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Bramble Jello Shots

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  • Prep 60 min
  • Total 4 hr 0 min
  • Servings 18
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Try this versatile (and kinda fancy) recipe concocted by none other than Toby Cecchini of the NYT!
by: Jelly Shot Test Kitchen
Updated Apr 24, 2017
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Blackberry Layer

  • 6 oz crème de mûre (or blackberry liqueur)
  • 1 envelope unflavored gelatin
  • 1 box (3 oz.) Jell-O™ grape
  • 1 cup hot water

Sour Layer

  • 1 cup gin, lemon infused or use vodka
  • 2/3 cup fresh lemon juice
  • 1/2 cup sugar
  • 4 envelopes unflavored gelatin


  • 1
    Prepare the blackberry layer. In a small mixing bowl, sprinkle the unflavored and the grape jello into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre.
  • 2
    In a small, non-reactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.
  • 3
    Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go. When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved. Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well. Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness.
  • 4
    Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the blackberry layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The Bramble Jelly Shot is one of my favorite new recipes from the JSTK blog. It’s the kind of jelly shot recipe that is all things to all people – a little tart, a little sweet, a trifle boozy, but still smooth and noshable. It also gets an “A” for presentation - the Bramble Jelly Shot recipe is one of the first that people gravitate to when making jelly shots for an event –from a cocktail party to a wedding reception. I only wish the recipe was mine, but the credit goes to Toby Cecchini of the New York Times. I first spoke with Toby earlier this year, when he was working through several issues with the Bramble. It surprised me to learn that that he was on a parallel path, if not to bring respectability to the gelatin cocktail, to explore the possibility of same. (It always surprises me to meet kindred spirits at our crazy little intersection of gelatin, alcohol and pop culture!) You can read about Toby’s trials and tribulations here on the NYT blogs, but what really matters is the end result, the lovely Bramble. So, I’ll let Toby tell the story of the Bramble. He is about 500 times more eloquent than I will ever hope to be and ever so much more entertaining. I will however, impart a word about layering. Chill the first layer only until it is slightly firm, but still a little sticky. This will ensure thorough bonding of the layers! More Jello Shots If you're interested in other similar jelly shots, here are a few more favorites.
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