Call the shots

Portable Summer Cocktails... in gelatin form!

One of the best parts about summer is relaxing on a sun drenched patio with friends, grilling up some burgers and sipping on a cool, refreshing cocktail. And by adding a fruit peel and some gelatin, you can instantly up your party cred by turning those cocktails into a creative jelly shot. Try out some of the recipes below or experiment with your own favorite flavors. The possibilities are endless !


“Great cocktails start with responsible measuring.”


Ruby Red Greyhounds (24 shots)

3-5 large grapefruits
1.5 to 2 packets of Knox unflavored gelatin (depending on how firm you want your shot to be)
1/4 cup sugar
1 drop pink/red food coloring (for pink color)
3/4 cup Stoli Premium Vodka
1/4 cup cold water

Carefully juice enough grapefruit to yield a cup of juice and strain to remove any pulp or seeds. Remove pulp from grapefruit peels by using a grapefruit knife and spoon. (Make sure not to poke any holes in the peel). You will probably only need about 6 grapefruit halves. Pour the grapefruit juice in a small saucepan and sprinkle with Knox unflavored gelatin. For color, add a drop of pink food coloring. Let it soak for a minute or two. Add 1/4 cup of sugar and heat until gelatin and sugar have dissolved, about five minutes. Pour in vodka and water and transfer to something with a pour spout (like a measuring cup). Place grapefruit halves in a muffin pan to keep them stabilized and pour in the grapefruit juice mixture. Refrigerate for several hours or overnight. Once completely set, cut each "cup" in half, and then in half again. Six grapefruit halves will make 24 shots.

Lemon Meringue or Lemon Drops

6-10 lemons (depending on size)
1 (3 ounce) package of lemon-flavored gelatin dessert
1 cup boiling water
3/4 cup Stoli vodka (use Stoli Vanil for lemon meringue, use Stoli Citros for classic lemon drops)
1/4 cup cold water

Cut each lemon in half, and carefully juice them without tearing the peel. Hollow out each half, taking care not to puncture the peel. Place the halves in a muffin pan to help keep them stabilized while setting. Make the lemon gelatin dessert according to package directions, except in place of the cup of cold water, substitute 3/4 cup of vodka, along with 1/4 cup of cold water. Transfer to something with a pouring spout (such as a liquid measuring cup) to make for easier filling. Fill each lemon half and refrigerate for several hours or overnight. Once the jello is completely set, use a sharp knife to slice into wedges and serve.

Watermelon Mint

½ of a small watermelon (or ¼ of a large watermelon)
15-20 mint leaves, plus more for garnish
Juice from 1/2 a lime
1-2 tablespoons honey (depending on how sweet you like it)
2 packets Knox gelatin
3/4 cup Stoli Premium Vodka

Carefully hollow out watermelon to create a bowl to hold watermelon mixture. Combine watermelon (about 2-3 cups) with mint in a blender and process until smooth. Strain solids through mesh strainer. Pour 1 1/4 to 1 1/2 cups of the watermelon-mint juice into a small saucepan. (Use less liquid for a firmer shot or if you plan to set them out for a long period of time). Add lime juice and honey and sprinkle with gelatin packets. Allow to soak in for a minute or two and heat until everything is dissolved, stirring constantly. Stir in alcohol and pour into the hollowed-out watermelon. Refrigerate for at least 4 hours or overnight. Slice into wedges, garnish with fresh mint and serve !



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Article by Stoli USA

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