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Jack ("Kombucha Man") Barclay came to town, and in his honor I made up some alcoholic Jell-O. This one turned out nicely; it's very sweet, so I hope you like sweet stuff!
June 1994, for Jack Barclay (nmsu.edu)
Date: Thu, 5 Oct 1995 14:28:03 -0400
"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.
By the way, you were quite correct about the developments of alcoholic Jell-O. Us "frat guys" were guilty in developing this art, but I look at myself and others like us as taking this "art" to new levels. :)
Anyway... 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.
Thanks a lot,
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
This is the combination reinvented by countless frat house bartenders. Substituting vodka for part of the water in grape Jell-O seems to come up in almost every conversation about alcoholic Jell-O. I decided it was time to immortalize this dubious combination...
May 1995, Chaz Baden, for the Babylonathonacon Bar
Boil all or about half of the water. Put the jelly powder or block or gelatine mix into a large dry bowl, or large glass measure, and stir in the boiling water; stir until dissolved, about 2 min.
Mix in the liquor and the cold water, let cool to room temperature. Pour into individual serving cups, chill until firm.
[For Kelly's Whisky Sours, use whisky; for other kinds of sours that use liquor of 35%-43% alcohol (70-86 proof), substitute that kind of liquor.]
May 1994, for Elaine Baden-Eneboe
Boil the water, dissolve the jello mix, add the cold liquids.
June 1994, for Sandy Goertemiller (cbis.com)
Pour Jell-O into a mold and chill according to directions on box. Unmold. Serve with pretzel sticks.
(from Bachelor in the Kitchen: Beyond Bologna & Cheese by Gordon Haskett with Wendy Haskett)
"Great book, haven't tried the recipe yet tho. If you do, tell me about it if you find the time ;)"
April 1994, John D Eddy
The Beri-Beri had a brandied cherry in the middle. I filled them halfway and let them soft-set, then put a brandied cherry in and topped them off. That was received well.
This is my "catch-all" berry jell-o; I've been known to use Berry Blue Jell-O & Raspberry Jell-O flavors, and Raspberry Schnapps, Cherry Brandy, Blackberry Brandy, and Strawberry Schnapps from time to time. Nearly any berry flavor Jell-O (such as Triple Berry or Blackberry) will do, as well any berry flavor liqueur. Because the Berry Blue is such a dark blue, it will come out opaque or nearly so, dark blue, dark purple, or nearly black.
April 1994
"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
[Joyce received a case of Blue Curacao and a case of Tequila. What to do? Why, make Jell-O, of course.]
See also: Green Hawaiian Jell-O; Green Lagoon Jell-O; Margarita Jell-O; Margarita Jell-O Web Page.
March 1996, for Joyce Scrivner (unisys.com)
"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
"Have you ever heard of a Cactus Cooler? Equal parts Pineapple and Cranberry juice and as much Cactus Juice as you like. Cactus juice is a Margarita flavored schnapps, but I'm sure you knew that. Might be good in a jiggley form. My wife might even eat Jell-o with these ingredients."
Note: If you find Cranberry Jell-O in your supermarket this holiday season, you might want to stock up on a couple of boxes in case they discontinue it.
November 1994, for Rod Helderman (wabash.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.
See also: Woo Woo Jiggle Shots
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
April 1995, Chaz Baden
Carribean Sunset Jell-O
This makes a large amount of alcoholic Jell-O, and a small amount of matching non-alcoholic Jell-O.
Make up the Orange Jell-O without the rum, in the usual way. Distribute into individual servings.
Let all of the Orange Jell-O set for about 1-2 hours. (It helps if you mark them specially, or put them in different cups, or on different trays or different refrigerators or something. I put an X on the non-alc. cups.)
Mix up the Cherry Jell-O. Let it cool, about half an hour or so.
Make sure the Orange Jell-O (both with and without rum) have set enough not to slosh when you wiggle them. Pull a tray out of the fridge (I assume you set the cups on trays!) and carefully pour a little bit of Cherry Jell-O on top of each serving. Just enough to cover them. Then put them back in the fridge, and do the next batch. (Do the rum ones first, then the nonalcoholic.)
If you do it just right, there should be enough cherry Jell-O to make a little red layer on top of each orange Jell-O cup. If you miscalculate, well, you'll probably have a bunch of regular ordinary orange Jell-O, and the kids will still be happy with them. (Plus they'll be easier to tell apart.)
Put it all back in the fridge, let 'em set, serve the next day. Voila, you have regular and unleaded (atomic and steam-powered?) versions, and (apart from the rum flavor) they'll be similar. Everyone will be happy. That's the theory, anyway...
March 1995, Chaz Baden
As described by Kent Milyard:
I love this list! Great job! In the Cherry Coca-Cola Jell-O v1.1 I made a small change to the ingredients while mixing it up and it turned out quite well. I followed the recipe until I came to the 1 cup cold Coca-Cola. I substituted 1/2 cup of white rum for half of the cold Coca-Cola and I'm glad I did. Give it a try and keep up the good work.
February 1996, Kent Milyard (osu.edu)
"Vodka. Vodka goes well with cranberry. Geez, just in time for the holidays. What a coincidence. What a coincidence!!!!"
If you'd like to mould it, just pour it into your mould. (I already reduced the liquid in the recipe per the moulding instructions.) Use your favorite cranberry-relish mould... Or, use a clean coffee can or other tubular container for a similar effect.
November 1994, for Elizabeth Stevens (missouri.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
August 1994
"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
Introduction | A-E | F-P | Q-Z | Non-alc. | Other Recipes | Pudding | Tips | FAQ | History | Flavors | Want Ads | Links | Gallery | Index | liquor | misc. ingredients
The Jellophile / C.M.J. (Chaz) Baden / hazelweb at boston-baden.com![[Hazel]](../Icon88/chaz8831.gif){kind=small}