Best Negroni Jelly Shots Recipes

Negroni Jelly Shots image

Provided by Food Network Kitchen

Time 3h10m

Yield 12 shots

Number Of Ingredients 7

2/3 cup seltzer water
1/3 cup freshly squeezed orange juice, plus 12 orange twists
1 tablespoon granulated sugar
One 1/4-ounce package unflavored gelatin (about 2 1/2 teaspoons)
1/3 cup Campari
1/3 cup gin
1/3 cup sweet vermouth

Steps:

Combine the seltzer water, orange juice and sugar in a medium microwave-safe bowl. Sprinkle the gelatin on top and leave it to bloom for 5 minutes.
Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Stir in the Campari, gin and sweet vermouth. Divide the mixture among twelve 2-ounce glasses. Refrigerate until set, at least 3 hours.
Before serving, garnish with an orange twist.

Skip 'n Go Jelly Shots image

Provided by Food Network

Categories beverage

Time 4h15m

Yield 16 shots

Number Of Ingredients 6

1 cup lemonade
2 tablespoons sugar, optional
1 packet unflavored gelatin (2 teaspoons)
1/2 cup light beer
1/2 cup vodka
1 to 2 tablespoons coconut cream

Steps:

Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved.
Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout.
Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature.
To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process.