Featured Recipe

Peach Vodka Jello Shots

Name: Peach Vodka Jello Shots
Prep time: 25 min
Total time: 4 h 10 min
Yield: 12 servings
Ingredients: 1 package peach gelatin mix; 1 cup boiling water; 3/4 cup chilled soda water (substitute with plain cold water); 3/4 cup vodka (substitute peach schnapps or rum); 12 peach gummy rings for topping

By Kate

Created on 27 January 2026

A booze-infused gelatin mix blending peach-flavored gelatin with vodka instead of schnapps, and replacing cold water with chilled soda water for a subtle fizz. Whisk the powder into boiling water until no granules remain. Add chilled soda water and vodka, stir promptly. Pour into shot cups carefully, leaving room to avoid spills. Chill in fridge until firm with telltale jiggle, about 3h 45m. Top with peach gummy rings before serving for a tart, chewy contrast. Adaptable, quick, and simple. Avoid common pitfalls like premature pouring or under-dissolving gelatin which ruins texture. Notes on substitution and timing included.

Prep: 25 min

Cook: 0 min

Total: 4h 10min

Serves: 12 servings

jello shots vodka peach party dessert

Introduction

Peach gelatin with vodka—easy, effective. Swap out schnapps for vodka to amplify the bite. Fizzy soda water swaps for still cold water adds unexpected sparkle without diluting the flavor. Hot water dissolves gelatin clean, essential or gritty gel left behind. Chill long enough for the characteristic wobble when nudged. Firmness signals set done. Avoid raw powder pockets. Magical when topped with tangy gummy rings; textures combine. A curious shot that doesn’t fall flat. Timing and technique matter. Use your senses not a stubborn clock. Jiggle, texture, pour speed are the drivers. Alcohol ratio adjusts set time—too strong, no set. Keep it clever, don’t overload. Always test a shot before serving.

Ingredients

1 package peach gelatin mix

1 cup boiling water

3/4 cup chilled soda water (substitute with plain cold water)

3/4 cup vodka (substitute peach schnapps or rum)

12 peach gummy rings for topping

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About the ingredients

Gelatin powder requires boiling water to fully activate. Cold water alone won’t dissolve gelatin well—crucial step. Vodka is a stronger spirit substitute for peach schnapps; it alters firmness slightly, so adjust chilling accordingly. Soda water replaces plain cold water not for sweetness but texture; it lifts the mix with tiny bubbles, subtle without carbonation overpowering. If unavailable, water still works fine. Top with gummy peach candy; fresh peach isn’t ideal here because it adds moisture and softens gelatin. Plastic shot cups work best, thin rims aid easy popping but keep steady surface to prevent spills. Always prepare jello mix in a heatproof container for quick whisking. Use a ladle for even portioning to avoid drips and keep presentation sharp.

Method

Heat 1 cup water to a rolling boil; pour into a 2-cup measuring cup. Immediately whisk in the gelatin powder briskly. No grit should remain. This step activates the gelatin—essential for no-grainy shots.

Add chilled soda water slowly after gelatin is fully dissolved. Take time to fold gently; aggressive stirring can cause bubbles, unwanted texture. Immediately pour in vodka and stir until the mixture looks uniform and slightly glossy.

Pour into plastic shot cups carefully. Leave roughly 1/4 inch space at the top to prevent spilling. Using a ladle or small measuring cup helps with precision—speed matters here, gelatin sets fast when cool.

Refrigerate level for at least 3 hours and 45 minutes. Look for firm but still wiggly gelatin—this jiggle means set but not tough. Underset shots retract when touched; overset become rubbery and hard to bite.

Right before serving, decorate each with a peach gummy ring. The tangy candy contrast is critical; adds chew and pop to cross textures. Skip topping and the shots feel flat.

If gelatin isn’t dissolving, reheat briefly and stir. If shots fail to set, shorten alcohol or increase boiling water slightly. Vodka changes firmness slightly so adjust if needed.

Technique Tips

Never rush dissolving gelatin—undissolved powder leads to gritty, unpleasant shot texture. Watch closely during whisking: gelatin should vanish into clear liquid. Pour alcohol after gelatin is fully dissolved to avoid hindering gel setting. Pouring too quickly risks spills and uneven fills; methodical ladling = less waste, neater appearance. Refrigerate on flat level area to prevent lopsided shots. Check for firm wobble around 3 hours 45 minutes; less time gives a gooey texture, too long firms gelatin excessively. Gummy rings added last second ensure chewiness doesn’t dissolve into gelatin—keeps texture contrast clear. If gelatin trims off instead of bending during set test, reduce alcohol percentage next batch or boost boiling water slightly. Final product should pop out of cups with gentle bite, not stick or crumble. Sensory cues trump timers here every time.

Chef's Notes

💡 Gelatin dissolving is key. Heat water until rolling. Whisk powder in quickly, until no grit. Hot water activates gelatin better. Texture matters.
💡 Soda water adds fizz. Use cold. If no soda, plain cold water works. Not for sweetness, but for lightness. Read textures. Watch bubbling.
💡 Pouring speed matters. Ladle shots, carefully leaving space at tops. Fast pour means spills. Methodical. Aim for consistent fills. Avoid waste.
💡 Timing is crucial. 3 hours 45 minutes chill; jiggle test. Less time leads gooey shots, more turns tough. Easy to overset. Be watchful.
💡 Top with gummy rings at last second. Keeps candy chewy. Texture contrast, critical. Don't skip. Without feel flat, lacking excitement.