Thursday, October 4, 2012

Z is for: Zombie Jello Shots {guest post}

I'm seriously SOOOO pumped to share this recipe today.

Like, abnormally excited. But then again, I get pretty excited when it comes to jello shots.

My faithful blog readers are likely familiar with Jullie Anne Caparas of Mangoes and Palm Trees. She's done a bunch of guest blogs for me, but this one takes the cake...errr....the jello shot. These sound so delicious and are so creative, I'm just beside myself. So without further's Jullie Anne!

Hello, everyone! I’m excited to say October is upon us, and Halloween parties are just around the corner. :) I came up with Zombie Jello Shots for this very reason. But, oddly enough, a recent trip to Disney’s California Adventure served as the inspiration for these boozy bites. The “Zombie” is a popular cocktail at DCA’s Cove Bar, where this tiki-bar classic gets a fun twist. Its name and murky green color fit perfectly into the Halloween season, and turning the drink into jello just adds to the festivities. Here’s how to make them!

First, combine the fruit juices in a small saucepan. Zombies are traditionally made with tropical flavors (remember, this drink gained popularity at tiki bars), so I went with a combination of pineapple and orange. I also added mango juice because I had some in my fridge, but passion fruit and papaya are ideal substitutes. Sprinkle in the gelatin powder, stir to combine, and let the mixture stand for 1 minute. Then, heat this on the stovetop just until the gelatin is completely dissolved and everything starts to simmer.

Once you’ve removed the saucepan from the heat, it’s time to add the rum! And there is a lot of rum. The cocktail’s name, “Zombie”, is a play off of the effects it has on drinkers, and Cove Bar’s version uses five different types. For this recipe, though, I narrowed it down to three: spiced, gold, and coconut. Captain Morgan, Bacardi, and Malibu are all popular brands, but I also love to use Koloa Rum. It’s a Hawaiian rum from the island of Kaua’i and, if you’ve ever read my blog Mangoes & Palm Trees, I am absolutely in love with the place. Plus, using a Hawaiian rum just seems right for a tiki drink ;)

The last ingredient is what gives the Zombie its signature color: Blue Curacao. Normally, a little bit of grenadine is added to give the drink a red or orange tinge, but Cove Bar adds Blue Curacao instead. It’s a tasty liqueur made from citrus peel. If you’ve ever had a Blue Hawaii, then you’re familiar with this stuff.

All that’s left to do is pour the mixture into plastic shot glasses or a silicone mold. This recipe will make enough jello to fill a dozen 2.5-oz shot glasses.

Then… Not wanting to just serve them up plain, I garnished the shots with candy skeleton bones. (I know, I know. A garnish? For a jello shot? But it’s for Halloween! Come on, get in the spirit!) The candy mold and melts are pretty cheap and can be found at craft stores, like Michael’s or JoAnn’s. After filling the molds with the melted chocolate, stick them in the freezer for a couple minutes to set. Then, turn the mold over and twist it like you would an ice tray to release the candy. Voila! Zombies :)

Theeen… Crushed chocolate cookies (Oreos worked great) made up the “soil” for my zombies to be “coming back from the dead”. Ok…maybe I’m going a little far with this garnish thing…maybe. 

These rum-loaded Zombie shots are perfect for your next Halloween get-together! They’re easy to whip up, delicious, and fit into any spooky party spread. They’ll turn you and your guests into “The Walking Dead” in no time ;)

Zombie Jello Shots

by Jullie Anne Caparas
Keywords: cocktail dessert jello shot rum Halloween fall

  • ½ cup Pineapple Juice
  • ½ cup Orange Juice
  • ½ cup Tropical Fruit Juice of your liking (passion fruit, papaya, mango, etc.)
  • 2 tbsp Sugar
  • 2 envelopes Knox Unflavored Gelatin Powder
  • 100 ML Spiced Rum*
  • 50 ML Gold Rum*
  • 50 ML Coconut Rum*
  • 2 tbsp Blue Curacao 
  • Crushed Oreos and/or skeleton candy (for garnish)

    (*50 ML is equal to one mini liquor bottle -- aka nips)
  1. In a small saucepan, combine the juices, sugar, and gelatin powder. Stir, then allow the mixture to stand for 1 minute.
  2. Heat the juice-gelatin mixture over medium heat just until the gelatin has completely dissolved and the mixture begins to simmer, stirring periodically.
  3. Next, remove the pan from the stovetop and add the rum & blue curacao. Stir to blend well.
  4. Transfer the mixture to a measuring cup, or another container with a spout, for easier pouring. Divide the jello into plastic shot glasses or a silicone mold and refrigerate for at least 2 hours. Garnish with crushed cookies and skeleton candy and serve!
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1 comment:

  1. Jaymee; great jello shot recipe !! Went down nicely while watching you interview Sabean on Sports Central !! Between you doing the interview, and trying the shots (more than several), even Sabean came across as interesting !! Nice Jaymee !!


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