cup fresh mint leaves, packed
cup + 1 teaspoon sugar
cups cold sparkling water (or, for sweeter shots, 7-Up or Sprite™)
envelopes unflavored gelatin
cup clear whiskey (such as Jim Beam™ Jacob's Ghost™ White Whiskey)
Fresh additional mint leaves for garnish (optional)
Place fresh mint leaves in a small dish. Sprinkle with 1 teaspoon of sugar. Using a muddle stick or a wooden spoon, press down on the leaves and twist. Repeat the action several times until the mint leaves release oil and smell minty. Set aside.
Pour sparkling water (or soda) into a medium pan. Sprinkle gelatin powder over the water; whisk to combine and let stand 5 minutes.
Add 1/2 cup of sugar and the muddled mint leaves to the pan. Whisk to combine. Cook mixture over medium-high heat for 5 minutes, whisking gently until mixture is hot and sugar and gelatin are dissolved. Remove from heat and allow to cool for 15 minutes.
Strain the liquid to remove the mint leaves. Return liquid to the pan and add the whiskey.
Spray silicone molds with cooking spray to allow easy release after gelatin is set. Wipe excess spray from molds. Carefully pour liquid into the molds. Refrigerate for at least 2 hours, until fully set.
Remove from molds and place on tray or small appetizer plates. Garnish with mint leaves, if desired.
- If you only have one mold, keep the extra gelatin mixture from setting by putting it in a pan of warm water on the counter. This way, you can make the second batch after the first is set.
- Mint juleps are traditionally made with Kentucky bourbon, but we used clear Kentucky White Whiskey in this recipe to make it light colored instead of dark bourbon colored. Use bourbon if you would prefer, or if you are not a bourbon or whiskey fan, substitute vodka (one of the flavored vodkas would be great -- cake, vanilla, or marshmallow).
- If you don’t have a mold, just use a glass pan instead (9x9 or loaf size works). Spray the pan with cooking spray and gently wipe with paper towel. Pour all the liquid into the pan and refrigerate at least 4 hours or overnight until fully set. Cut the gelatin into small squares to serve.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Our Mint Julep Jelly Shots shake up tradition with a fun new twist that’ll get your Derby party galloping!There are two gotta-haves at the Kentucky Derby: horses, and mint juleps. Why mint juleps? Odds are they go well with the big brimmed hats and that My Old Kentucky Home song they sing at the beginning of the race.Speaking of the race -- this is a fast one, people, so don’t blink. The best way to keep pace is to start the party early so you don’t get your jockeys in a bunch.This is where Mint Julep Jelly Shots come in. The drink version is fine (or should I say, refined), but these jelly shots are winner’s-circle ready and are so much more fun!If you were at the track, you'd line up to get your bet in before race time. In this case, you'll just line up your ingredients instead: Sparkling water, clear whiskey, sugar, unflavored gelatin, and fresh mint leaves. That's it!Mint julep cocktails are served in silver cups -- so if you're tradition-minded, serve up your Mint Julep Jelly Shots on a silver tray.Don't forget the mint garnish (just like the cocktail version)! Serve your shots with micro-mini espresso spoons to really peg the cute meter. (Find the spoons super cheap at kitchen stores.)If you only have one mold, keep the extra gelatin mixture from setting by putting it in a pan of warm water on the counter. Use bourbon if you would prefer, or if you are not a bourbon or whiskey fan, substitute vodka (one of the flavored vodkas would be great -- cake, vanilla, or marshmallow).If you don’t have a mold, just use a glass pan instead (9x9 or loaf size works). Cut the gelatin into small squares to serve.Now all bets are ON that yours will be the best Derby party ever! Cheers!
Bye Bye Big Apple Jello Shots
I’m at that age. The age where its time to start saying goodbye to good friends and fun buddies as they take the next step into our delayed adulthood and flee the big city in search of backyards and better school districts… Yup, that’s right. The suburbs. While I plan on staying an urbanite and living [&hellip]
1. Add a Touch of Heat
It&aposs no secret that Southerners prefer our food (and, sometimes cocktails) hot and spicy. To balance overly sweet mint juleps and to add a little kick, incorporate jalapeños in the syrup. You&aposd combine sugar and water as you normally would for a regular julep, tossing in a couple of stemmed and chopped peppers in the pot as well. Bring to a boil, stirring until the sugar is dissolved. You can also use a jalapeño slice, instead of mint sprigs, as garnish.
While most people think of beer when they think of football and tailgating, I love bourbon-based drinks and football.
It wasn’t always this way. I spent my 21st birthday at Lafayette for the Leigh-Lafayette Rivalry weekend, and when I arrived at my friend’s dorm he handed me a handle of Jim Beam with the direction, “This is your weekend.” Obviously “your weekend” meant drinking so much I passed out on top of a Suburban before the game, getting a firm handshake from a high school crush/boy-I-occasionally-fooled-around-and-I-always-wanted-it-to-be-more-but-it wasn’t-who-happened-to-attend-Lafayette when I happened to pass by him at some party, and sleeping in the spare bed of a guy with the appropriately occupational name, Stoner.
It was years before I could even stand the smell of bourbon again, but once we became friends again, I realized why it made for such a good football drink. Sweet and warm, it’s an autumn afternoon in a bottle. Mint juleps, long the standard for hot summer days in the South, really are not made for tailgating, what with all the shaved ice and fancy silver cups and such. But a “jelly” — we’re avoiding the brand name here — shot was made to take to parties and tailgates.
You will run into the occasional fan who cries, “Jello shots! You’re going to get WASTED! I had Jello shots in Cabo once and woke up with a Tasmanian devil tattoo on my ass! And not even a cartoon Taz tattoo, like a picture out of the National Geographic REAL Tasmanian devil tattoo on my ass! JELLO SHOTS! WOOOOO!”
This person, of course, is an asshole. You’re not going to get wasted on a typical jelly shot. You’re not going to get wasted on two jelly shots. Based on the recipe below, each jelly shot has less than half an ounce of bourbon in it. You’d have to eat six or seven jelly shots before matching the alcohol content of a typical bourbon cocktail, and who wants to be the asshat at the party who stands there and eats all the jelly shots? (Other than the same asshat who brings a six-pack of Natty Ice to the party and then grabs a Stone Brewery Ruination out of the cooler.)
But if you are the person eating a dozen jelly shots AND pounding beers AND sneaking in a flask to the game, make sure you do have a designated driver, unlike that bearded-Braylon Edwards who was too stupid to even take the free — FREE! — car service offered by his employer, the New York Jets before being arrested for a DWI yesterday. Which, are you kidding me? When my husband offers to drive me to the market and I’m like, “FUCK YEAH! I can mess with the radio and NOT worry about driving!” And that’s when I’m sober! Edwards has a service that will drive him around when he’s drunk — free! — and he passes it up? Who would have thought that LeBron’s posse would be in the right about Edwards.
What makes it worse — aside of the fact that he was drinking and driving — is that based on the handy smartphone app RU Buzzed, Edwards’ listed weight of 214, and the time of his arrest (5am, so I estimated he had been drinking for eight hours), would have had to consume at least 12-16 drinks before blowing a .16% BAC. That’s 12-16 times he could have thought to himself, “I’m having a drink, I should call that number and get a free ride. Or at least take a taxi. Shit, I am wasted.”
Unreal. And just an ancillary note to the above if your friend is the designated driver this weekend, be cool and offer to drive the next time. It’s crummy to never offer up a turn being the designated driver and your pals will resent you for it. (I know a guy who bought a truck a few years ago over a car partially because he wouldn’t have to be the DD as often. That’s a commitment to drinking and sticking it to your friends.)
Mint Julep Jelly Shots
You will need: 3/4 cup of sugar
3/4 cup of water
1 cup of bourbon (Any ole’ type of bourbon will do. No need to use the fancy stuff, because you’re just going to boil it.)
2 packets of unflavored gelatin
3 bunches of mint (One for the simple syrup, two for garnishing.)
Heat the water and the sugar over medium heat until the sugar dissolves, and then add 1 bunch of mint leaves to the syrup. Boil for two to three minutes, and strain out the mint. Reduce heat to low and allow to cool slightly. Slowly stir two packets of unflavored gelatin into 1 cup of bourbon. (Don’t worry if the gelatin does not dissolve all the way just yet.) Combine with the mint simple syrup and stir over low heat for 3-5 minutes, until the gelatin is completely dissolved and has had time to open up and “bloom” in liquid.
Pour into a loaf pan (or an 8 pan), cover, and refrigerate for at least six hours until set completely. If need be, you can hurry the process along some by freezing for one hour and then refrigerating for 3-4 hours, but more often than not, I’ve found that when I try to hurry gelatin, I forget that I’ve put it in the freezer or the freezer is too cold and freezes the edge of the pan which is no good at all. Just plan ahead.
Each batch yields between 18-24 jelly shots and can easily doubled if cooled and set in two seperate pans.
Really though, you can make almost any cocktail into a jelly shot if you follow the 1 cup of liquid to 1 packet of unflavored gelatin, with the optimal size of the mix being 2-3 cups of liquid.
What about you? Do you ever make jelly shots for your tailgate? If so, share shots of your shots on our new Football Foodies Flickr page and a link back to your recipe.
Recipe inspired by Jelly Shot Test Kitchens, who have some very beautiful and tasty jelly shot recipes. (But no mint juleps jellies listed yet!)
The Mint Julep is a bourbon cocktail best known for being the signature drink of the Kentucky Derby. But this refresher composed of bourbon, sugar, mint and crushed ice shouldn’t be reserved for only one day a year.
The Mint Julep gained prominence in the southern United States during the 18th century, and it first appeared in print in 1803 in John Davis’ book “Travels of Four and a Half Years in the United States of America.” He wrote that the Mint Julep is a “dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” An ice-cold whiskey drink is certainly one way to start your day.
Since its creation, the Mint Julep has remained popular, but the julep itself is actually a category of drinks featuring a spirit served over crushed ice. So, it comes in more varieties than only bourbon and mint, and it’s likely that the first juleps were made with cognac or even peach brandy. After the phylloxera epidemic of the mid-1800s, which infected France’s grapevines and temporarily hindered that counry’s cognac trade, whiskey became the julep’s go-to liquor.
The Mint Julep is traditionally served in a rocks glass or, ideally, in a silver julep cup. Since bourbon is the only liquid in the drink, you’ll want to use a high-quality bottle that you know you love. A slightly higher-proof bourbon—something in the mid-80s or around 90—will keep the crushed ice from diluting the cocktail too quickly.
This recipe comes from San Diego bartender Erick Castro. Try making it for yourself, and see how a few ingredients can combine for ultimate refreshment. Sure, the Mint Julep is typically consumed on Derby Day, but don’t let that keep you from enjoying one whenever the mood strikes.
The Recipe Room
Warning: Mojito Jelly Shots can turn you seriously silly! Note to self and guests: Remember they contain alcohol!
I remember first making Mojito Jelly Shots one evening for a dinner party with close friends. Two of our friends were Cuban, and we often had competitions to see who could prepare the best Mojitos. So the jelly shots were my way of stepping up the game. The after-dinner treat turned, what started as a fairly reserved dinner, into one very funny evening. The combination of the refreshing Mojito cocktail with a chilled jelly is just divine.
As the idea just came to me during the morning, I didn’t prepare with shot glasses or individual serving bowls. I just made the jelly in one large bowl, and we all ate from the bowl with tablespoons! However, I recommend that you serve the jelly in shot glasses or create unique forms with jelly or ice moulds for a more professional look.
If you are preparing the Mojito Jelly Shots for an evening party, then you need to prepare them first thing in the morning. If they are for lunch or afternoon parties, then you should prepare them the night before. There is nothing worse than a runny jelly!
If you enjoy mint-flavoured drinks, then you could also have a go at a delicious Mint Julep.
Looking for something other than your same old green beer for St. Patrick’s Day? (Yes, I’m judging you a little bit. You should have a Guinness, Harp, or Smithwicks in hand!) Our unique jello shots turn a classic cocktail into a fun party shot that you can prep ahead of time and serve when ready!
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I like to make this drink a little heavy on the whiskey side, but for more balance, you can use equal parts whiskey and creme de menthe. This will also make your shots a darker green color. With the cherries, I was going for a fancy, pick me up and eat me look, but you can use stemless cherries for easier shooting (we like the green and red combo around Christmas time too), or leave the cherries out completely for a back to basics shot that’ll leave everyone feeling more Irish.
If you liked this recipe be sure to hit up our other St. Patrick’s Day cocktails, like these crazy good Grasshopper Jello Shots!
Old Fashioned Jelly Shots Recipe
It's easy to reimagine light, fruit juice based drinks as jelly shots, but what about more serious cocktails? For my first foray into the world of Jelly Shot Test Kitchen I decided to tackle a classic, the Old Fashioned, to see how it would fare in jelly form.
While the Old Fashioned is definitely a not a beginner's cocktail, it does have a hint of sweetness, making its transition into a jelly shot a bit less mind-bending. The recipe starts with a sweet Bitters Syrup: a mix of sugar, water, and lots of Angostura. A packet of Knox gelatin is added to the syrup along with a few spoonfuls of maraschino cherry juice and simmered until the gelatin dissolves. In order to keep the integrity of this boozy cocktail, the bourbon is stirred in once the mixture has been taken off of the heat. Poured into a shallow pan and left to chill for a few hours, your Old Fashioned Jelly Shots hardly take any more time than mixing one up on the rocks.
When it's time to serve, you can certainly get creative with cookie cutters and crazy shapes, but since this is such a classic cocktail, you can stick with an understated square garnished with slivers of orange and maraschino cherry. While the texture is pretty wild, the flavors of these Old Fashioned Jelly Shots are spot on, with sweet cherries and caramel-like bourbon and a hint of aromatic biters.
Adapted from Jelly Shot Test Kitchen by Michelle Palm. Copyright © 2011. Published by Running Press. Available wherever books are sold. All Rights Reserved.
17 Kentucky Derby Cocktails for Your Race-Day Party
All the best options to wet your whistle for the most exciting two minutes in sports.
You don't have to be at Churchill Downs to enjoy the sweet taste of a proper mint julep, and you don't have to sip a julep to toast the running of the roses. Whether you're going for classic sips or want to shake up your home bar options, these are the recipes your Derby Day party needs.
2 oz Woodford Reserve
1 oz water
4 sprigs of fresh mint
1 tsp sugar
In a copper julep cup rub 2 pieces of fresh mint around the cup to express the oils. Add Woodford Reserve, then the water and sugar and stir with a bar spoon. Add crushed ice to the top then garnish with sprigs of mint.
2 oz G.H. Mumm Grand Cordon Champagne
1.5 oz Avion Blanco Tequila
.5 oz blackberry cinnamon syrup*
.5 oz fresh lime juice
Combine all ingredients except champagne into a cocktail shaker, and fill with ice. Shake to chill and strain into a rocks glass over ice. Top with champagne
*Blackberry cinnamon syrup: Combine 1 cup of water, 1 pack of blackberries, and 2 cinnamon sticks broken up in small saucepan. Warm the ingredients on medium heat until the blackberries start to split and release juice. Add in 1 cup of sugar and gently stir to dissolve. Allow the syrup to cool down, then strain out the solids.
1 bottle of Woodford Reserve
2 liters of fresh brewed tea
.5 cup sugar
15 sprigs of mint
1 large punch bowl
First, peel the lemons (avoiding as much of the pith as possible). Place the peels into the punch bowl with the sugar. Pick the leaves of 10 sprigs of mint and place into the punch bowl with the lemon peel. Brew tea directly into punch bowl with lemon peel, sugar, mint and lemon juice and mix well. Juice the peeled lemon into the punch bowl. Allow mixture to cool then add ice and bourbon. Serve garnished with mint.
1.5 oz Knob Creek Bourbon
.75 oz Campari
.75 oz Amaro Nonino
.5 oz Del Maguey Vida Mezcal
3 drops Bittermans Ginger Bitters
Add all ingredients to a mixing glass. Stir and strain. Pour into double rocks glass and garnish with orange and lime twist
By Marshall Minaya for Valerie, NYC
2 oz G.H. Mumm Champagne
1.5 oz Jameson Black Barrel
.25 oz pineapple syrup
.5 oz lime juice
4-5 mint leaves
In a highball glass, combine mint, pineapple syrup, and lime juice. Gently muddle the ingredients, and add in the whiskey. Top with crushed ice and light stir to combine to ingredients. Top with G.H. Mumm and add in more crushed ice. Dash 2-3 of angostura bitters on top, and garnish with pineapple leaves and mint.
2 oz Basil Hayden&rsquos Bourbon
1 bar spoon simple syrup
1 dash Angostura bitters
6 fresh thyme sprigs (one for garnish)
Muddle fresh thyme in a rocks glass. Combine remaining ingredients in a mixing glass with ice and stir until cold. Fine strain into the rocks glass filed with ice. Garnish with a toasted thyme sprig
1.5 oz bourbon
.5 oz Braulio
.75 oz lemon
.5 oz honey syrup
6 mint leaves
2 dash of Angostura bitters
1 oz of soda water
Combine all ingredients except soda water in a shaker tin with ice and shake. Strain into a Collins glass with ice and a mint sprig.
2 oz Cruzan Estate Diamond Dark Rum
.5 oz turbinado syrup*
Pinch fresh mint leaves
Muddle mint and berries in a julep cup. Add rum and turbinado syrup and fill with crushed ice. Take a bouquet of mint and rinse with water, then sprinkle mint with powdered sugar and garnish with 3 speared blackberries.
*Turbinado Syrup &mdash Combine 8 parts hot water and 8 parts turbinado sugar. Stir until sugar is dissolved. Refrigerate for up to 30 days.
2 oz Seagram&rsquos Sweet Tea Vodka
1 oz lemon juice
.5 oz simple syrup
1 bar spoon strawberry jam
Add all ingredients to a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your glass over fresh ice.
1.5 oz bourbon
3 oz ginger beer
2 lime wedges (1 for garnish)
Combine bourbon, ginger beer, and juice from one lime wedge in a rocks glass filled with ice. Stir mixture and garnish with lime wedge.
From The Bourbon Country Cookbook by David Danielson, Executive Chef of Churchill Downs
.5 oz lemon juice
1 oz grapefruit juice
.75 oz St. Germain
1.25 oz Mellow Corn BIB bourbon
Combine all ingredients in a shaker tin with ice and shake. Strain over ice ball and serve in a goblet with mint sprig.
By Emily Heyde, co-owner of Fork & Barrel in Louisville, KY.
1.5 oz of Reyka Vodka
2 oz cucumber juice
.5 oz lime juice
.5 oz simple syrup
6-8 mint leaves
Stir ingredients. Garnish with mint sprig and cucumber slice.
1.5 oz Woodford Reserve
2 oz lemonade
1 oz cranberry juice
Lemon peel for a lemon twist to garnish
In a glass mix Woodford Reserve, lemonade and cranberry juice with a bar spoon. Add liquid mixture into a copper cup, add crushed ice to the top of the glass & serve with a lemon twist.
BUY NOW Woodford Reserve Kentucky Derby 145th Limited Edition Bottle, $57.99
1.5 oz Makers Mark
.25 oz Giffard Apricot
.25 oz St. Elizabeth Allspice Dram
.5 oz simple syrup
1 oz lemon juice
1 oz orange juice
2 dashes Black Walnut Bitters
Add all ingredients to a shaker. Shake and strain over ice in a rocks glass. Garnish with an orange half moon.
1.5 oz Bib & Tucker 6-Year Bourbon
.25 oz elderflower liqueur
4 oz soda water
6 sprigs thyme
6 leaves mint
Lemon twist, mint, and thyme sprigs to garnish
Muddle elderflower liqueur, mint, and thyme together in a mixing glass. Add bourbon, stir together briefly, and double strain over ice into a highball glass. Add soda water and stir briefly to combine. Garnish with a lemon twist, thyme, and mint sprigs.
2 oz Bulleit Rye
1 oz grapefruit juice
.5 oz honey syrup
Shake it up and pour into a martini glass, garnishing with pink peppercorns.
2.5 oz Ferrand 1840 Original Formula Cognac
2 tsp superfine sugar
.5 oz water
5-6 mint leaves
Baby Guinness Jello Shots
I realize that I have probably missed my mark with this post, it should’ve gone up last week since everyone celebrated Saint Patrick’s Day yesterday, but I’m hoping that there are other procrastinators out there in the world who will be able to enjoy these on the real St. Patty’s Day next week.
There will be no celebrations from this girl though.
I received some devastating news this morning regarding a very close friend of mine. Tomorrow I’m making an unexpected trip back to Charleston and, although I absolutely adore going home and spending time with my family, this visit will be more about offering my love and support to a loved one in mourning.
Honestly, today’s recipe couldn’t be more fitting for the one we lost. Will you please raise your glasses with me as I offer this prayer of comfort for my friend?