It’s the weekend of the Fourth of July and in Philly and well, we take the Fourth pretty seriously.  This week has been a fury of deciding which animals will taste best over charcoal, how much am I really willing to spend on a keg, and whether or not it’s a good idea to light sparklers on my roof.  In all my preparations for a great cookout, but the one item that continuously eeks it’s way back into my mind and my menu is Jell-O shots. 

I’m not sure when the Jell-O shot was invented, or what possessed someone, anyone to start dumping booze into a seemingly innocuous child’s lunchbox component, but man, I am thankful.  Admit it.  Even if you’re beyond frat parties and college kid shenanigans, you still love Jell-O shots.   Somehow a summertime barbeque or block party doesn’t seem complete without a sweet, trembling mass of sugar-laden libations sliding down your gullet. 

The popularity of this type of shot is due to many factors. The first reason being that it’s relatively cheap.  There’s enough sugar and flavoring in your average pack of Jell-O to cover the bite of even the cheapest liquor.  Which brings us to the next positive quality: it doesn’t taste like alcohol.  Now, that can also be a curse because, I don’t know about you, but I’ve also found myself slurping shot after shot and paying dearly for it hours later.  Tally marks are your friend.  And let’s not forget about the incredible versatility of these edible little guys.  Just about every cocktail can be made into a Jell-O shot with careful planning and a little know-how.  I’ve even heard of rum and Coke shots that even feel fizzy from the cola.  Who would have thought?  There are twenty or more different flavors of gelatin to choose from, including an occasional seasonal offering.  There are even vegan “gelatin” products!  So, have at it.  Go, cook, create, imbibe! 

Armed with a recipe, my two-ounce lidded plastic cups, and enough vodka to tranquilize a horse, I will make the ultimate Fourth of July shot: a red-white-and booze layered concoction worthy of it’s own pyrotechnics.  A shining beacon in the world of Jell-O shot stardom that will stop all others in their bouncy Jell-O dance.  It will be the pinnacle of artificial color and flavoring hiding a potent dose of potion!  At least, I hope it will.  Try this experiment with me:

You will need:

1 (3 oz) package Berry Blue Jell-O

1 Cup of boiling water

6 ounces of Blue Curacao

2 ounces of vodka

2 envelopes of Knox unflavored gelatin

½ Cup of white rum

3 ounces of coconut milk

9 ounces of pineapple juice

¼ Cup of granulated sugar

1 (3 oz) package of Raspberry Jell-O

1 Cup of boiling water

1 Cup of vodka (raspberry, peach or orange might be nice)

About 35-40 (2 or 3 oz) cups of your choice

Make the blue layer first by dissolving the gelatin in the boiling water. Stir until it’s completely dissolved.  Let it cool slightly and add the liquor.  Pour enough of this mixture into the cups to fill it about one third of the way full.  Chill until this layer is set.

Next make the white layer.  Place the rum in a medium or large bowl and slowly sprinkle the unflavored gelatin over it, trying to avoid any clumps.  Don’t stir it, just let the gelatin absorb the alcohol.  Heat the coconut milk and pineapple juice until they’re just about to boil and stir in the sugar to dissolve it.  Pour this mixture over the softened gelatin and stir to dissolve.  Let this mixture cool at room temperature for a bit so it doesn’t melt the blue layer.  Pour this on top of the set blue gelatin until the cup is about two thirds full.  Chill these guys until this layer sets.

Finally, make your red layer.  Dissolve the gelatin into the boiling water just like for the blue Jell-O and cool it slightly.  Then add your vodka and let this mixture cool a little more.  Fill the last layer of your Jell-O shots and let them set.  It’s best to make these shots the day before your party to make sure you have enough time.  Or in a pinch, you can just make traditional shots with each color in it’s own cup.  Enjoy!