Old Fashioned Jelly Cubes
The delicious and classy grown up jelly shot 🍒
I made these Old Fashioned Jelly Shots for a friend’s Coyote Ugly themed 30th surprise birthday recently and they were A HIT!!
I’d actually never had a jelly shot before. Is that crazy?! So I was a little nervous. I remembered hearing about them when I was 19 and they sounded disgusting. These were anything but. Four of us ate the whole tray in about 10 minutes flat.
They don’t work out to be 1 jelly = 1 shot, so don’t worry, we didn’t end up completely legless. (Not sure if that’s just an Australian term?!)
They were delicious, especially for anyone who's a whiskey fan, and very classy with gorgeous deep red maraschino cherries sitting plump and jewel-like in the middle. Old fashioned flavours work perfectly for a jelly shot, not too sweet with the smoothness of the bourbon and the sweet tartness of the cherry.
I highly recommend making these for your next girls night, event, or any time you want to make something feel a little extra fun and fabulous.
Enjoy, you hungry thing!
Makes roughly 24 jellies
Ingredients
1 cup of bourbon (I used Makers Mark)
12 dashes of orange bitters
2 packets of gelatin
1 cup of water
1/4 cup of refined sugar
225g Jar of Maraschino cherries
Zest of one orange
To make
Combine the bourbon, bitters, and gelatin powder and stir gently to combine. Set aside for 5 minutes to allow the gelatin to bloom.
Meanwhile, bring the water to a boil, add the sugar, and stir continuously until completely dissolved. Remove from heat and pour over the bourbon mixture, stirring gently until the gelatin is fully dissolved. Avoid vigorous stirring as this will introduce air bubbles.
Pour one third of the mixture slowly and close to the surface of the loaf tin. Tap the tin firmly on the bench 5 or so times to bring any air bubbles to the surface, then let it sit for a minute before transferring to the fridge. Refrigerate for 15 to 30 minutes, until the jelly has started to firm but is still a little tacky on top.
Place the cherries into the jelly. It should be firm enough that they stand upright but soft enough that you can press them in. Pour the remaining mixture over the top, tap the tin again, and let sit for a minute before returning to the fridge for at least 4 hours, or overnight for best results.
To serve, slice into shots with a sharp knife and finish with a sprinkle of fresh orange zest.
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