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Espresso Martini Jello Shots

Espresso Martini Jello Shots
  • Prep 30 min
  • Total 4 hr 0 min
  • Servings 15
Make these jello shots like you like your java - black or with cream and sugar. Either way, a caffeinated (or not) bite of jello shot goodness!
By Jelly Shot Test Kitchen
Updated May 11, 2017

Ingredients

  • 1 cup brewed dark roast coffee or espresso
  • 2 1/2 envelopes unflavored gelatin (or 3 if jello shots will be sitting out for an extended period)
  • 1/3 cup espresso-flavored vodka
  • 1/3 cup vanilla-flavored vodka
  • 1/3 cup coffee-flavored liqueur
  • 1 tablespoon agave nectar or simple syrup (if desired)
  • 1 tablespoon Irish crème liqueur (if desired - you can use up to 2 tablespoons if you prefer)

Steps

  • 1
    Implements – pyramid flexible silicon mold * Prepare a flexible silicon pyramid mold (we used a 15 cavity mold with .68 oz cavities) by spraying lightly with cooking spray, or wiping each mold cavity with a little vegetable oil. Follow by wiping each mold cavity with a clean paper towel. This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin. Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure the pan or rack fits into your refrigerator).
  • 2
    Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat, and add the vodkas and coffee-flavored liqueur, stirring well to combine. Taste and add agave nectar/simple syrup, if desired.
  • 3
    If making dual-layer jello shots, divide the jello shot mixture equally into two bowls. Add 1-2 tablespoons of Irish cream liqueur to one of the bowls. Spoon a teaspoon of the Irish cream liqueur mixture into four of the mold cavities, then spoon a teaspoon of the espresso jello shot mixture into four additional cavities. Refrigerate until set, about 30 minutes, inverting the mold on one end to create an angled layer.
  • 4
    When set, remove from refrigerator and fill with the alternate jello shot mixture. You will have seven mold cavities remaining, fill these with the remaining espresso and the Irish crème liqueur mixtures.
  • 5
    Refrigerate until fully set, several hours or overnight. To serve, unmold.

No nutrition information available for this recipe

  • The best jelly shot inspiration often comes from out of the blue. Last fall, in connection with my day job in consulting, I had a series of meetings with a really nice London attorney, Mr. F. After hours spent poring over documents, we broke for lunch. I am incredibly nosy and love to meet new people, and if possible, find a way to ask them about favorite cocktail. It is can be interesting, particularly when the perception contrasts with said cocktail choice – the linebacker with a penchant for floofy girly drinks, say, or the sweet librarian ordering a Disco Ball Inferno. Mr. F., however, was right on target. Mr. F.'s favorite cocktail is the Espresso Martini, and his rationale made perfect sense. Long hours in the office and a social nature can be contradictory, and ordering a Vodka Red Bull is not always venue appropriate. An Espresso Martini is most importantly delicious, and as a secondary consideration, the cocktail is coffee-based, and therefore caffeinated - very important if one is running on empty by nightfall. Quite an efficient libation! There are many recipes for the Espresso Martini Cocktail. Some “black”, and some with Bailey's or cream added. As you can see, we like a little variety . . . Also, because the coffee/espresso is the star of the show in this jelly shot - make sure to brew up some of the good stuff! Thanks to Mr. F. for the jelly shot inspiration! Cheers, Michelle
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