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–+ servings

MARDI GRAS JELLO SHOTS: MAKE THE CELEBRATION SPARKLE

Mardi Gras Jello Shots Feature
This Mardi Gras Jello Shot recipe combines the festive colors of purple, green, and gold with delicious, spirited flavors, making it the perfect addition to any Mardi Gras celebration. Easy to make and even easier to enjoy, these eye-catching shots are sure to be a hit, inviting guests to "let the good times roll" in true New Orleans style.
Inna
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

Equipment

  • 21 2-Ounce Shot Glasses
  • Pourable Measuring Cup
  • Medium Mixing Bowls
  • Rubber Spatulas
  • Measuring Spoons
  • Measuring Cups
  • Frosting Bag (optional)
  • Ateco #824 Frosting Tip (optional)

Ingredients

  • 1 Box Grape Jello 3 ounces
  • 1 Box Lime Jello 3 ounces
  • 1 Box Lemon Jello 3 ounces
  • 3 ¾ Cups Boiling Water divided
  • 2 ¼ Cups Vodka divided
  • ⅛ th Teaspoon Gold Luster Dust
  • Cool Whip
  • Gold Sanding Sugar
  • Purple Sanding Sugar
  • Green Sanding Sugar

Instructions

  • Line the shot glasses up on a surface that’s easily moveable, such as a cookie sheet.
  • This makes it easier to move the shot glasses back and forth to the fridge.
  • Add 1 ¼ cups boiling water and the grape jello to a medium mixing bowl.
  • Stir until the jello has dissolved.
  • Add ¾ cup vodka and stir again.
  • Fill each shot glass a third of the way full.
  • You can just eyeball this or measure it out.
  • Place the shots in the fridge for an hour or until fully set.
  • Once the shots are set, place the yellow jello and 1 ¼ cups boiling water in a clean medium mixing bowl and stir until the jello is dissolved.
  • Add ¾ cup vodka to a small dish and follow it with the luster dust.
  • Stir for about 60 seconds.
  • Pour into the bowl with the yellow jello.
  • Stir well.
  • Remove the shots from the fridge and fill them another third of the way with the gold mixture.
  • Be sure the mixture isn’t too hot or it will melt the already chilled jello layer and mix the colors.
  • Place back in the fridge for an hour or until they’re set.
  • Once the gold layer is set, place the green jello and 1 ¼ cups boiling water in a medium mixing bowl and stir until the jello has dissolved.
  • Add ¾ cup vodka to the bowl and stir again.
  • Make sure the mixture isn’t too hot and fill the shot glasses the rest of the way, leaving just a bit of head room at the top of each glass.
  • Refrigerate for an hour or until they are fully set.
  • To garnish, place a dollop of cool whip on top of each shot (I use an Ateco #824 frosting tip with a frosting bag and just do a swirl).
  • Then sprinkle with the three colors of sanding sugar.
  • I start with purple, then do green and end with gold as this order looked best.
  • Serve and enjoy!

Notes

  • Do not store if the shots are already garnished as the toppings won’t do well in the fridge. To store, cover, ungarnished, and place in the fridge. They will last up to 3 days. Garnish right before serving. Do not freeze.
  • Do not add more alcohol to each jello layer or the jello won’t properly set up, which will ruin the layers. You will have run together colors and not pretty layers.
  • It’s important that you don’t pour hot jello mixture on top of already chilled jello layers. It will melt it and make the colors run together. Make sure it’s only warm to the touch before pouring each layer. Using chilled vodka in the mix helps with this.
  • I use a 2-cup pourable measuring cup to fill each shot glass. I also use small measuring cups, if you want to measure it more accurately. Just eyeballing the layers works just fine.
  • If served in glass shot glasses, mini spoons are a great addition as it’s not as easy to pop the jello out of the glass as it is the plastic cups.