Photo by Vanessa Palmisano
Candy Corn Shooters
by Jennifer Bryant
Ingredients
- 1.5 cups boiling Water
- 1 (3 ounce) package Lemon Flavored gelatin mix
- 1 (3 ounce) package Orange Flavored gelatin mix
- 1 (0.25 ounce) envelope unflavored gelatin
- 2 cups Kōloa Kauaʻi Gold Rum
- Ice Cubes
- 2 Tbsp warm Water
- 1 (14 ounce) can Sweetened Condensed Milk
- ½ cup Kōloa Kauaʻi Spiced Rum
- Glassware: Shot Glasses
Preparation
- Dissolve lemon gelatin in ¾ cup boiling water.
- In a measuring cup, combine 1 cup rum with enough ice to make 1¼ cups total.
- Stir into gelatin until slightly thickened, removing any unmelted ice.
- Fill shot glasses ⅓ full with the lemon mixture.
- Refrigerate until set, about 90 minutes.
- Repeat the process with orange gelatin and the remaining 1 cup rum + ice.
- Pour over the set lemon layer.
- Chill until firm, about 90 minutes.
- Dissolve unflavored gelatin in 2 Tbsp warm water.
- Stir in sweetened condensed milk and ½ cup rum. Pour over the orange layer.
- Refrigerate until fully set, at least 30 minutes before serving.
Share This Cocktail!
Absinthe, Club Soda, Cranberry, Dragon Fruit, Honey, Lime, Orange, Passion Fruit, Rum, Simple Syrup, Thyme
The Last Flight of Ancalagon
Absinthe, Coconut, Ginger, Lemon, Passion Fruit, Simple Syrup, Sugar, Tea, Vanilla, Water
Saint Haint
