While Hanukkah does not have its own signature cocktail, these Jello shots are based on Gwen Kennealy’s Menorah Martini. Curacao gives the shot a blue tint, while edible gold flakes remind us of gelt.
Servings: About 16 to 20
8 oz. (240 ml) blueberry vodka
2-1/2 oz. (75 ml) Curacao
2 oz. simple syrup
Blue food coloring (optional)
3-1/2 packages of unflavored gelatin
Edible gold flakes for garnish
Spray a loaf pan lightly with nonstick cooking spray.
Combine the vodka and the Curacao in a saucepan.
Add the simple syrup and stir the ingredients with a whisk. If you want a bluer Jello shot, add food coloring at this time until the liquid is the shade that you desire.
Sprinkle the liquid with the gelatin, allowing the mixture to bloom for 1 to 2 minutes.
Place the saucepan on a stovetop. Over low heat, whisk the ingredients together for 5 minutes or until the gelatin has completely dissolved.
Pour the gelatin mixture into the loaf pan. Refrigerate the gelatin for 4 hours or overnight.
Loosen the gelatin from the sides of the loaf pan using an offset spatula or a whisk.
Support the gelatin with your palm as you invert the loaf pan over a cutting board.
Gently lower the gelatin down onto the board to prevent breakage.
Slice the gelatin into squares using a sharp chef’s knife.
Place the shots on a tray and sprinkle them with edible gold leaf.
Serve the shots with pieces of gelt, if desired.
A glass loaf pan or a non-reactive metal pan will work best for this recipe.
Alternatively, you can pour the gelatin into plastic shot glasses or mold the shots in an ice tray.
Things You’ll Need
Nonstick cooking spray
Tray for serving
Gelt for serving (optional)
How to Make Fourth of July Jello Shots
How to Make Pineapple Upside Down Cake Jello Shots
How to Make New York Giants Jello Shots
How to Make Rum and Coke Jello Shots
Sources and Citations