The Tangy Way To Transform Your Summertime Jell-O Shots

Jell-O shots are no longer just for college parties. These spirited treats have been around since 1862, notes Shottys, and have even made their way onto military bases. With our tips, these gelatinous globs of booze have the potential to land on tables at the most tasteful summer parties (if you'd prefer to serve shots the good-ol' uni way, by all means, we won't stop you).

Before we reveal the pathway to refined debauchery, make sure you have the right ingredients for good-tasting shots that go down smoothly. In our test kitchen, Tasting Table editors produced a playful take on the classic rum-based Hurricane — it's worth a try. After simmering white and dark rums, you'll add orange, passionfruit, and lime juices, include a touch of simple syrup, and splash in some grenadine before mixing in that miraculous powder that will convert liquid into solid. College freshmen might pour the concoction into disposable cups, but we're going to take this recipe up a notch.

A more sophisticated serving

First, choose your choice of fruit. Think about the intended flavors and colors to help you decide which will work best for your recipe; Food Network has placed shots in lime wedges, The Sprue Eats has used lemons, and we've tried our hand with oranges. Next, you'll cut the fruit in half and carefully spoon out the contents. Set aside the flesh for another recipe or squeeze the juice to use for the next round, but keep the hollowed-out peel: this will become your serving vessel. 

Once your fruit is halved and cleaned, pour your prepared juice mixture into the little fruit bowl you've just created. You'll place the entire piece in the fridge to chill and set. Once the Jell-O has hardened, remove the jiggly slices and carefully cut wedges to plate and serve. For an elegant flair, Thrillist finishes French 75 shots with lemon zest, or you can top the slices with fruit garnish. After putting back a few of these beauties, those plastic cups of youth will become faded memories.