Booze Bites: Royal Velvet Jello Shots

Ever been in a mood when you can’t decide whether what you need is a snack or a cocktail? We’ve got you covered. Our new series, Booze Bites, is for those times when what you need is something tasty…and drink-y. We’ll be bringing you boozy marshmallows, pudding shooters and  Jell-o shots.

To get things started we are featuring a Royal Velvet Jello Shot. Set against a raspberry backdrop, the whiskey comes through strong but is mellowed out by the sweetness of Chambord.

Now that you know what we will be consuming for our next happy hour, we want to know what you would like for yours. Order-up and leave us a comment letting us know if there is a drink you want to see turned into any one of our three boozy bites.

Royal Velvet Jello Shot

Cocktail recipe based adapted from here.

Preparation: Lightly spray mold with bake spray, then gently wipe it down with a paper towel (a little non-stick spray goes a long way when it comes to Jello shots).

Makes approximately 16oz.

  • 3 oz sour mix, boiled
  • 1 Raspberry Jell-o (3 oz. box)
  • 2 oz Jack Daniel’s Tennessee Whiskey
  • 1 oz. Chambord Liqueur


1. Add boiling sour mix to raspberry Jell-o mix. Stir for two minutes until dissolved. Stir in whiskey and Chambord. Chill.


1. For these Jello shots we used silicone ice cube molds. But the shots can just as easily be composed in any baking dish and then cut to preference.  For easy cutting make sure to lightly cover knife with bake spray.

2.These Jello shots can be made a day in advance and served chilled or room temperature.

Remember: this Jell-o is for adults only!

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  • Ann P. January 19, 2012  

    I will eat anything with Chambord in it… ESPECIALLY JELLO! <3 awesome post Naomi

  • Sylvie @ Gourmande in the Kitchen January 20, 2012  

    I second that sentiment, Chambord is a big fave!

  • Ashley April 18, 2012  

    Hi! Just found this recipe and it looks amazing, but what wondering — what is the sweetness factor like with the raspberry jello and chambord? I realize the sour mix and whiskey probably cut it a bit, but did you still find it to be quite sweet? If so, any suggestions to make it slightly less so? Thanks!

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