Layered Patriotic Jello Shots - Red, White and Blue

How to Make Layered Patriotic Jello Shots - Red, White and Blue

1. 1

   Step 1: Make the red layer

   Tear a 3 oz flavored red gelatin package in half (use 0.5 package). In a heatproof bowl whisk 1/2 cup (120 ml) boiling water into the red powder until completely dissolved, then stir in 2 tablespoons (30 ml) vodka and 2 tablespoons (30 ml) cold water. Spoon evenly into eight 1.5–2 oz shot cups, filling each about one-third full. Let the cups come to room temperature for a few minutes, then chill in the fridge until the red layer is fully set, about 45–60 minutes.

   For this step

   • 1/2 package (3 oz)Red flavored gelatin (strawberry or cherry)
   • 6 tablespoonsVodka (divided)
   
2. 2

   Step 2: Chill the red layer

   Be patient — the red base must be firm before you add the milky middle or the layers will bleed. While the red sets, rinse the bowl you used and line up your shot cups so you can work quickly when the red is ready.
   
3. 3

   Step 3: Prepare the white (creamy) layer

   Bloom 1 tablespoon unflavored gelatin in 2 tablespoons (30 ml) cold water for 2–3 minutes. Warm 2 tablespoons (30 ml) of the remaining boiling water and whisk it into the bloomed gelatin until dissolved, then stir in 1/3 cup (80 ml) sweetened condensed milk, 1/3 cup (80 ml) whole milk, and 2 tablespoons (30 ml) vodka until smooth and slightly cooled. Let the mixture cool to lukewarm (so it won’t melt the red layer), then very gently spoon or pipe an even layer on top of the set red — aim for another one-third of the cup volume.

   For this step

   • 1 tablespoonUnflavored gelatin powder
   • 1/3 cupSweetened condensed milk
   • 1/3 cupWhole milk
   
4. 4

   Step 4: Chill the white layer

   Return the tray to the refrigerator for about 30–45 minutes, or until the white layer is set but still slightly tacky on top. This short chill gives you a stable base so the blue layer won’t sink into the white.
5. 5

   Step 5: Make the blue layer and top the shots

   Dissolve 0.5 of a 3 oz blue gelatin package in 1/2 cup (120 ml) boiling water, stirring until completely dissolved. Mix in 2 tablespoons (30 ml) vodka and 2 tablespoons (30 ml) cold water, cool briefly until lukewarm, then carefully spoon or pipe the blue gelatin over the set white layer to fill each cup to the top. Work smoothly and avoid drips that can mar the clean layers.

   For this step

   • 1/2 package (3 oz)Blue flavored gelatin (blue raspberry or similar)
   
6. 6

   Step 6: Final chill and serve

   Chill the finished shots until fully set, at least 2–3 hours (overnight is best if you’re making them ahead). Serve chilled — I like to garnish a few with tiny stars cut from fruit leather or a dot of whipped cream for extra flair. Enjoy responsibly.
   

1. Tear a 3 oz flavored red gelatin package in half (use 0.5 package). In a heatproof bowl whisk 1/2 cup (120 ml) boiling water into the red powder until completely dissolved, then stir in 2 tablespoons (30 ml) vodka and 2 tablespoons (30 ml) cold water. Spoon evenly into eight 1.5–2 oz shot cups, filling each about one-third full. Let the cups come to room temperature for a few minutes, then chill in the fridge until the red layer is fully set, about 45–60 minutes.
2. Be patient — the red base must be firm before you add the milky middle or the layers will bleed. While the red sets, rinse the bowl you used and line up your shot cups so you can work quickly when the red is ready.
3. Bloom 1 tablespoon unflavored gelatin in 2 tablespoons (30 ml) cold water for 2–3 minutes. Warm 2 tablespoons (30 ml) of the remaining boiling water and whisk it into the bloomed gelatin until dissolved, then stir in 1/3 cup (80 ml) sweetened condensed milk, 1/3 cup (80 ml) whole milk, and 2 tablespoons (30 ml) vodka until smooth and slightly cooled. Let the mixture cool to lukewarm (so it won’t melt the red layer), then very gently spoon or pipe an even layer on top of the set red — aim for another one-third of the cup volume.
4. Return the tray to the refrigerator for about 30–45 minutes, or until the white layer is set but still slightly tacky on top. This short chill gives you a stable base so the blue layer won’t sink into the white.
5. Dissolve 0.5 of a 3 oz blue gelatin package in 1/2 cup (120 ml) boiling water, stirring until completely dissolved. Mix in 2 tablespoons (30 ml) vodka and 2 tablespoons (30 ml) cold water, cool briefly until lukewarm, then carefully spoon or pipe the blue gelatin over the set white layer to fill each cup to the top. Work smoothly and avoid drips that can mar the clean layers.
6. Chill the finished shots until fully set, at least 2–3 hours (overnight is best if you’re making them ahead). Serve chilled — I like to garnish a few with tiny stars cut from fruit leather or a dot of whipped cream for extra flair. Enjoy responsibly.