I’m getting ready for Mardi Gras this week with these Hurricane Jello Shots made with both light & dark rum! There’s nothing better than a boozy dessert!
I’ve never been to New Orleans for Mardi Gras but the people I know who have been there say it is every bit as crazy as it’s hyped up to be. I’m not sure if Mardi Gras is something that I need to experience first hand, but I’d love to spend some time in New Orleans during the off-season.
Just walking down Bourbon St. must be an experience in itself. I was just reading about a bar called Laftitte’s Balcksmith Shop that is lit only by candlelight and fire. It was built in 1772, and is apparently haunted from what the locals say, but there’s a beer garden out back if it gets too spooky for you.
Then there’s Pat O’Brien’s. Famous for it’s Hurricanes but also Pat O’Brien’s has the best piano bar in New Orleans, or anywhere. I’d really love to go there someday just to drink a few Hurricanes and listen to the pianos play.
After a long night out you can head on over to Cafe Du Monde and get some strong chicory coffee and beignets -sounds pretty good to me.
One day I’ll try and get there, but for now I’m going to bring New Orleans to me with these Hurricane Jello Shots.
I have to warn you, these are no ordinary jello shots, they’re super strong. There’s 2 1/2 cups of Bacardi light and dark rum in one little 9×9″ pan.
They also taste exactly like a hurricane- fruity but not too sweet- and did I mention strong?
There’s a layer of chopped cherries on top infused with a cup of dark rum and the bottom layer has mango nectar mixed with pineapple-coconut nectar, orange juice and some lime juice to balance out the sweetness.
And also another cup and a half of rum.
I think these would be great set out on a tray at a party, or served with coffee and dessert.
So try these Hurricane jello shots for your next get together and bring some Mardi Gras into your home.
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I’m getting ready for Mardi Gras this week with these Hurricane Jello Shots made with both light & dark rum!
For the first layer
- 1/2 cup Bacardi Dark Rum
- 1 1/2 cups water
- 3 (1/4 oz.) packets of unflavored gelatin
- 3 tablespoons sugar
- 1 cup maraschino cherries, drained, stemmed and finely chopped
For the second layer
- 1 1/2 cups Bacardi white rum
- 6 (1/4 oz.) packets unflavored gelatin
- 1 cup mango nectar
- 1 c. pineapple-coconut nectar (or just pineapple juice)
- 1/2 cup lime juice
- 1 cup orange juice
- 1/4 cup grenadine
- 3 tablespoons sugar
- Pour the dark rum and water into a medium saucepan and sprinkle the gelatin over the surface. Let sit until it softens, then add the sugar and whisk together.
- Place the pan over low heat and whisk often until the gelatin and sugar dissolves, about 5 minutes. Don’t let it get to hot, use low heat, or it won’t set up.
- Pour the mixture into a 9×9″ pan and sprinkle the cherries evenly over. Gently shake the pan to distribute. Refrigerate 30 minutes until set.
- Pour the white rum into another saucepan and pour the gelatin over the surface. Let soften about 3 minutes, then add in the rest of the ingredients for the second layer and stir to combine.
- Cook over low heat until the sugar dissolves and is no longer grainy, about 5 minutes.
- Pour this layer over the first layer that’s already set in the pan. Return to the refrigerator and let set at least 2 hours or overnight.
- When ready to serve, run a knife all around the edge of the pan and then dip the bottom of the pan in hot water for a minute. Flip over onto a cutting board and let the jello fall out of the pan. If it doesn’t come out right away, repeat with the hot water and try again.
- Slice into large blocks and serve.
- Category: Jello Shots
- Method: Stovetop / Fridge
- Cuisine: American
Keywords: how to make jello shots, jello shots recipe, hurricane jello shots, mari gras jello shots