Lychee Martini Jello Shots Recipes

Steps:

• In a medium bowl, combine the gelatin and the sugar.
• In a small saucepan, bring water to a boil.
• Add boiling water to the bowl and whisk vigorously to dissolve the gelatin.
• To the gelatin mixture, add 1 cup of lychee syrup, and rum and whisk again.
• Cut the lychees in half and place 1 half in each cup.
• Pour the gelatin mixture into the cups.
• Refrigerate until set.

Steps:

• Place ice into a cocktail shaker. Pour in vodka, peach schnapps, cranberry juice, and lychee juice. Cover and shake vigorously until the outside of the cocktail shaker has frosted.
• Strain into a chilled martini glass; garnish with a lychee fruit.

Steps:

• Combine 3 1/2 tablespoons cold water and gelatin in a small microwave-safe bowl; let stand until gelatin starts to dissolve, about 5 minutes. Warm the water in the microwave to dissolve the gelatin completely, 5 to 10 seconds.
• Bring 1/2 cup water to a boil in a small pot. Stir in rock sugar until dissolved. Stir in lychees and 1 1/4 cup reserved syrup.
• Combine gelatin mixture, lychee mixture, and 1 cup plus 1 1/2 tablespoons milk in a bowl. Pour into a container and chill until set, about 4 hours.

Steps:

• In a medium bowl, combine the gelatin and the sugar. In a small saucepan, bring water to a boil. Add boiling water to the bowl and whisk vigorously to dissolve the gelatin. To the gelatin mixture, add 1 cup of lychee syrup, and rum and whisk again. Cut the lychees in half and place 1 half in each cup. Pour the gelatin mixture into the cups. Refrigerate until set.

Steps:

• Combine the seltzer water and olive juice in a medium microwave-safe bowl. Sprinkle the gelatin on top and leave it to bloom for 5 minutes.
• Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Stir in the vodka or gin and dry vermouth. Divide the mixture among twelve 2-ounce glasses and place an olive in each glass. Refrigerate until set, at least 3 hours.

Steps:

• In a medium saucepan over low heat, combine the chocolate ice cream, chocolate liqueur, 1/4 cup vodka, and 1/4 cup water. Add one envelope unflavored gelatin, stirring constantly until fully dissolved, about 4 minutes. Pour into an 8 by 4-inch loaf pan and chill until set, about 1 hour.
• In a medium saucepan over low heat, combine the vanilla ice cream, vanilla liqueur, 1/4 cup vodka, and 1/4 cup water. Add one envelope unflavored gelatin, stirring constantly until fully dissolved, about 4 minutes. Remove from heat. Cool slightly. Pour the slightly cooled mixture over the chocolate layer and chill until set, about 30 minutes.
• Repeat this process with the strawberry ice cream, strawberry schnapps, remaining 1/4 cup vodka, 1/4 cup water, and envelope of gelatin. Heating for 4 minutes, stirring until dissolved, then pouring it over the vanilla layer once cooled. Chill until set completely.
• To serve, cut into 1 by 1-inch squares.

Steps:

• Pour can of lychee fruit into a strainer. Reserve 2 tablespoons lychee juice.
• In a shaker, add crushed ice, lychee liqueur, vodka, lime juice and reserved lychee juice.
• Shake well. Pour mixture into chilled martini glasses over a few pieces of lychee fruit from can. Add a splash of Champagne and serve.

Steps:

• In a cocktail shaker filled with ice add vodka, lychee juice and vermouth. Shake until chilled. Pour into 2 martini glasses and garnish with lychees.

Steps:

• Pour the vodka, liqueur, syrup and vermouth into a large glass or jug. Fill up with ice then stir with a bar spoon until the outside of the container feels very cold. Strain into a martini or coupe glass and garnish with a lychee on a cocktail stick and a red or pink rose petal resting on top.

Steps:

• Fill a cocktail shaker halfway with ice. Add in vodka, vermouth, and lychee juice. Shake well. Strain into 2 martini glasses and garnish each with a lychee fruit.

Steps:

• Add to a shaker and mix with ice.
• Pour into martini glasses and garnish with a slice of lime or a seeded fresh lychee.

Steps:

• Fill a small cocktail shaker two thirds-full of ice cubes.
• Add 2 parts sake and 1 part lychee syrup from the can.
• Seal and shake for 20 seconds or more.
• Take a taste test. If the liquid is too strong, shake longer so more ice dissolves.
• Serve with 2 or 3 lychees per glass.

Steps:

• Pour 1 cup water into a bowl; stir in gelatin powder until dissolved. Slowly stir boiling water into gelatin mixture. Mix milk, sugar, and almond extract into gelatin mixture; add lychees. Pour gelatin mixture into a shallow container; refrigerate until set, 3 to 4 hours.

Steps:

• Heat sugar and water in a 1-quart saucepan over high heat, stirring, until sugar is dissolved, then pour into a heatproof bowl set in a large bowl of ice and cold water. Let stand, stirring occasionally, until syrup is cold, about 3 minutes.
• Purée lychees with sugar syrup and lemon juice in a blender until smooth, then force through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Fill cocktail shaker halfway with ice cubes and add lychee purée, vodka, and Cointreau. Shake 15 seconds and strain into Martini glasses.

Steps:

• Mix boiling water and jell-o.
• Stir in tequila.
• Pour into individual "shot glasses" or condiment cups.
• Refrigerate till set.

Steps:

• Mix Jello and boiling water till completely disolved.
• Add cold water and vodka.
• Pour into shot containers.
• Chill 4 hours and enjoy.