Mai Tai Jello Shots

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!

Prep Time10

Chill4

Total Time4 10

Course: Drinks

Cuisine: American

Keyword: jello shot recipe, jello shots, mai tai recipe

Servings: (2 ounce 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!

Notes

Chill the liquids first. Chilling the liquor and juice before adding to the gelatin ensures the jello sets properly.

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