Ingredients:

  • 2 packets unflavoured gelatin powder (17 g total)
  • 1/2 cup cold water (120 ml), to bloom
  • 1 cup water (240 ml), boiling
  • 6 fl oz chilled coconut rum (180 ml)
  • 3 fl oz chilled Blue Curaçao liqueur (90 ml)
  • 4 fl oz chilled pineapple juice (120 ml)
  • 12-24 Maraschino cherries (optional, for garnish)

Instructions:

  1. Prep Cups and Gelatin: Arrange 24 1-ounce plastic cups on a sturdy tray. Pour 1/2 cup cold water into a mixing bowl and sprinkle the two packets of gelatin evenly over the surface. Allow the gelatin to 'bloom' (hydrate) for 5 minutes until spongy.
  2. Dissolve the Gelatin: Bring 1 cup of water to a rolling boil. Pour the boiling water over the bloomed gelatin mixture. Whisk continuously for about 2 minutes until the gelatin powder is completely dissolved and the liquid is perfectly clear. Let the hot mixture stand for 5 minutes to cool slightly.
  3. Mix the Alcohol and Juice: In a separate, chilled vessel, gently combine the 6 fl oz chilled Coconut Rum, 3 fl oz chilled Blue Curaçao, and 4 fl oz chilled Pineapple Juice. Slowly pour this cold alcohol/juice mixture into the slightly cooled gelatin base, whisking gently until the final mixture is fully incorporated and a uniform azure blue.
  4. Pour and Chill: Carefully pour the blue mixture into the prepared 1-ounce cups, filling them almost to the top. Optionally, drop a half or quarter cherry into the center of each shot. Place the tray into the refrigerator and chill for a minimum of 4 hours, or until fully firm.