Beer Gelatin Shots Food

SKIP 'N GO JELLY SHOTS

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.

BEER JELLO SHOTS

Steps:

• Mix the jello mix with two cups (16 ounces) of boiling water until the powder is fully dissolved and add the malt liquor. The cold water called for by the recipe on the box is replaced by the malt liquor.
• Pour the mixture into either shot glasses or paper cups. Shot glasses are more attractive, but the paper cups are easier to eat from.

GELATIN SHOTS

Steps:

• Cut the lemons in half lengthwise and remove the flesh with a spoon. Put the lemon halves cavity-side up in a muffin tin.
• Add the gelatin dessert powder to the boiling water and whisk well to combine. Add the vodka and whisk to incorporate. Transfer to a cup measure and carefully fill the lemon cavities.
• Chill for 4 hours, slice and serve.

JELLO SHOTS: ROOT BEER FLOAT

Steps:

• In a small saucepan, pour in the flattened root beer and then sprinkle the unflavored gelatin over the top. DO NOT STIR and DO NOT HEAT. Allow to sit for 2-3 minutes.
• Whisk pan ingredients together and place the pan over medium heat and bring to a boil while stirring frequently to make sure that the gelatin dissolves. Remove from heat.
• Allow to cool to room temperature.
• In the meantime, line up shot glasses on a sheet pan.
• Once cooled, add the root beer schnapps and vanilla vodka. Stir/whisk until well combined.
• Pour the mix into little, plastic shot glass cups and place sheet pan into the refrigerator for at least 4 hours, until firm.
• Top each shot with just a tiny squirt of whipping cream, if desired.
• Enjoy!