Red, White and Booze Jell-O Shots

Just in time for the 4th of July, we've got a heck of a recipe for the most patriotic Jell-O shots you've ever seen!

The red bits are made with Pickers Blood Orange Vodka and blue with Pickers Blueberry Vodka. The key to this stained glass effect is to make the red and blue first, allowing them to completely set before cutting them into small cubes and suspending them in a third recipe, made with Pickers Original Vodka and colored white with just a little sweetened condensed milk. So go ahead, make a batch of these and CELEBRATE!

Ingredients:

1 box (3 oz) Strawberry Jell-O
1 cup Pickers Blood Orange Vodka
3/4 cup water
 
1 box (3 oz) Berry Blue Jell-O
1 cup Pickers Blueberry Vodka
3/4 cup water
 
1 cup Pickers Original Vodka
2 envelopes (.25 oz ea) unflavored Knox gelatin
1 cup water
1/8 cup granulated sugar
1/4 cup sweetened condensed milk

 

Start by making the red layer. Begin by emptying the contents of the box of strawberry Jell-O into a small saucepan. Add 3/4 cup of boiling water and stir to dissolve. If the Jell-O does not dissolve, place the pan over medium heat and stir until dissolved. Remove from heat and add vodka. Pour into a 9 inch square pan and place on a level surface in the refrigerator to set. Repeat the process using the berry blue Jell-O and Pickers Blueberry Vodka.

Once the red and blue layers are set, make the white gelatin by adding one cup of cold water to a small saucepan. Sprinkle in the contents of the gelatin packages and allow to absorb water for 2 minutes before placing over medium heat. Add sugar and stir until dissolved. Remove from heat and stir in Pickers Original Vodka and sweetened condensed milk. Let this cool to room temperature before proceeding. 

Once the white gelatin has cooled, assemble the finished shots by cutting the red and blue layers into small cubes. Remove from pan and place into a bowl. Stir gently to mix. Pour in cooled white gelatin and transfer to a 9 inch square pan. Place on a level surface in the refrigerator overnight or until fully set. Warm the pan slightly with warm water an invert onto a cutting board. Cut into squares and serve.