Espresso Martini Jelly Shot

Espresso Martini Jelly Shot

Visit Taste for Adventure to find the recipe as well as other fun stuff. Check out the recipe below:

  • Prep Time: 30 min
  • Total Time: 4 hrs
  • Serving Size: 15 jelly shots


  • 1 cup brewed dark roast coffee or espresso
  • 2 1/2 envelopes plain gelatin (or 3 if jelly shots will be sitting out for an extended period)
  • 1/3 cup espresso flavored vodka
  • 1/3 cup vanilla flavored vodka
  • 1/3 cup coffee flavored liqueur
  • 1 tsp agave nectar or simple syrup (if desired)
  • 1 tbsp Irish Crème liqueur (if desired – you can use up to 2 tbsp if you prefer)


  1. Implements – pyramid flexible silicon mold * Prepare a flexible silicon pyramid mold (we used a 15 cavity mold with .68 oz cavities) by spraying lightly with cooking spray, or wiping each mold cavity with a little vegetable oil. Follow by wiping each mold cavity with a clean paper towel. This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin. Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure the pan or rack fits into your refrigerator).
  2. our coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired.
  3. If making dual-layer jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.
  4. When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.
  5. Refrigerate until fully set, several hours or overnight. To serve, unmold.

Enjoy! xo


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