Cordero - Jelly shots : a rainbow of 70 boozy recipes

When making anything, including jelly shots, the process can lead to some trial and error. Here I have included some FAQs you may have while preparing your jelly shots.

Q: What do I do with the leftover gelatin after I cut out my shots?

A: When cutting out shapes for shots with cookie or fondant cutters, you will inevitably have some leftover gelatin, especially when using a in 9 13-inch (23 33 cm) pan. If you dont want to toss it, do your best to make uniform shapes with what is left and serve the shapes after your guests have finished the first round of shots.

Q: How do I cut shapes if I dont have mini cookie or fondant cutters?

A: The best way to get multiple uniform shots is to run a rubber spatula along the sides of your 9 13-inch (23 33 cm) pan to loosen the gelatin. Dont try to flip out the entire pan in one piece. Cut it in four strips across the width of the pan and carefully lift out each piece with your rubber spatula and then slide your hand underneath. Place each strip on a cutting board and slice into uniform cubes. If you need a circular shape you can use the rim of a shot glass to cut out each shape. You can also cut free-form shapes with a knife.

Q: What if I dont want to use alcohol in my shots?

A: Simply replace each cup (240 mL) of alcohol with a cup (240 mL) of water or juice of your choice.

Q: Why do you use Thai coconut milk? Can I use regular milk?

A: After testing, I realized that Thai coconut milk doesnt separate, unlike Spanish coconut milk, when its heated. It is also lactose free, super rich and creamy, and tastes great. Just make sure to stir it before use. You can also use regular milk or cream.

Q: What is the best type of citrus fruit to make jelly shots with?

A: I like to use the rinds of lemons or oranges to make shots. Oranges hold the most liquid and lemons hold their shape best. Limes are small and sometimes the rind can lend a bitter flavor to the gelatin, intensifying the taste of the alcohol.

Q: Why did my layered shots separate?

A: When you are layering your shots, for different colors, or to place a maraschino cherry or strawberry in the middle, it is important that the mixture for the top layer comes to room temperature before pouring it on the layer in the pan. Also, the bottom layer should only be refrigerated for 3060 minutes, or until sticky and slightly set but not firm. If its totally firm, the upper layer wont adhere as well. Check it frequently.

Q: My shots didnt get firm enough. Why?

A: Always refrigerate your shots for at least 2 hours. If you refrigerated them for the appropriate amount of time, double-check if you have used the right amount of Knox gelatin. Even when you use a box of flavored Jell-O, you may need to add one packet of Knox gelatin. If your shots are too firm, you may have added too much gelatin, which can also make shots grainy and give them an unpleasant texture. The rule of thumb is that for every cup (240 mL) of liquid you should add 1 packet of Knox gelatin.

Q: When using a cookie or fondant cutter, how do I keep the shot in one piece when removing from the pan?

A: Push once lightly with the cutter and wait, then slowly ease into the gelatin until you hit the bottom of the pan. Too much pressure may split the shot. Carefully lift with the mini rubber spatula and plate.

Q: When filling fruit rinds, marshmallows, shot glasses, etc. with the gelatin mixture, how much should I fill them?

A: Always fill to the top and reserve any leftover mixture you may have. Gelatin shrinks as it firms up, so you can use the leftover mixture to top the shots off as they are hardening. Make sure to set any leftover mixture in a somewhat warm spot so that it does not harden in the meantime.

PINK CHAMPAGNE

These shots are perfect for any Valentines Day celebration or even a bridal shower or wedding. The adorable pink hearts are made with champagne and sweet almond-flavored Amaretto.