In honor of Mardi Gras, Chowhound turned three classic New Orleans cocktails into elegant jelly shots. (If you can call jelly shots elegant. These, you definitely can.) They look pretty: Instead of the traditional paper cups, they’re made in baking pans and cut into cubes to reveal the layering. And they’re balanced and not too sweet, just the way a proper cocktail should be mixed.
If you prefer your jelly shots quick and trashy, here are tips on how to make the perfect Jell-O shot from native New Orleanian Poppy Tooker:
But for those who believe Jell-O shots are best left behind them, keep scrolling.
And for the curious—or cautious—here’s how many jelly shots it would take to equal the alcohol in one cocktail…
Plan (and consume) accordingly!
Dark rum and high-quality maraschino cherries star in these little beauties. Get our Hurricane Jelly Shots recipe.
This rye- and lemon-infused jelly shot is brushed with bitters and absinthe and sprinkled with lemon sugar for a little sparkle. Get our Sazerac Jelly Shots recipe.
Let the good times roll—check out all of our Mardi Gras recipes.