Piña Colada Jello Shot

Don Lee, Golden Cadillac, New York City - April 2014

Read more about Don Lee and Golden Cadillac in Stayin' Alive.

  • 20 oz. pineapple
  • 1.6g gum Arabic
  • 6g xanthan gum
  • 12 oz. (1 can) Coco Lopez coconut cream, heated to a liquid
  • 20 oz. Plantation Dark Rum
  • 8 packets (56g) Knox Gelatin
  • 8 oz. boiling water
  • 4 oz. passion fruit
  1. Add 12 oz. pineapple, gum Arabic, and xantham gum to a Vita Prep Blender; puree; add Coco Lopez and 8 oz. rum.

  2. Bloom gelatin in 8 oz. pineapple juice; add 6 oz. rum to disperse; add water, stirring until gelatin dissolves.

  3. Slowly temper pineapple/rum mix into gelatin; stir to combine; add remaining 6 oz. rum and passion fruit puree; pour into 1 oz. serving glasses or into larger container; reserve in refrigerator until set; if using larger container, cut into 1 oz. servings.