Red Bull and Vodka Jell-o Shots

IMG_7030I’m totally cheating and back-dating this entry, but I had to post the Red Bull + Vodka shots I made for New Years Eve this year because I’ll probably need to refer back to this again next year so I can stay up til midnight. I was buzzed, caffeinated and then some — these jell-o shots are no joke. They actually made the devil’s energy drink more palatable though, and hey — they are pretty impressive looking too.

Thank goodness I found That’s So Michelle — there’s a zillion boozy shots you can make on her blog! The Red Bull + Vodka Jello Shot recipe is hers, but I’m going to repost for your convenience. Make some — you can do it! You’ll feel like a total rockstar (sorry, wrong energy drink).

IMG_7025What you need:

  • 1 1/2 cups Red Bull (You will need two cans of regular or sugar free, whatever you prefer)
  • 1 and 1/2 packets of Knox powdered gelatin
  • 1/2 cup vodka of choice
  • 24 Cherries with stems
  • 1 Bite-Size Squares 24-Cavity Silicone Mold (they have these at Michaels)
    YOU TOTALLY WANT THIS. You’ll use it for other projects anyway – especially more jello shots.

What you need to do:

  1. Spray the mold with cooking spray or coconut oil lightly and cut your cherries in half and reserve for later. (This helps the cherries stand upright in the shots)
  2. Pour 1 1/2c. Red Bull into a medium sauce pan (should be almost the whole can). Sprinkle your 1 and 1/2 packets of gelatin on top (don’t stir) and let it sit for 2 minutes to activate the gelatin.
  3. Turn on low heat and stir in the gelatin until it all dissolves. Let the Red Bull get to a light boil and turn off the heat. Let it cool slightly and then add 1/2 cup of vodka.
  4. Pour half of your Red Bull jello mixture into your molds (or pan) let refrigerate and harden (about 2 hours). Place one cherry in each mold (or spread out an inch apart on in a pan) with the stem side up and cut side down, upright.
  5. Top with the rest of the jello mixture gently, not disturbing the upright cherries. Let refrigerate over night. Carefully, take a butter knife and edge around each mold to help release the shot. Pop them out and serve.

Tip: Michelle says to lightly grease your serving tray with cooking spray or coconut oil before serving so the shots don’t stick and break when people try to pick them up by the cherry stem. I just lined my serving tray with wax paper.

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