Signature
Matthew Kelly / Supercall

Vodka • Sweet
Red, White & Boozy Jello Ring

Fall may not officially start until late September and sweltering temperatures will likely follow us well into the month, but Labor Day always feels like the last hurrah for summer fun. While we’re planning our end-of-season barbecues or booking a last-minute weekend beach house, we’re also thinking about what boozy libations will be worthy of sending summer off with a bang. The verdict: A bold and layered, red, white and blue boozy Jello ring that will have all of your party guests rushing to capture the treat on Instagram.

This jiggly, eye-catching cocktail takes some time and patience to make, but we promise the payoff is worth it in the end. Tropical, rum-spiked blueberry Jello serves as the base with a bright white, whipped cream-flavored layer in the middle, followed by a sweet-tart cherry topper. The garnishes are up to you, whether you choose to sprinkle the whole thing with edible metallic glitter or throw some into the mix. When dessert is finally served, carefully stick a few lit sparklers into the ring (like candles in a cake) for an extra festive effect.

The Essentials

Red, white and blue Jello
Metallic sugar
Sparklers
Saucepan
The Details
Contributed by

Ingredients

Boozy red jello
White jello
Blue jello
Metallic sugar
Sparklers

Method

  • Prepare a three-cup jello mold by lightly spraying it with cooking spray. Wipe off the excess with a clean paper towel.
  • Prepare the red Jello recipe. Pour it into the jello ring mold, filling it only one-third of the way full. Sprinkle the red layer with edible glitter and metallic stars, if desired. Place the mold in the refrigerator until set but still slightly sticky, about 30 to 45 minutes.
  • Prepare the white Jello recipe and let it sit in the fridge until it’s cooled to room temperature, about 15 to 20 minutes. Sprinkle the firmed red layer with edible glitter and stars. Pour the white Jello into the mold, layering it on top of the red. The mold should be two-thirds full. Sprinkle with edible glitter and stars and place the mold in the fridge. Chill until the white Jello is set but still slightly sticky, about 30 to 45 minutes.
  • Prepare the blue Jello recipe and let it sit in the fridge until it’s cooled to room temperature, about 15 to 20 minutes. Sprinkle the firmed white layer with edible glitter and stars. Pour the blue Jello into the mold, layering it on top of the white. The mold should be full, with a little bit of room left at the top so it doesn’t overflow. Sprinkle with edible glitter and stars. Place the mold in the fridge and chill until the whole thing is fully set, about 6 to 8 hours.
  • To unmold the Jello ring, submerge the pan for a few seconds in a bowl of warm water, being careful not to let the water touch the Jello. Place a plate on the upside down Jello mold and flip right side up. Remove the pan.
  • To serve, sprinkle the mold with more edible glitter. Garnish with lit sparklers and enjoy.
expert
Strength:
Boozy Red Jello
Custom Ingredient

Ingredients

1 3-ounce box cherry Jell-O
1 packet Knox unflavored gelatin
1 Cup Water
1 Cup Vodka

Method

  • Combine cherry Jell-O, gelatin packet and water in a small saucepan. Bring to a boil and stir until the gelatin is dissolved.
  • Remove pan from heat and stir in the vodka.
Boozy White Jello
Custom Ingredient

Ingredients

2/3 Cup Water
2 packets Knox unflavored gelatin
.5 14-oz can sweetened condensed milk
1/3 Cup Whipped cream vodka

Method

  • Add water to a saucepan and sprinkle gelatin on top. Let sit for a few minutes.
  • Heat over a low flame, stirring often, for about 5 minutes or until gelatin dissolves.
  • Remove from heat and stir in the condensed milk until fully incorporated.
  • Stir in the vodka.
Boozy Blue Jello
Custom Ingredient

Ingredients

1 3-ounce box blueberry Jell-O
1 packet unflavored gelatin
.5 Cup Rum
.5 Cup Orange Liqueur
.5 Cup Water
.5 Cup pineapple juice

Method

  • In a small saucepan, combine blueberry Jell-O, gelatin packet, water and pineapple juice. Bring to a boil and stir until the gelatin is fully dissolved.
  • Remove pan from heat, and add the rum and orange liqueur. Stir to combine.