It’s time for the Super Bowl! Take a break from watching all that football and those zany commercials, and indulge in something that will please any partygoer: Jackie O’s JELL-O shots. These wicked little wedges are disguised as orange slices, but they use local Razz Wheat beer instead of water, for obvious reasons. But because the beer doesn’t provide quite enough punch, let’s booze it up! I’ve added some moonshine from Mill Street Distillery to kick it up another notch. No matter which team you’re rooting for, these fruity treats will score a touchdown with your guests.
Yields 24 shots
4 medium oranges (I used Cara Cara)
8 oz. Jackie O’s Razz Wheat beer
2 packets unflavored gelatin
1 box raspberry JELL-O
1/4 c. Mill Street Distillery Moonshine
Cut each orange in half, and scrape out all of the flesh, saving the fruit and pulp for later. This will leave you with a total of 8 hollow shells. Be gentle during this part! You don’t want to tear the orange, which might allow the JELL-O shot mixture to escape. Place each orange half in a muffin tin to help keep it upright.
In a medium saucepan, pour in the beer. Next, place the leftover fruit and pulp mixture in a mesh seive, and squeeze out all the juices into the saucepan. Discard the remnants.
Pour the unflavored gelatin into the beer and orange juice mixture. Let it sit a few minutes until a skin forms over the surface. Turn the heat on the stove and whisk in the raspberry JELL-O vigorously until all the gelatin dissolves into the beer. Remove the pan from the heat and pour in the moonshine. Whisk again to combine.
Next pour the gelatin-beer liquid into the orange halves until just full. Place the muffin tins in the fridge for at least 4 hours, or overnight. Then once the mixture is set, slice each half into 3 wedges and serve. The slices are also the perfect garnish for a full glass of Razz Wheat beer. Cheers!