A Hurricane Named Jello

Jello shots get fancy

Ah, the jello shot. Enjoyed en masse by college students the world over. And by...TT editors? Yes, here at the office we've been known to throw back a few shots

For the Fourth of July, we decided to create a jello shot that's a touch classier than the typical vodka + (fill in artificial flavor) combo. We drew inspiration from a city that knows a thing or two about cocktails-New Orleans.

We took the Crescent City's signature cocktail, the Hurricane, and reimagined it in jellified form. We tossed the typical Dixie cup in exchange for hollowed-out orange peels to serve as fanciful vessels for the good ship jello.

To learn more, read "Gettin' Jiggly With It."

Recipe from the Tasting Table Test kitchen

Hurricane Jello Shot
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Learn to make classy jello shots. 
Prep Time
Cook Time
jello wedges
Total time: 25 minutes
  • 3 oranges, halved
  • ½ cup white rum
  • ½ cup dark rum
  • ½ cup passion fruit juice
  • ¼ cup fresh lime juice
  • 2 tablespoons simple syrup (1 part sugar to 1 part water, boiled until the sugar dissolves)
  • 2 tablespoons grenadine
  • 2 envelopes gelatin, preferably Knox Original
  1. Run a paring knife around the inside edge of each orange peel to release the flesh from the skin. Using your hands, carefully remove the flesh from the oranges to make six hollowed-out shells. Squeeze enough of the flesh to make ¼ cup of juice.
  2. Combine the white and dark rums in a small saucepan. Place over medium heat and bring to a simmer. Remove from heat and set aside.
  3. In a medium-sized mixing bowl, combine the orange juice, passion fruit juice, lime juice, simple syrup and grenadine. Sprinkle the gelatin over the juice mixture and let sit for 1 minute. Pour the hot rum over the juices and whisk until the gelatin completely dissolves, about 5 minutes.
  4. Divide the hot juice mixture among the orange shells and chill in the refrigerator until the gelatin sets, about 2 hours.
  5. When ready to serve, remove the oranges from the refrigerator and cut each half into four wedges using a sharp knife. Serve immediately.
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