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)
10. *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)
11. *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)
12. *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)
13. *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)
14. *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)
15. *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)
16. *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum
17. *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)
18. *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)
19. *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)
20. *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)
21. **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka
22. ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)
23. *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.
24. *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)
25. *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)
26. *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)
27. *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)
28. *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)
29. *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)
30. *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)
31. *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)
32. *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps
33. *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager
34. *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitue mint leaves with a splash of mint extract in the the boiling water.)
35. *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.
36. *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!
37. *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.
38. *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup
39. **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.
40. *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups
41. *ADAM AND EVE* 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.
42. *ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.
43. *ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.
44. *APPLE PIE* 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup ofGrenadine. Stir well and cool before pouring into jello shot cups.
45. *BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup of Banana Liqueur. Stir well and cool before pouring into jello shot cups.
46. *BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofBanana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.
47. *BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.
48. *BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot
49. *BLACK CAT* 1 cup of boilingwater. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.
50. *BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a schnazzy garnish, drop a singleblackberry in each cup before chilling
51. *COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.
52. *CRYPTINI* 1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.
53. *FRENCH TICKLER* 1 cup of boilingwater. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnappsand 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.
54. *HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup ofGalliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.
55. *JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool
56. *JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.
57. *JAGERMONSTER* 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.
58. *LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring intojello shot cups.
59. *LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol – 1/2 cup of Gin, 1/2 cup of LightRum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.
60. *NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.
61. *PAIN KILLER* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.
62. *PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.
63. *RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofPeach Schnapps. Stir well and cool before pouring into jello shot cups.
64. *KINKY MALIBU BARBIE* Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum.
65. *KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jello shot cups.
66. *BROKEN HEART* 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jello shot cups.
67. *SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.
68. *TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot
cups.
69. *RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.
70. *WOOWOO* 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)
Please drink responsibly!
Have a designated driver!
Know when to say when!
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