The whole preparing and making different jello shots with various recipes can be very entertaining. An alcoholic shot made from gelatin or jello shot as it most communally known is and has always been extremely popular in most of the bars, clubs, homes and party goers everywhere over the world.
For almost any condition that would solicit the use of any variety of alcoholic beverage, usually rum, vodka, tequila or in extreme cases grain alcohol, (although I would hold off on this unless you want to do some damage). The purpose of the alcohol is to replace the water or juice with alcohol, or what ever you use to set the jello shots mixture.
An American mathematician by the name of Tom Lehrer is thought to have been the 1st to craft the jello shot in the near beginning 1950s while working for the NSA, where he developed vodka jello, this was his genius idea to sneak alcohol onto the military base with out any of the commanding officers getting wind to it.
The highest alcohol content is somewhere in between 18 & 21 oz. of vodka per 3 oz. package of Jell-O powder, or about 30% (ABV) alcohol by volume.
Alternatives
A few gelatinous desserts can be manufactured using agar instead of jello, allowing them to set far quicker and at higher temperatures. Agar is a vegetable additive that is produced from seaweed and is very useful in jello shot mixes for it rapid setting times. This is also a good choice when making jello shots for vegetarians or vegans. Agar is really closely tied to pectin, as well as a few other gelling plant carbs than it is to standard jello.
There is one other vegetarian choice to gelatin, it is called carrageenan. This alternate will solidify faster than the agar, this makes it popular for kosher cooking. Though it, too, is a type of seaweed, it does not have the same bad sort of smell when being cooked that you would sometimes find when you cook with agar Chemistry
Fresh pineapple should really be avoided when making jello shots, it contains the enzyme bromelain which must can never be allowed to mix with the jello shot mixture as this enzyme will prevent the jello from setting, this enzyme is common in most citrus and tropical fruits. Papaya and pawpaw contain the enzyme papain, kiwi fruit contains actinidin, and figs contain ficin- all with similar effects. Cooking destroys this enzyme, rendering it inert so if you want these jello shot flavors get the other half to fire up the cooker.
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Jello Shot - Find all the best jello shots and jello shot recipes for every bar night club and party.
Jello Shot - Jello shots are a great idea for a party find and the best jello shot equipment needed for making great jello shots
