For the most part, the making of spoonable cocktails is almost as easy as getting them down the hatch. For a basic Jell-O shot, you simply mix Jell-O powder with boiling liquid (usually water, but it can be juice or even champagne) in a heatproof bowl or pitcher and let it cool. Give it a little stir and then add the remaining liquids (these should be chilled): water, brandy, or lime juice, to name just a few. Let the concoction ever so slightly begin to thicken—especially if using paper cups—and pour into whatever shot glasses you are using. Small plastic cups work as well as paper, and condiment containers (with tops for easy transport) are a favorite. You can also use real shot glasses, champagne glasses, or even paper cupcake wrappers. Certain containers lend themselves to squeezing out a shot in one piece, while real glass often requires a spoon to dig and poke about. Some people recommend spraying cups with PAM beforehand, while others suggest running a toothpick along the edge between the Jell-O and the cup after each shot has set. Then again, there are those who prefer to give their tongues a workout. Chances are, your guests won't be picky as to how they get the jiggly stuff into their mouths, but they're sure to appreciate an artistic arrangement. Also, it helps to pour the mixture from the bowl to a little pitcher before pouring it into individual cups. Make sure to allow at least four hours for shots to solidify.
Pudding shots are even easier; they don't require any boiling, cooling, or setting. (If friends are coming over in a half hour, pudding shots are the way to go.) Always choose the instant kind. Working with a blender or an electric mixer will get you a nice smooth texture. A whisk is the next best thing, but you can certainly make do with a fork and a little bit of stamina (and you might even like the chunky, not-quite-mixed-all-the-way cake batter effect).
Once pudding shots are set, they can be gobbled right up or kept in the fridge or freezer. Most pudding-shot recipes require Cool Whip, which should be taken out of the freezer and thawed first. This is the step that requires the most patience. Cool Whip is incredibly sticky and irritating when partially frozen. Anything less than a full thaw will result in several rounds of obscenities!
How many shots does a typical recipe make? The standard single package of Jell-O or pudding makes about 12 small (1-ounce) or 6 large (2-ounce) shots. The large are each roughly the equivalent of half an ordinary shot, which might make it sound like you are home free, but stop and ask yourself: When was the last time you pounded four shots before even trying the gua-camole? (If the answer is last night, and you're reading this to prep for tonight, then your recovery time would put Usain Bolt to shame.)
Regardless, the shot size is up to you. They don't all have to match but remember they are supposed to be a mouthful. Then again, in form if not in function, the variations are infinite: you can serve the treats as little parfaits in ice-cream dishes, if you like. Or you can set out one big punch bowl, hand out spoons, and let everyone dig in. If you're throwing a party, you'll likely want to at least double most recipes given here.
Since pudding shots don't need to set, you can quickly assess whether a heavy hand with the Triple Sec meant they came out too watery. More often than not, you can fix this by simply adding more Cool Whip. Then again, you can also serve these treats old-school—shots that you actually drink, albeit a bit sweeter and thicker than most.
You may or may not remember from high school chemistry that alcohol evaporates when heated at a lower temperature than water. Make sure you add the alcohol after the initial mix of Jell-O powder and water has come to room temperature. In this case, haste really does make waste. Don't wait too long, though, or you'll see the pudding or Jell-O start to solidify.
There actually is a science to all of this. In fact, here is what Margaret Gardel, Ph.D., assistant physics professor at the Institute for Biophysical Dynamics, University of Chicago, says about Jell-O solidification: "To keep its shape, the Jell-O needs to be primarily solid. As the alcohol content increases, the polymerization of the Jell-O is inhibited such that it becomes more fluid-like. At a critical threshold of alcohol, no solidification occurs. This transition can be measured with a rheometer."
In case you don't have a rheometer on hand, here are the important points to remember:
1 Stir Jell-O powder into boiling water in a heatproof bowl or pitcher
2 Allow to cool
3 Add the rest of the ingredients, as each recipe details
4 Into the fridge the shots or molds go for 4 hours
