Mojito Jelly Shot Recipe

Mojito Jelly Shot Recipe
Staff Writer
Mojito Jelly Shot

Amy Webster & Michelle Palm

Mojito Jelly Shot

Everyone's favorite Cuban highball interpreted in jelly shot form. As minty and refreshing as the cocktail original, these are perfect served solo or grouped with other rum-based treats.

Ingredients

For the mojito syrup:

  • 1 ½ cups water
  • 1 cup granulated sugar
  • 2 limes, quartered
  • ¼ cup lime juice
  • 1 cup mint leaves

For the jelly shot:

  • 1 ¼ cups mojito syrup
  • 2 envelopes Knox gelatin
  • 1 cup white rum
  • 2 teaspoons finely chopped fresh mint leaves, plus additional for garnish

Directions

For the mojito syrup:

Combine water, sugar, limes, lime juice, and mint in a medium saucepan and bring it to a boil; reduce heat to low and simmer for five minutes. 

Remove pan from heat, and allow mixture to cool to room temperature before straining.

For the jelly shot:

Pour the mojito syrup into a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.

Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from heat and stir in rum and chopped mint. Pour the mixture into a 1-pound loaf pan and refrigerate until fully set, several hours overnight.

To serve, cut into desired shapes. Garnish with chopped fresh mint as desired.

Mojito Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Mojito Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.