Miami Vice Jello Shot

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

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

Strawberry Daiquiri jello shot:

  • 8 packets (56g) Knox Gelatin
  • 8 oz. lime juice
  • 12 oz. simple syrup
  • 8 oz. water, boiling
  • 20 oz. Cana Brava rum
  • 16 oz. strawberry puree

Bloom gelatin in lime juice; add 6 oz. syrup to help disperse gelatin; add boiling water; stir until all the gelatin dissolves; add remaining syrup, rum, and puree; reserve.

Piña Colada jello shot:

  • 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 puree
  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.

Assembly:

Pour Piña Colada into 1 oz. serving glasses, filling halfway or into larger container; reserve in refrigerator until set; layer strawberry Daiquiri over Piña Colada; reserve in refrigerator until set; if using larger container, cut into 1 oz. servings.