These Fireball Jello Shots are Perfect for Fall


With Supercall’s signature pumpkin spice syrup on top of a Fireball Cinnamon Whiskey base, capped by cinnamon-dusted whipped cream, these Jello shots are anything but basic. (Though they are easy to make.) They’re potent and spicy and tailor-made for Halloween bashes, Friendsgiving feasts, or Saturday night parties in November. Here’s how to make them:


  • 1 cup pumpkin spice syrup*
  • ¾ cup Fireball Cinnamon Whiskey
  • 1 packet gelatin
  • Whipped cream, to top
  • Cinnamon, to top
  • Add pumpkin spice syrup to a saucepan and sprinkle with gelatin. Allow gelatin to soak for about 2 minutes.
  • Heat on low, stirring constantly until gelatin is dissolved, about 2 minutes. Minutes
  • Add mixture to 2 oz plastic shooter cups and fill about three-quarters of the way.
  • Refrigerate until the mixture sets.
  • Top each shot with a dollop of whipped cream and a dusting of cinnamon.
*Pumpkin Spice Syrup


  • 1.5 cups water
  • .75 cup brown sugar
  • 1 cup sugar
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp ginger
  • 1 tbsp vanilla
  • 2 oz pumpkin puree
  • In a saucepan, combine water, brown sugar and white sugar, and heat, stirring until the sugar dissolves.
  • Turn heat to low and add cinnamon, nutmeg, cloves, and ginger. Stir for one minute.
  • Whisk in pumpkin puree and simmer for about seven minutes, whisking continually untill smooth. Do not let it boil or pumpkin will curdle.
  • Remove from heat, and strain syrup into a bowl through a cheesecloth over a colander or mesh strainer.
  • When the syrup reaches room temperature, add vanilla and store in a sealed container. Will keep for a month in the fridge.

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