Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

News

White Trash Heaven: JELL-O Shots

Stories like these are only possible with your help!
You have the power to keep local news strong for the coming months. Your financial support today keeps our reporters ready to meet the needs of our city. Thank you for investing in your community.
5b2bdc314488b3000926bc4d-original.jpg

It seems like everyone just instinctively knows how to make JELL-O shots. Only recently did I discover that this fine art is not in everyone's repertoire. With the holidays coming up, it might be time to brush up on College Drinking 101.

The standard recipe includes 1 (6-oz) package JELL-O, 2 cups boiling water, 1 cup cold water and 1 cup vodka. Over the years I have futzed with this recipe. I like to make them just a little bit stronger, occasionally a lot stronger. A nice combination is vodka with a liquer that is complementary to the JELL-O flavor. Tequila is really harsh, as I discovered while trying to invent margarita shots.

Smart and Final sells little souffle cups that are perfect. The paper cups make it easier to slurp the shot, but the plastic ones come with a little lid. You never know what might go flying around at parties, so it's probably safest to make the shots with lids. You may be thinking right now, "Things don't just go flying around at my parties." Well, wait until you serve the Jell-o shots.

Support for LAist comes from

I would like to think of a cute allusion for Tony's Shots, like "sweet, but packs a wallop." The truth is I invented them for Tony's final LAist BBQ. So I dedicate this recipe, and we can all cry in our Jell-o.

Tony's Jell-o Shots:
1 (6-oz) package Berry Blue Jell-o
2 cups boiling water
1 cup Absolut vodka
1/4 cup Chambord
1/4 cup Creme de Cassis
1/2 cup cold water

Pour JELL-O powder into a medium bowl. Pour 2 cups boiling water over JELL-O powder and stir for at least 2 minutes or until completely dissolved. Stir in vodka, liquers and cold water. Refrigerate for 4 hours or until firm.

Photo by Elise Thompson for LAist