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April 1994, for Lynn Gold (rahul.net)
"Please include... a warning about the strength of these things and a notice to consume them cautiously."
The ones I have gotten the best responses on were the Amaretto Sours, Bocce Balls, Fuzzy Navels #3, Quiet but Quicks and Lemon Drops.
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
May 1995, Chaz Baden
This recipe is under construction. I made it the first time using a small box of Lime Jell-O, 1 cup of boiling water, 1/2 cup of Mountain Dew Soda, and 1/2 cup of Blue Curacao instead of the Green Chartreuse. I've got to go shopping and try it the "right" way. It's not Pan-Galactic without the Chartreuse.
April 1994
See also: Green Lagoon Jell-O; Blue Margarita Jell-O. March 1996, for Joyce Scrivner (unisys.com)
See also: Green Hawaiian Jell-O; Blue Margarita Jell-O.
March 1996, for Joyce Scrivner (unisys.com)
For grapefruit jell-o the best substitution I could make was to use the regular amount of Knox with grapefruit juice. Doubling the amount of the mix like you do for regular Jell-o jigglers produced a less than desirable result. Unless of course you like eating epoxy.
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
See also Quick and Easy Whisky Sour Jell-O #2.
March 1995, Chaz Baden
Dissolve the Mango Jell-O in 2 cups of boiling water. Add 1 1/2 cup cold water, and 1/2 cup Evan Williams or Early Times whiskey or equivalent. Allow to cool to room temperature.
Get a bowl of warm water, and a whole bunch of 2-oz. plastic cups. Use the warm water to loosen the 1-ouncers; you put the cup of Jell-O in for 10 seconds or so, until it pops out when you try to thump it into the larger cup.
Put the little Jell-Os in the bigger cups, one each, and pour the Mango Whisky Jell-O into them. Ponder how Mango Whisky Jell-O sounds like it should be part of a call sign. ("Mango Whisky Jell-O Sigma Nine Five Seven, you're clear for Bravo Five...") Let the Jell-O set.
You might run out of the Mango Whisky Jell-O, in which case make up another batch. Or save the leftover sunspots for some other purpose.
Chill until firm. Put 2-ounce lids on cups for transport.
May 1995, Chaz Baden, for the Babylonathonacon Bar
"Please include... a warning about the strength of these things and a notice to consume them cautiously."
The ones I have gotten the best responses on were the Amaretto Sours, Bocce Balls, Fuzzy Navels #3, Quiet but Quicks and Lemon Drops.
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
Aloha Chaz,
Ran across your homepage on jello shots and tried a variety of them the last two weekends at separate parties. They were a smash. I downloaded them and used my dtp to make pages for my personal bar book. This is a great page, I've already made several referrals. In particular, the mai tai combination with the cold water substitute of half dark rum, a fourth regular rum and a fourth pineapple juice turned out great. Oh, a tip on transporting them: I used a giant visionware bowl and stacked paper plates between layers. Worked out well.
June 1995, Daniel P. Elkins, Honolulu HI (pix.com)
I would very much like to hear your comments about this (or any other) recipe. If you're from another country, please drop me a line.
See also Blue Margarita Jell-O as well as the notes below.
Notes from people who've tried the Margarita Jell-O recipe (and made variations on it). Including Margarita Knox-Blox (Jigglers).
...By the way, we made the Margarita Jell-O using 1800 and Grand Marnier ... it is quite good, and easy to consume more than one should, but that's part of the fun.
... Thanks a bunch, and thanks for making those files publically available.
June 1994, Dan Graham (drc.com)
...The party was a smash. We had orange, fruit punch, lime, and blue berry flavored jello mixed with 75% water, and 25% rum. I bumped the 25% a bit here and there to give one color/flavor a little punch.
By the way: I don't remember if you mention this in your Margarita Recipe, but Jose Cuervo's Gold (or any "gold" tequilla) is not a good choice in that it changes the of the mix to a rather ugly olive. So stick with the clear is my advice!
January 1995, Cliff Lee (tenet.edu)
I don't particularily like jello, but I *do* like tequilla and I still want to try it. Maybe this summer. Interestingly, I noticed at the Jimmy Buffett concert in Detroit last summer, the gate keepers were not allowing people to take in any jello. Guess they heard about your receipe too.
January 1995, Bruce Ryerson, Ann Arbor MI (wl.com)
I replaced about 3/8 cup of cold water with a quarter cup of cold tequila--well, room temperature--and 1/8 cup of fresh-squeezed lime juice. Next time I'll probably add another 1/8 cup of lime juice...and (to be brutally honest here about my tequila-pouring proclivities) probably lean on the tequila a bit more heavily too. Looking for stronger and more tart. I'll let you know how it turns out.
April 1995, Jim Retherford (utexas.edu)
... The Margarita Knox-blox ... re-liquified in the cooler while my companions and I were lounging on the beach for the afternoon prior to the show. I thought that once jello had set it stayed more or less solid. I was wrong. Next year I'll add ice to the cooler. My companions, who each had a block on the road, said they were excellent. ... If you try it drop me a line and let me know what you think. (BTW: The re-liquified mixture has since been re-solidified in my 'fridge and will be sprung on the unsuspecting members at a yacht club BBQ I'm attending this Saturday. Waste not, want not.)
My doubloon's worth. Fins up, High!
[How was the result when you chilled it? -hazel]
... Yummy and firm enough to be eaten with our fingers.
June 1994, Jeff Berg (nyu.edu)
I tried the infamous "Margarita Jell-O" this weeked while watching JB's cameo appearance in Rancho Deluxe. Although I don't really care for the lime flavored jello, it made for a good recipe. I made the recipe into finger jello and added a dash of salt to the top of each piece. This made it more enjoyable to nibble on. I am anxious to try other flavors. I have watermelon and strawberry waiting for me to try. Keep up the good ideas.
June 1994, Eric Lemcke (cmich.edu)
Add the liquor (and the rest of the water, if you didn't boil all of it). Stir it all up, and let it cool to room temperature; then chill until firm.
Serving suggestion: pour it into Dixie Cups (3 oz. bathroom size) and chill the individual servings. You can arrange 16 of them in a 9" square fudge pan. [Well, I usually use the pan for fudge, anyway.]
May 1994, for Terrie Dugan (uncwil.edu)
April 1994
See also Pina Colada Jell-O recipes.
May 1995, Chaz Baden, for the Babylonathonacon Bar
I made this for a furry new year's eve party. I didn't have enough Peach Schnapps, nor any Peach Jell-O, to make Fuzzy Navels #1 (which I thought would be perfect for furry fans.) So I improvised this combination.
December 1995
... I tried your first draft of the Pina Colada jello (Malibu coconut rum), but I used 1 cup boiling water, 1/2 cup cold water, and 1/2 cup of the flavored rum (the Jell-O seemed so strongly pineapple that I thought it would need more coconut, not to mention the benefit of the added alcohol).
... The result tasted excellent, but the color was a scary bright yellow, not the smooth white one would normally hope for in a well-made Pina Colada. Too bad the Jell-O people feel the need to color their product so brightly.
[Did you ever notice that the commercially-available Colada mixes have non-dairy creamer in them? Perhaps a little Mocha Mix or something in the jello would help to make it more opaque and white. Or if you want "natural" ingredients, maybe flour, cornstarch, or non-fat instant milk... but the non-dairy creamers have been deliberately formulated to add whiteness, so they might be the most effective in the smallest quantities. -hazel]
... I think the flavor might be even better with the Coco Lopez and good rum, rather than the Malibu. How far do you think people are willing to go with this: unflavored (colorless) gelatin, pineapple juice (or pureed pineapple), Coco Lopez, rum, etc? People in my office have already suggested, "if you're going to all that work, why not just make the drink?" I don't think they get the point.
... BTW, you might want to warn people that the taste of the alcoholic jellos is deceiving. There can be lots of drink in a tray of jello, but you don't really taste it going down. Once the jello melts in your gut, though, massive (and potentially hazardous) quantities of Tequila, Rum, etc. can be released. The same office mate says he read of some college kids dying from eating jello made with pure grain alcohol INSTEAD of water. Yikes.
June 1994, Adam Kenner (horacemann.pvt.k12.ny.us)
[You've hit on the reason that I (a) only recommend 1/4 to 1/3 of a cup of booze, and (b) suggest that they be decanted into individual servings. The Dixie Cups (3-oz. bathroom size) work well for that. -hazel]
... Loved the Pina Colada Jell-O. Followed your instructions to the letter for the large package of Pineapple Jell-O (with your additions). The color was a pale yellow, with sort of a "frosted yellow surface". The taste was a little sweeter than the drink but it was definitely a Pina Colada. Disappeared rather quickly. (Was gone by morning) :) Enjoyed to the max. Thanks again.
June 1994, Pat Lawrence (netcom.com)
... Tried the pina colada shooters out for a party this weekend, and they were a hit!!! Also made berry colada shooters by substituting Triple Berry Jell-O (strawberry, raspberry and blueberry mixed) jello for pineapple. They were equally well received. ... With the berry colada I just replaced the pineapple jello with the mixed berry jello all other proportions the same. I got the recipe off the line from you (THANKS) and gave you credit all night long for coming up with the recipe. I guess you can say it was beta tested by about 30 people who all approved both versions.
If I remember correctly (the recipe is at home) I used 1/4 cup light rum, 1/4 cup Coco Lopez, 1/2 cup cold water, 1 cup boiling water, and small jello mix. I could only find sugar free jello in pineapple but no one noticed it was sugar free.
I have a friend who is a coconut rum freak and I plan on borrowing some from her soon to try making it that way. I'll let you know how it comes out.
June 1994, Anne M. McCary (uab.edu)
"If one lives in an impoverished city like New Orleans, pineapple Jello may be difficult to find. As an alternative, I made real coladas and gelatinized them. They came out great and were very popular during Mardi Gras this year."
March 1995, Matthew Schall (tulane.edu)
May 1994, Wendy (uga.edu)
"Please include... a warning about the strength of these things and a notice to consume them cautiously."
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
![[Hazel]](../Icon88/chaz8831.gif){kind=small}