Bourbon Smash Jelly Shots

  • Serves

    makes About 15 Jelly Shots


This Bourbon Smash jelly shot, developed for SAVEUR by Michelle Palm of the blog Jelly Shot Test Kitchen, is a mix of fresh raspberries and mint, with just a touch of bourbon.

Recommended pan: molds or 1-lb. loaf pan (approximately 8" x 4")
Implements: cocktail muddler, bowls, fine mesh strainer


  • 1 (6-oz.) package fresh raspberries, plus additional for garnish (optional)
  • 3 large sprigs fresh mint (about 25 mint leaves)
  • 23 cup bourbon
  • 23 cup cranberry juice cocktail
  • 13 cup limeade concentrate, thawed and strained to remove solids
  • 13 cup water
  • 3 envelopes Knox gelatin
  • 2 tsp. agave nectar or simple syrup, if desired


Step 1

Muddle raspberries and mint leaves in small bowl. Stir in bourbon and set aside.

Step 2

Pour cranberry juice, limeade concentrate, and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat.

Step 3

Strain the raspberry-bourbon mixture, making sure to press out all the liquid (you should have about a cup of liquid). Stir into the gelatin mixture. Taste; add the agave nectar/simple syrup if desired.

Step 4

Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.

Step 5

To serve, cut into desired shapes or unmold. Garnish with slivers of fresh raspberry and mint, if you like.

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