Skip to main content

Blood Orange Jell-O Shots

Image may contain Drink Juice Beverage and Smoothie
Photo by Alex Lau

Potent—but so much classier than your dive bar shots.

Recipe information

  • Yield

    Makes about 16

Ingredients

2 envelopes unflavored powdered gelatin (about 5 teaspoons)
1 cup vodka
1/2 cup fresh lemon juice
1/2 cup simple syrup
1/4 cup Campari
2 teaspoons Angostura bitters
1 3/4 cups fresh blood orange juice, divided

Preparation

  1. Step 1

    Soak gelatin in 1/2 cup cold water in a small bowl 10 minutes.

    Step 2

    Meanwhile, stir vodka, lemon juice, simple syrup, Campari, bitters, and 1 1/4 cups blood orange juice in a large measuring glass.

    Step 3

    Heat gelatin mixture and remaining 1/2 cup blood orange juice in a small saucepan over low, stirring to dissolve gelatin; add to vodka mixture. Strain into 2-oz. plastic cups; chill until set, at least 6 hours and up to 5 days.

Read More
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
A riff on the Bicycle Thief cocktail, a citrusy, low ABV riff on a Negroni, this three-ingredient, party-ready twist features grapefruit soda.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
The beergarita perfectly encapsulates laid-back summer sipping in a single pitcher, combining the familiarity of a margarita with the effervescence of beer.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.