Mai Tai Jello Shots
Mai Tai Jello Shots takes all the classic Mai Tai ingredients and turns them into a fun, tasty Jello shot that's perfect for your next party! Only 10 minutes of prep time is needed to make over a dozen!
Mai Tai Jello Shots takes all the classic Mai Tai ingredients and turns them into a fun, tasty Jello shot that’s perfect for your next party! Only 10 minutes of prep time is needed to make over a dozen!
What To Expect When You Grab A Shot!
These Mai Tai Jello Shots are everything you love about the popular taste of a classic Mai Tai Cocktail! Only slightly heavier on the booze factor!
I love making these fun layered Jello Shots for summertime parties! Because if we can’t actually be in a tropical paradise then at least we get to enjoy the flavors of being in one!
Ingredients For Mai Tai Jello Shots
- Unflavored Gelatin
- Pineapple Juice
- Orange Juice
- Spiced Rum
- Coconut Rum or White Rum
- Triple Sec
- Orgeat Syrup
- Grenadine Syrup
- Maraschino Cherries
How To Make Mai Tai Jello Shots
- Whisk the gelatin and pineapple juice together. Next, set it aside to allow the gelatin to bloom.
- Simmer the remaining pineapple juice and the orange juice, and then whisk it into the bowl with the gelatin.
- Stir in the spice rum, coconut rum or white rum, triple sec, and orgeat syrup. Then pour the shot mixture into the cups.
- Add grenadine syrup to each cup, pouring it slowly near the edge to create a layer.
- Transfer the Mai Tai Jello Shot into the fridge to set.
- Garnish each shot with a maraschino cherry before serving. Enjoy!
Mai Tai Jello Shots Storage Instructions
Keep the Jello Shots stored in the refrigerator and consume them within 1 week.
More Recipes For Alcoholic Shots:
- Best Jello Shots Recipe – The ultimate guide to perfecting Jell-O Shots!
- Chocolate Cream Pie Shots – An adult twist on everyone’s favorite pie!
- Sangria Jello Shots – Classic wine punch turned fun party shot!
- Fuzzy Navel – Prep a dozen shots in just 10 minutes or less!
- Banana Split Pudding Shots – Each shot is complete with your favorite ice cream toppings!
Steps
Whisk together gelatin and 2 ounces of pineapple juice in a large heat-safe mixing bowl and let sit so the gelatin can bloom.
Heat the remaining pineapple juice and the orange juice in a pot until just barely simmering, remove and pour into the bowl with the gelatin mix and whisk until combined.
Whisk in the rums, triple sec, and orgeat syrup, and pour the mixture into 18 2-ounce sized plastic cups on a baking sheet. Do not fill to the brim, leave room for the grenadine and lid.
Use a measuring spoon to add ½ teaspoon of grenadine to each cup, pouring it slowly near the edge so that it settles to the bottom to create a layer.
Place jello shots in the refrigerator to set for 1.5 to 3 hours.
Add a maraschino cherry just before serving.
Notes
Final Amount Varies - The amount of shots recipe makes will vary based on the size of the cup you use and how full you fill it.
Skip The Molds - In my experience, fun shaped silicone molds aren't the best and you usually have to use cooking spray with them for jello shots which makes them kind of gross.
Don't Overfill - If you're not planning on serving these right after they set and are storing them in the fridge for a few days, make sure to leave room at the top for the lid.
Mini Baster - This is actually the cleanest and easiest way to fill up your shot glasses. I love this mini baster!
Measuring Cup - I have found that a small measuring cup also works great for distributing the shots into the cups. I really like this cup because it has a nice spout for easy, no mess pouring.
Cookie Sheet - The easiest way to transport from the counter to the refrigerator after filling is by arranging the cups on a cookie sheet.
Shelf Life - They should be consumed within 1 week of being made.
Nutrition
- Calories94
- Carbs7g
- Protein1g
- Fat1g
- Saturated fat1g
- Sugar7g
- Sodium3mg
Estimates per serving, when a serving size is listed.
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