Best Mojo Jojo Inspired Drink Recipe By Tasty Recipes

SHAKEY'S MOJO POTATOES

Steps:

• Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference)
• Cut each potato into 1/4" rounds.
• Heat oil to 375°F
• Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking)
• Dip each potato wedge into the milk (can add egg if you want), then dredge thoroughly in the seasoned flour mixture.
• Deep fry wedges without overcrowding, until crisp and golden.
• Drain on paper towels and serve.

MOJO PUNCH RECIPE - (4/5)

Steps:

• Mix rum, brandy, beer, coke, 7-Up, orange juice and pineapple juice in a container that holds about 1 gallon. Serve over ice. Can also add fruit slices if you like.

CRANBERRY MULE CHRISTMAS TREE SHOTS RECIPE BY TASTY

Steps:

• Arrange 50 2-ounce (¼ cup) plastic cups on 2 baking sheets in a single layer.
• Make the cranberry gelatin: Add 6 cups (1.5 liters) of cranberry juice and the rosemary to a medium pot. Bring to a boil over high heat, then reduce the heat to medium-high and simmer rapidly until reduced in volume by half, 10-15 minutes.
• While the juice is reducing, whisk together the remaining cranberry juice, lemon juice, and gelatin in a medium heatproof bowl. Let sit for 5 minutes.
• Once the cranberry juice has reduced by half, strain into a 4-cup (960 ml) heatproof measuring cup, discarding the rosemary.
• Pour 2½ cups (600 ml) of the reduced cranberry juice over the gelatin mixture and whisk vigorously to combine and dissolve the gelatin. Check to ensure the gelatin is dissolved by dipping a fingertip in the liquid and rubbing it against your thumb--it should feel slippery and free of granules. Add the vodka and whisk vigorously to incorporate
• Carefully pour 2 scant teaspoons of the cranberry mixture into each cup. You should have about 2 cups (480 ml) of the cranberry liquid left. Transfer the pans to the freezer and freeze the cups until the bottom layer is completely set, about 10 minutes.
• Make the Moscow mule gelatin: Add ½ cup (120 ml) of lime juice and ½ cup (120 ml) of ginger beer to a medium heatproof bowl. Sprinkle the gelatin over the liquid and whisk to combine. Set aside.
• In a small saucepan over medium heat, warm the remaining 2 ½ cups (600 ml) of ginger beer and honey until simmering.
• Pour over the gelatin mixture and whisk thoroughly to dissolve the gelatin. Check to ensure the gelatin is dissolved by dipping a fingertip in the liquid and rubbing it against your thumb--it should feel slippery and free of granules. Add the remaining ½ cup lime juice, the vodka, and mint and whisk vigorously until incorporated.
• Pour 2 teaspoons of the Moscow mule mixture over the cranberry layer in each cup. You should have about 2 cups (480 ml) of the mule mixture left. Return the pans to the freezer until the second layer is completely set, about 10 minutes.
• Repeat with the remaining cranberry mixture and freeze for 10 minutes more, until set.
• Finish with the remaining Moscow mule mixture, then refrigerate for 2-3 hours, until the gelatin is completely firm.
• Once the shots are completely firm, cover the cups with the lids. On a large platter, arrange the shots in layers to resemble the shape of a Christmas tree by double stacking each shot and placing 13 stacks in a circle as the bottom layer, 7 stacks as the next layer, 4 stacks as the third layer, and the final stack on top.
• Serve the shots garnished with sugared cranberries and mint sprigs, if desired.
• Enjoy!

MOJO JOJO-INSPIRED DRINK RECIPE BY TASTY

Steps:

• Place the shot glasses in a baking dish or on a small rimmed baking sheet.
• Make the black layer: In a liquid measuring cup or small bowl, sprinkle the gelatin powder over the cold water and let sit for 2 minutes, until absorbed. Pour in the boiling water and whisk until the gelatin is completely dissolved. Add the sugar, rumchata, whipped cream-flavored vodka, coconut milk, and black food coloring and whisk until fully incorporated, adding more food coloring if needed for a deeper color.
• Pour about 2 tablespoons of the black layer into each shot glass, filling about ⅓ of the way. Refrigerate for 30 minutes, until set.
• Make the purple layer: In a liquid measuring cup or small bowl, sprinkle the gelatin powder over the cold water and let sit for 2 minutes, until absorbed. Pour in the boiling water and whisk until the gelatin is completely dissolved. Add the sugar, rumchata, blackberry-flavored liqueur, coconut milk, purple food coloring, and pink food coloring and whisk until fully incorporated, adding more food coloring if needed for a deeper color.
• Once the black layer is fully set, pour about 2 tablespoons of the purple layer on top, filling each shot glass another ⅓ of the way. Refrigerate for another 30 minutes, until set.
• Make the green layer: In a liquid measuring cup or small bowl, sprinkle the gelatin powder over the cold water and let sit for 2 minutes, until absorbed. While whisking, pour in the boiling water and stir until the gelatin is completely dissolved. Add the sugar, rumchata, whipped cream-flavored vodka, coconut milk, mint food coloring, and avocado food coloring and whisk until fully incorporated, adding more food coloring if needed for a deeper color.
• Once the purple layer is fully set, pour about 2 tablespoons of the green layer on top, filling the shot glasses. Refrigerate for another 30 minutes, until set.
• Top each shot glass with whipped cream and purple sprinkles, then serve.
• Enjoy!