These Mai Tai Jello Shots are a fun and tasty twist on a classic Mai Tai cocktail and traditional jello shots, made with pineapple jello, orange curacao, citrus juices, and two different types of rum. They’re so delicious and easy to make for your next get-together!
Looking for more boozy treats to serve at your next party? Don’t miss our sugared prosecco grapes and watermelon sangria.
Mai Tai Cocktail Jello Shots
We’ve got another fun and delicious jello shot recipe added to our collection of jello shots! We took our classic mai tai cocktail and converted it into these mai tai jello shots.
This Jello shot recipe contains the classic mai tai ingredients like white rum and dark rum, orange curacao, citrus juices, and pineapple gelatin (in lieu of pineapple juice.) After the mixture is chilled and firm, we top them off with fresh whipped cream, a small lime wedge, a pineapple tidbit, and a maraschino cherry!
Ingredients Needed
Here’s what you’ll need to make this Mai Tai Jello Shot recipe:
(Scroll below to the printable recipe card for details and measurements)
- Boiling water
- Island Pineapple Jell-O gelatin
- Orange curacao (chilled)
- White rum (chilled)
- Dark rum (chilled)
- Orange juice (chilled)
- Lime Juice (chilled)
- Garnish: Fresh whipped cream, pineapple tidbits, fresh small lime wedges, maraschino cherries
How to Mai Tai Jello Shots
Jello shots are simply Jello mixed with alcohol and sometimes other liquids. Here’s a summary how to make them:
(Scroll below to the printable recipe card for details and measurements)
- Dissolve jello powder in boiling water. Boil water and pour it in a bowl with the Island pineapple Jell-O gelatin powder. Whisk the Jello powder to make sure it completely dissolves in the water.
- Add in the other liquids. Whisk in all the chilled liquids.
- Pour into plastic cups. Pour the mixture into 2-ounce plastic containers.
- Chill until firm. Chill the jello cups in the refrigerator until firm, then garnish and enjoy.
Tips for Success
- Set out a sheet pan: Spreading out jello shot cups on a sheet pan makes them easy to transfer to the fridge once they’re filled.
- Use something with a spout for pouring: A large spouted measuring cup or mixing bowl that has a spout helps prevent spills when you’re pouring the liquid jello into the cups.
- Chill all the liquids: Make space in your fridge to chill the citrus juices, both rums, and orange curacao. This ensures the jello sets properly.
- Wait to garnish: Chill the shots until firm and then garnish right before serving.
Jello Shot Cups
We love making jello shots in these Jello shot cups with lids, which are basically condiment cups. You get a lot of them for super cheap and they’re disposable, so virtually no clean up. For this recipe, you’ll need the 2 ounce size.
How to Serve Jello Shots
We do garnish these Mai Tai Jello Shots, but wait until right before serving so the whipped cream doesn’t melt and the fruit stays fresh. When you’re ready to enjoy them, run a dull knife around the inside edge of the container to loosen the jello and remove it. We also recommend giving your guests tasting spoons for those who don’t want to swallow them all at once.
Make Ahead and Storing
- How long do jello shots take to set? Our recipe calls for 2 ounce shots and will take about 4 hours to firm up. If you make them bigger, they will take longer.
- How long do jello shots last? In the refrigerator, they will stay good for 3-5 days. Once removed from the fridge, they don’t last long, especially in a warmer atmosphere. Plan to consume the shots within 30–45 minutes.
- Can you freeze jello shots? You can freeze shots. They will get colder and firmer than shots chilled in the fridge, of course, but it’s not our preferred method since they tend to get grainy.
More Jello Shot Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mai Tai Jello Shots
Equipment
- 12 (2 ounce) jello shot cups with lids
- Tasting spoons, optional
Ingredients
- 3 ounce box island pineapple Jell-O gelatin
- 1 cup boiling water
- 1/2 cup white rum , chilled
- 1/2 cup dark rum , chilled
- 1/4 cup orange juice , chilled
- 2 tablespoons orange curacao , chilled
- 1 tablespoon lime juice
- piped whipped cream , for garnish (optional)
- 12 maraschino cherries , stems removed, drained and patted dry, for garnish (optional)
- 12 canned pineapple tidbits , drained and patted dry, for garnish (optional)
- 3 thin round lime slices , quartered, for garnish (optional)
Instructions
- Place the plastic jello shot cups on a sheet pan without the lids on. Set aside.
- Add the powdered JELL-O to a mixing bowl (ideally with a spout.) Pour in boiling water and whisk until gelatin is completely dissolved.
- Add in the cold white rum, dark rum, orange juice, orange curacao, and lime juice. Whisk to combine.
- Carefully pour the gelatin mixture into each plastic cup, filling until almost full.
- Transfer sheet pan of jello shots into the refrigerator and chill for at least 4 hours or until set. Put lids on cups and keep in the fridge until ready to serve.
- Right before serving, pipe a little fresh whipped cream on top, followed by a maraschino cherry, a tiny lime wedge, and a pineapple tidbit.
- Serve with tasting spoons and enjoy!
