Jello Shots - Brass Monkey
These Brass Monkey Jello Shots are based on a cocktail recipe. Many versions exist, but most commonly use equal parts rum and vodka with orange juice. This recipe omits the orange juice.
These Brass Monkey Jello Shots are based on a cocktail recipe. Many versions exist, but most commonly use equal parts rum and vodka with orange juice. This recipe omits the orange juice.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (10g)
- Sodium 0.2962648125 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Bring water to a boil and remove from heat.
- Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved.
- Add cold alcohol mixture.
- Pour the mixture into small plastic cups.
- Let sit in refrigerator for at least 4 hours.
Why is the mixture still completely liquid after twenty minutes in the refrigerator? Gelatin requires thermal energy to dissolve fully, but it also demands a drop below forty degrees Fahrenheit to crosslink its protein strands into a semi-solid matrix. Stirring the boiling water and flavored powder for a full two minutes ensures every granule hydrates before chilled spirits enter the bowl. Adding a total of one cup of cold vodka and rum cools the liquid rapidly, which prevents the alcohol from boiling off or degrading the structural integrity of the gelling agents. Pouring the combined hot and cold components into individual two-ounce plastic condiment cups maximizes surface area, allowing the core temperature to drop evenly across four hours of refrigeration. High concentrations of ethanol interfere with gelatin's ability to form a stable gel, meaning exceeding the one-to-one ratio of total liquid alcohol to water will yield a weak, weeping shot that fails to hold its shape when inverted. Visual doneness is judged by tilting the container gently to verify the entire mass moves as a unified, elastic gel without any pooling liquid on the surface. Standard gelatin preparations can be held in a refrigerator for up to five days before syneresis—the contraction of the gel and expulsion of liquid—begins to degrade the texture.
