Edible cocktails? Think jell-o shots, the poster children for an inexpensive, DIY drinking experience. We may (or may not) remember them from our college days as the go-to drink to make for frequent house parties. Cheap, simple and boozy. However, edible cocktail aficionados are beginning to take the every day jello shot and make it into the extraordinary tippler treat.
While the classic jello shot is known to be made up of very few ingredients, namely vodka and gelatin, there is so much more that can be done with these concoctions. Just like with the tried-and-true classic cocktails we know and love, there is always room to be creative and make something new, these edibles are no exception.
Check out our selection of edible cocktails and let us know what some of your favorite recipes are!
(courtesy of DrinksMixer.com)
Chocolate Covered Cherry Jello Shots
1 cup Creme de Cacao
4 oz package of cherry Jell-o
1 cup hot water
Heat the hot water until it comes to a boil. Dissolve the Jello in the water, and add the creme de cacao. Ladle into plastic shot glasses and chill.
Bloody Mary Jello Shots(courtesy of TheImprovKitchen.com)
5 celery sticks
1 cup tomato juice
1 packet Knox Gelatin
¼ tsp lemon juice
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp pepper
¼ tsp salt
squirt of worcestershire sauce
squirt of tabasco sauce
¼ cup vodka
Mix all ingredients, except the vodka, gelatin and celery stalks in a pot over medium heat. When the liquid is warm, add the gelatin and stir until dissolved. Remove from the heat and let cool for one minute. Add the vodka, and let sit for three minutes. Pour over the celery stalks. Place in the refrigerator to set for at least four hours. Cut into bite size pieces.
Root Beer Barrel Jelly Shots(courtesy of JSTK.com)
1 cup root beer
2 envelopes plain gelatin
⅔ cup root beer flavored vodka (we recommend Three Olives Root Beer Vodka)
Wooden coffee stirrers, for garnish, if desired
If using a flexible silicone mold, prepare by spraying lightly with cooking spray, then wipe the cavities clean with a paper towel. This will leave a residue that will help unmold the shots without affecting taste or appearance. If setting a pan, no prep is needed. Pour root beer into a saucepan and sprinkle with gelatin. Allow to soak for a few minutes. heat on low, stirring constantly, until the gelatin is dissolved. Remove from the heat. Add in vodka and Sambuca. Pour into the mold, and chill several hours or overnight. To serve, cut or unmold the shots. Cut the wooden stirrers into sticks about two inches long. Insert one into each shot.