Pineapple Mojito Gelatin Shot Food

PINEAPPLE MOJITO

Steps:

• In a cocktail shaker, muddle the mint leaves. Add the rum, lime juice, pineapple juice, and simple syrup and fill the cocktail shaker with ice. Shake until cold.
• Place ice into a glass, and strain in the liquid. Top off the glass with soda water. Garnish with additional mint leaves and pineapple wedges.
• Add 1 cup pineapple juice to this Mojito Pitcher recipe, and garnish with pineapple wedges and mint.

PINEAPPLE MOJITO

Steps:

• Muddle mint leaves, sugar, and pineapple in a highball glass.
• Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.

MOJITO JELLO SHOTS

Steps:

• Mixing instructions for Basic Mojito If not using store bought:.
• In a cocktail shaker, crush the mint to release the oil.
• Add the rum, sugar and lemon juice and shake thoroughly.
• Mix with the water, strain and mix in jello till well dissolved, pour in 2 oz shot glasses 3/4 the way up and refrigerate till set.

PINEAPPLE MOJITOS

Steps:

• Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the mint, sugar, and lime together. Add some ice and top off with some pineapple juice concentrate, white rum, and club soda. Swirl with a sugar cane stick and serve.

PINEAPPLE MOJITO RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan over medium heat, bring the water and pineapple juice to a low boil. Add the raw sugar and stir until completely dissolved.
• Remove from the heat. The light foam caused by the warm pineapple juice will dissipate after a few minutes; stirring speeds this up.
• Let the syrup cool completely before bottling in a jar with a tight seal. Store in the refrigerator for up to 2 weeks.
• Gather the ingredients.
• In a collins glass , add the raw sugar pineapple syrup, pineapple chunks, lime wedges, and torn mint leaves. Muddle well to mash the fruits.
• Add the rum and fill the glass with ice.
• Top with club soda.
• Garnish with a sprig of mint, pineapple wedge, and lime slice.

ISLAND PINEAPPLE COCONUT JELLO SHOTS

Steps:

• Dissolve jello in boiling water completely, stir in rum.
• Pour into 2 ounce shot glasses 3/4 of the way up.
• Chill till set and serve.

PINEAPPLE-RUM JELLO SHOTS

Steps:

• Add boiling water to jug or bowl with pouring lip. I would recommend pouring some extra boiling water in first to warm up the jug.
• Add jello and stir well for at least 2 minutes.
• Add cold water and then rum.
• Pour into shot glasses but be careful not to overfill as it is hard to eat them if they are much more than a mouthful.
• Refrigerate for at least two hours.
• If you use small glasses rather than plastic or paper cups, serve with toothpicks so that it is easier to pull out the jello.
• Feel free to use any rum you like, even cheaper brands. Good luck.