MINT JELL-O SHOT

Ingredients
30 ml crème de menthe
60 ml pineapple juice
9 gm gelatine
12 gm caster sugar
Water as per requirement

Method
Mix gelatine with hot water. Mix crème de menthe, caster sugar and pineapple juice. Add to warm gelatine mixture. Set it in a fancy jelly mould. Place in freezer for half an hour. Serve on a bed of crushed ice in a fancy glass. Garnish with mint leaves.

COFFEE JELL-O SHOT

Ingredients
30 ml Kahlua
60 ml black coffee liqueur
9 gm gelatine
12 gm caster sugar
Water as per requirement

Method
Mix gelatine with hot water. Mix kahlua, black coffee and caster sugar. Add to warm gelatine mixture. Set in a fancy jelly mould. Place in freezer for half an hour. Serve on a bed of crushed ice.

PEACH JELL-O SHOT

Ingredients
30 ml peach vodka
60 ml peach syrup
9 gm gelatine
12 gm caster sugar
Water as per requirement

Method
Mix gelatine with hot water. Mix Vodka, caster sugar and peach syrup. Add to warm gelatine mixture. Set in a fancy jelly mould. Place in freezer for half an hour. Serve on a bed of crushed ice in a fancy glass.

VANILLA AND MILK JELL-O SHOT

Ingredients
30 ml Vanilla flavoured vodka
60 ml milk
9 gm gelatine
12 gm caster sugar
Water as per requirement

Method
Mix gelatine with hot water. Mix Vodka, milk and caster sugar. Add to warm gelatine mixture. Set in a fancy jelly mould. Place in freezer for half an hour. Serve on a bed of crushed ice.

STRAWBERRY JELL-O SHOT

Ingredients
30 ml Bacardi White Rum
60 ml strawberry crush
9 gm gelatine
12 gm caster sugar
Water as per requirement

Method
Mix gelatine with hot water. Mix Bacardi, strawberry and caster sugar. Add to warm gelatine mixture. Set in a fancy jelly mould. Place in freezer for half an hour. Serve cold on a bed of crushed ice.

ORANGE JELL-O SHOT

Ingredients
30 ml Cointreau
60 ml orange juice
9 gm gelatine
12 gm caster sugar
Water as per requirement

Method
Mix gelatine with hot water. Mix Cointreau, caster sugar and orange juice. Add to warm gelatine mixture. Set in a fancy jelly mould. Place in freezer for half an hour. Serve cold on a bed of crushed ice. Garnish with orange peels.

Recipe Source Bartender sudipto Bhandari
Savvy cookbook Aug 2007