Sex on the Beach
Ingredients:
* 1 1/2 oz Vodka
* 1 1/2 oz Peach schnapps
* 1/2 glass Orange juice
* 1/2 glass Cranberry juice
No mixing, just pour in in any order.
Cosmopolitan
Ingredients:
* 1 oz Vodka
* 1/2 oz Triple sec
* 1/2 oz Rose's sweetened lime juice
* 1/2 oz Cranberry juice
* Lime wedge
Shake liquid ingredients like hell in a shaker with ice. Place lime wedge on the rim of a Martini glass. Pour mix into the glass, up. Enjoy!
Fuzzy Navel
Ingredients:
* 1 shot Peachtree schnapps
* 1/2 shot Vodka
* Fill with Orange juice
Orange juice last, stir, and enjoy!
Red Headed Slut - (Shot)
Ingredients:
* 1 1/2 oz Jägermeister
* 1 1/2 oz Peach schnapps
* Fill with Cranberry juice
Mix in shot glass. Shoot.
Green Dragon (My Mom's Favorite)
Ingredients:
* 1/2 oz Kummel
* 1/2 oz Green Creme de Menthe
* 1 1/2 oz Gin
* Juice of 1/2 Lemon
* 4 dashes Orange bitters
Shake all ingredients with ice, strain into a cocktail glass, and serve.
Screwdriver (modified)
Ingredients:
* 3 oz Orange juice
* 2 oz Vodka
* 3 oz Apple juice
Add orange juice first, then add vodka, and finally add apple juice and stir lightly. The pooring should do most of the stirring.
Bahama Mama
Ingredients:
* 1/2 oz Lemon juice
* 2 oz Orange juice
* 2 oz Pineapple juice
* 1 1/2 oz Rum
* 1 oz Coconut rum
* 1/2 oz Cherry Heering
* 1/2 oz Grenadine
Shake with cracked ice. Serve in a 12 oz. glass. Garnish with a cherry and 1/2 slice orange in a tooth pick.
Long Island Iced Tea
Ingredients:
* 1 part Vodka
* 1 part Tequila
* 1 part Rum
* 1 part Gin
* 1 part Triple sec
* 1 1/2 part Sour mix
* 1 splash Coca-Cola
Mix ingredients together over ice in a glass. Pour into shaker and give ONE brisk shake. Pour back into glass and make sure there is a touch of fizz at the top. Garnish with lemon.
Peach Daiquiri
Ingredients:
* 2 shots Light rum
* 2 shots Peach schnapps
* 4 oz Peach nectar
* 3 cups frozen Peach slices
* 2 cups crushed Ice
Blend Ice until throughly crushed. Add Rum, Peach Nectar, and Schapps. Lightly blend until mixed well. Add Frozen Peaches. Blend until slushy. Enjoy
Mojambo Punch
Ingredients:
* 300 ml Vodka
* 75 ml Coconut rum
* 5 L Pineapple juice
* 1 gal Sunny delight
* 1 gal Fruit punch
* 2 L White grape juice
* 12 Apple
* 12 Orange
Mix all in a big tub. Chill with bags of ice. Add sugar to taste if desired.
JELLO SHOT RECIPES!!!
You have everything else taken care of for the party. Now you want to get a hold of the perfect Jello shot recipe to top the night off with whipped cream and a cherry on top. These recipes are totally femme, and yes, they definitely pack the She-Ra punch!
For more sweet and powerful jello shot recipes, check out JELLATIO.COM. They list everything from dessert style recipes to pudding shots, multi-layered shots to traditional. They even include tips on how to become the Jello Shot Master! Everything you need to know to create fun and tasty jello shots.
Strawberry Elation
One 3-ounce package wild strawberry or strawberry Jello
¾ cup water
¾ cup champagne or Asi Spumante
½ cup crème de strawberry
Garnish: (optional) 20 fresh strawberries, 1 can whipped cream
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together strawberry Jello and boiling water until gelatin is totally dissolved.
3. Add the champagne and crème de strawberry to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.
Cosmopolitin Love
8 ounces water
One 3-ounce package cranberry gelatin
5 ounces vodka
1 ounce fresh lime juice
1 ounce Triple Sec (or other orange liquor)
1 ounce Limoncello liquor
Makes 20 shots.
1. Bring water to a low boil in small saucepan.
2. Pour cranberry gelatin into medium, heatproof bowl and add boiling water. Stir until the gelatin is completely dissolved. Allow to cool.
3. Add the vodka, lime juice, Triple Sec, and Limoncello to the cooled mix and stir until combined.
4. Pour your mix into your cups. Stick in the refrigerator and chill until firm, 4 – 6 hours.
8 ounces water
Two ½ ounce envelopes unflavored gelatin
½ cup fresh mint leaves, finely chopped (or 2 tablespoons Mint Syrup. See Syrup section.)
8 ounces quality bourbon (Knob Creek is good)
3 tablespoons superfine sugar
Garnish: (optional) 20 fresh mint sprigs
Makes 20 shots.
1. Bring water to a low boil in a small saucepan.
2. Pour the boiling water into a Medium, heatproof bowl, and slowly add the unflavored gelatin, stirring until the gelatin is totally dissolved. Allow to cool.
3. In a smaller bowl, mash together the mint, bourbon, and sugar with a wooden spoon until the sugar is dissolved. Add this to the mix that has cooled down.
4. Pour the mix into your cups and refrigerate until firm, which is usually about 4 – 6 hours.
Kamikaze Craze
8 ounces water
One 3-ounce package lime Jello
5 ounces citron vodka
2 ounces blue curacao
1 ounce fresh lime juice
Makes 20 shots.
1. Bring water to a low bowl in a small saucepan.
2. Pour the lime gelatin into a medium heatproof bowl and add the boiling water. Stir until the gelatin is completely dissolved and allow to cool.
3. Add the vodka, curacao, and lime juice to the cooled mix and stir until combined.
4. Pour the mix into your cups and refrigerate until firm. Usually takes about 4 – 6 hours.
Citrus Boing
8 ounces water
One 3-ounce package of lemon Jello
5 ounces citron vodka
3 ounces Cointreau (or other orange liqueur)
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. Put the lemon Jello into a medium sized bowl and add the boiling water. Stir until completely dissolved and allow to cool.
3. Add the Vodka and Cointreau and stir until well mixed.
4. Pour the mixture into your little cups and refrigerate for about 4 – 6 hours until firm.
Violet Love
12 ounces Parfait Amour liqueur
Two ½-ounce envelopes unflavored gelatin
1 tablespoon superfine sugar
3 ounces vodka
1 ounce Cointreau
Garnish: (optional) 20 freshly picked edible violets or orange nasturtiums
Makes 20 shots.
1. Bring 4 ounces of Parfait Amour to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir the unflavored gelatin, sugar, and boiling Parfait Amour until well combined and allow to cool.
3. Add the remaining 8 ounces of Parfait Amour, vodka, and Cointreau to the mix and stir well.
4. Pour mix into your little cups and refrigerate for about 15 minutes so that the gelatin may slightly set.
5. If garnishing, use a chopstick or toothpick to push a violet into the top of each cup. The return to the fridge and chill for 4 – 6 hours until firm.
Chocolate Dream Date
6 ounces water
One 3-ounce package strawberry gelatin
2 ounces crème de cassis
2 ounces white crème de cacao
2 ounces chocolate milk
2 ounces chilled champagne
Garnish: (optional) 1 cup whipped cream, 5 – 6 freshly picked and rinsed, edible violets or pink tea rose petals
Makes 4 large or 20 small shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together the strawberry Jello and boiling water until the gelatin in completely dissolved and allow to cool.
3. Add the crème de cassis, crème de cacao, chocolate milk, and champagne to the mix and stir until well combined.
4. Pour the mix into your little cups (or champagne flutes) and refrigerate for about 4 – 6 hours until firm.
5. If garnishing, top each shot with a dollop of whipped cream and a few violet or rose petals on top of the whipped cream.
Plum puree:
½ cup peeled, diced ripe plums
1 tablespoon fresh lime juice
Jello shot ingredients:
8 ounces water
One 3-ounce package grape Jello
4 ounces Armagnac (or other brandy)
Garnish: (optional) 20 tiny, green, edible orchids
Makes 20 shots.
1. Plum puree: in a blender or food processor, combine the plums and lime juice. Blend until smooth. It should make about 4 ounces.
2. Bring water to boil in small saucepan.
3. In a medium, heatproof bowl, stir the grape Jello and boiling water until totally dissolved and allow to cool.
4. Add the Armagnac and plum puree to the bowl and mix until completely combined.
5. Pour the mix into your little cups and refrigerate for 4 – 6 hours until firm.
6. If garnishing, push an orchid lightly onto the top of each shot.
Cappuccino Love
3 ounces espresso or strong coffee
4 ounces half-and-half
1 tablespoon chocolate syrup
Dash of ground cinnamon
Two 1/2–ounce envelopes of unflavored gelatin
3 ounces vodka
3 ounces Kahlua
2 ounces crème de cacao
Makes 20 shots.
1. In a small saucepan, combine espresso, half-and-half, chocolate syrup, and cinnamon over medium heat, stirring until well mixed. Bring to a low boil.
2. In a medium, heatproof bowl, sprinkle the unflavored gelatin over the hot espresso mix and stir until gelatin is dissolved, then allow to cool.
3. Add the vodka, Kahlua, and crème de cacao, to the cooled mixture and stir until well combined.
4. Pour the mix into your little cups and refrigerate for 4 – 6 hours until firm.
Sweet Dreams
One 3-ounce package watermelon Jello
1 cup water
½ Midori
¼ cup raspberry vodka
¼ cup peach schnapps
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together watermelon Jello and boiling water until gelatin is totally dissolved.
3. Add Midori, raspberry vodka, and peach schnapps to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.
Banana Bama
One 3-ounce package strawberry-banana Jello
1 cup water
1 cup banana rum
1 tablespoon Frangelico
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together strawberry-banana Jello and boiling water until gelatin is totally dissolved.
3. Add the banana rum and Frangelico to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.
Peachberry
One 3-ounce package peach Jello
1 cup water
½ cup raspberry vodka
1/3 cup peach schnapps
2 tablespoons Chambord
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together peach Jello and boiling water until gelatin is totally dissolved.
3. Add the raspberry vodka, peach schnapps, and Chambord to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.
Something Different
One 3-ounce package mixed fruit Jello
1 cup water
¼ cup lemon rum
¼ cup vanilla vodka
¼ cup apple vodka
¼ cup peach schnapps
Makes 20 shots.
1. Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together mixed fruit Jello and boiling water until gelatin is totally dissolved.
3. Add the lemon rum, vanilla vodka, apple vodka, and peach schnapps to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.
One 3-ounce package cranberry-raspberry or cranberry Jello
2/3 cup water
1/3 cup Rose’s Sweetened Lime Juice
¾ cup vodka
¼ cup Triple Sec
1 tablespoon Chambord
Garnish: (optional) finely grated zest of 1 lime
Makes 20 shots.
1. Bring water and Rose’s Sweetened Lime Juice to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together cranberry Jello and boiling water until gelatin is totally dissolved.
3. Add the vodka, Triple Sec, and Chambord to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.
B-Fifty-Awesome
½ cup cold toasted Coffee-mate
½ cup cold milk
1 envelope unflavored gelatin
1/3 cup Baily’s Irish Cream
1/3 cup Kahlua
1/3 cup amaretto
Makes 16 – 18 shots.
1. In a small saucepan, pour in the Coffee-mate and milk and sprinkle in the unflavored gelatin. Stir well, then allow to sit for about 3 minutes.
2. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Immediately remove pan from heat and allow to sit for 10 minutes.
3. Add the Baily’s, Kahlua, and amaretto and stir until well combined.
4. Pour the mix into your little cups and refrigerate for 2 – 4 hours until firm.
Dreamy Creamsicle
One 3-ounce package orange Jello
2/3 cup water
1/3 cup orange juice
½ cup vanilla vodka
¼ cup raspberry vodka (or other berry vodka)
¼ Keke Beach
Makes 20 shots.
1. Bring water and orange juice to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together orange Jello and boiling water mix until gelatin is totally dissolved.
3. Add the raspberry and vanilla vodkas, and Keke Beach to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours until firm.
Cosmopolitan Ice Cream - 3 Layer Yummy
First layer:
1 cup cold chocolate milk
1 envelope unflavored gelatin
2/3 cup Godiva liqueur
1/3 cup crème de cacao
Second layer:
1 cup cold milk
1 teaspoon vanilla extract
1 envelope unflavored gelatin
½ cup vanilla vodka
½ cup vanilla schnapps
Third layer:
1 cup cold strawberry milk
1 envelope unflavored gelatin
½ cup crème de strawberry or strawberry schnapps
½ cup Tequila Rose
Makes 54 shots.
1. First layer: Put the chocolate milk in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
2. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.
3. Add the Godiva liqueur and crème de cacao, and mix until well combined.
4. Pour mix into your little cups, only filling them 1/3 of the way full. Refrigerate about 1 hour, and then begin making the second layer.
5. Second layer: Put the milk and vanilla extract in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
6. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.
7. Add the vanilla vodka and vanilla schnapps, and mix until well combined.
8. Pour the mix into your little cups, filling them only 2/3 full. Back to the fridge for 1 hour. Then begin making the third layer.
9. Third layer: Put the strawberry milk in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
10. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.
11. Add the Tequila Rose and crème de strawberry, and mix until well combined.
12. Pour the mix into your little cups and fill them up the rest of the way. Refrigerate 2 – 3 hours until firm.