Entertaining
Hawaii 5-Jell-O: DIY Tiki Jell-O Shots

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You might think of Jell-O and tiki cocktails as mutually exclusive boozy beasts. Jell-O shots are commonly associated with cocktailing neophytes, while tiki is reserved for expert mixologists. But wiggly, jiggly Jell-O is actually the perfect medium for extravagant Polynesian cocktails—especially if you want to batch out big bowlfuls for a crowd.

Unlike most watered down Jell-O-ed cocktails, these solidified tiki drinks are faithful adaptations of the originals, using one tablespoon of unflavored gelatin for each cup of total liquid in the final product (with no additional water). Ranging all the way up to 50 percent booze, these recipes test the upper limits of Jell-O-ification.

Here, how to turn tiki bar staples into delicious Jell-O shots.

This bright red Jell-O might look like mundane cherry or boring old strawberry, but one tropical, bittersweet bite will convince you otherwise. A mix of fruity pineapple juice, funky blackstrap rum and bracing Campari, it’s one of the more grown-up Jell-O shots we’ve ever tried.

How to Make It:
In a bowl, combine 2 oz blackstrap rum with 1.5 oz Campari and set aside. In a saucepan, heat 3 oz pineapple juice, 1 oz lime juice and .5 oz simple syrup over medium heat. Add 1 tbsp gelatin and stir to dissolve. Take the saucepan off the heat and pour the contents into the bowl with the cold ingredients. Stir to combine. Pour into Jell-O molds or keep in the bowl and chill in the fridge for at least three hours until set.

The Essentials

Blackstrap Rum
Pineapple Juice
Campari
This rummy Jell-O is all wobbly coconut-pineapple goodness. The heavy coconut cream in the recipe might separate a bit from the rest of the concoction, but that just yields layers of tropical flavors.

How to Make It:
Heat 4 oz pineapple juice in a saucepan over medium heat. Add 1 tbsp gelatin and stir to dissolve. Take the saucepan off heat and pour the mix into a bowl with 2 oz rum and 2 oz Coco Lopez. Stir to combine. Pour into Jell-O molds or keep in the bowl and chill in the fridge for at least three hours until set.

The Essentials

Rum
Coco Lopez
Pineapple Juice
Don’t be turned off by the mysterious brown color of this Grog Jell-O—that’s just the demerara syrup doing its job, adding toffee sweetness to the trembling cocktail. As an added bonus, the water in the recipe—originally intended to keep 18th century British sailors from getting too tipsy while on duty—helps solidify the gelatin and emulsify all of the ingredients. Watch out, though: This one packs a rum punch.

How to Make It:
Combine 1.5 oz water, 1.5 oz lime juice and 1 oz demerara syrup in a saucepan and heat over medium heat. Add 1 tbsp gelatin and stir. One the gelatin is dissolved, take mixture off the heat and pour into a bowl. Add 4 oz dark rum and stir to combine. Pour into Jell-O molds or keep in the bowl and chill in the fridge for at least three hours until set.

The Essentials

Dark Rum
Lime Juice
Demerara Syrup

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