Witches' Cherry Shots

Witches' Cherry Shots — dark, cherry-spiked jello shots with a tequila kick. Easy to make, show-stopping for Halloween or fall parties. Ready in 2–4 hours.

Tools you’ll need

• Medium mixing bowl

• Whisk or fork

• Measuring cups (1 cup, ½ cup) and spoons

• Kettle or saucepan for boiling water

• Funnel or small pitcher (optional, for filling)

• 12–16 plastic shot cups or silicone shot molds

• Spoon for garnishing

• Refrigerator

• Small plates for rimming (optional)

Ingredients (makes 12–16 shots)

• 1 box (3 oz / ~85 g) black cherry gelatin mix

• 1 cup (240 ml) boiling water

• 1/2 cup (120 ml) blanco tequila

• 1/2 cup (120 ml) cold cherry juice — OR cold water + 1 tbsp lemon juice (to taste)

• Optional garnishes: maraschino cherries, edible glitter, or red sugar for rimming

Step-by-step directions

1. Dissolve the gelatin. Pour the gelatin powder into a medium bowl. Add 1 cup (240 ml) boiling water and whisk vigorously until the powder is completely dissolved (about 1–2 minutes). You should see no granules — it should look glossy and even.
   Emotion note: take a moment to inhale that warm cherry steam — it smells like mischief.

2. Cool slightly. Let the dissolved gelatin sit for 2–3 minutes so it cools just a little. You want it warm, not scalding — this helps the alcohol keep its flavor and helps the gelatin set properly.

3. Add the booze and cold liquid. Stir in 1/2 cup blanco tequila and 1/2 cup cold cherry juice (or cold water + 1 tbsp lemon juice). Mix gently but thoroughly so everything is evenly combined.
   Tip: If you add the alcohol while the gelatin is too hot you’ll lose some aroma and may risk a softer set.

4. Fill your shot cups. Using a small pitcher or funnel, pour the mixture into shot cups or silicone molds. Fill to the top — these are meant to be bite-sized and dramatic.

5. Refrigerate until firm. Place the filled cups on a flat tray or plate and refrigerate for at least 2 hours; 3–4 hours is ideal. They should be firm to the touch and not jiggle like liquid.

6. Garnish and serve. Pop a maraschino cherry on top, dust with edible glitter, or dip the rims in red sugar for a witchy glow. Serve chilled.
   Small flourish: Press a toothpick through the cherry and balance it on the rim for an eerie presentation.

Tips to guarantee success

• Fully dissolve the powder. Undissolved gelatin grains are the number-one culprit for gritty shots — whisk until completely smooth.

• Cool before adding alcohol. Let the gelatin cool briefly so the tequila retains flavor and the alcohol doesn’t interfere with setting.

• Measure accurately. Too much alcohol (relative to total liquid) can prevent firm setting — stick to the recipe or reduce alcohol by 1–2 tablespoons if you want a firmer shot.

• Chill long enough. Don’t rush the set — colder and longer gives a cleaner finish.

• If they’re too soft: Reheat gently (briefly and carefully) until liquid, dissolve 1–2 teaspoons plain unflavored gelatin in a tablespoon of warm water and whisk into the warmed mix, then refill molds and chill again.

Variations & additions

• Non-alcoholic: Replace tequila with extra cold cherry juice or sparkling water for kids or designated drivers.

• Stronger kick: Use a bit more tequila (reduce cold juice accordingly), but expect a softer set.

• Cherry liqueur boost: Substitute 1–2 tablespoons of cherry liqueur (e.g., kirsch) for part of the tequila for deeper cherry notes.

• Creamy top layer: Whisk 1/2 cup sweetened whipped cream or mascarpone with a tablespoon powdered sugar and dollop on top after the shots set for a “poisoned brain” effect.

• Smoky edge: A tiny rinse of mezcal on the rim adds charred flavor.

• Spicy finish: Add a pinch of cayenne to the rim sugar for a sweet-heat contrast.

Storage and “reheating”

• Store: Keep finished shots covered and chilled in the refrigerator up to 4–5 days. Place them on a flat tray so they don’t tip.

• Do not freeze: Freezing ruins the gelatin texture — it becomes grainy and watery on thawing.

• If melted or softened: You can gently warm the cups (microwave in very short bursts or warm water bath) until liquid, then re-stiffen by dissolving a small amount of unflavored gelatin into the warm mix and re-chilling. Note: repeated heating can dull alcohol flavor.

• Reheating? Jello shots are meant to be served cold — don’t reheat to eat.

Approximate nutrition (per shot) — realistic estimate and how it was calculated

Note: nutrition is approximate and varies by brand, garnish, and exact yield. These numbers assume the recipe above and a yield of 12–16 shots.

Assumptions used for the estimate

• Blanco tequila: 1/2 cup (120 ml) at 40% ABV — ethanol provides most alcohol calories.

• Cherry juice (if used): 1/2 cup (120 ml), ~50 kcal per 100 ml (estimate).

• 3 oz (85 g) gelatin dessert mix: estimated ~300 kcal for whole box (brands vary).

Estimated totals (batch): ~620 kcal (tequila ≈ 261 kcal; cherry juice ≈ 59 kcal; Jell-O mix ≈ 300 kcal).

Per-shot range depending on yield:

• If the batch yields 12 shots → ~52 kcal per shot (ethanol ≈ 22 kcal per shot).

• If 14 shots → ~44 kcal per shot (ethanol ≈ 19 kcal per shot).

• If 16 shots → ~39 kcal per shot (ethanol ≈ 16 kcal per shot).

How to reach ~70 kcal per shot: adding a maraschino cherry (+~7 kcal), sugar-rims, sweetened toppings, or using sweetened cherry juice with higher sugar can raise per-shot calories toward ~70 kcal.

(Summary: a single shot from this recipe typically contains roughly 40–55 kcal depending on batch size and garnishes. These are estimates — use your ingredient labels for precise counts.)

Prep & cook times

• Active prep time: 10 minutes

• Chill/set time: 2–4 hours (best at 3–4 hours)

• Total time: 2 hours 10 minutes — 4 hours 10 minutes (mostly hands-off)

Frequently Asked Questions (FAQ)

Q: How many shots will this recipe make?
A: Expect 12–16 shots depending on the size of your cups or molds. Standard small plastic shot cups usually yield about 14.

Q: Can I make these ahead of time?
A: Yes — make them up to 4–5 days ahead and keep refrigerated, uncovered only when ready to serve.

Q: Why didn’t my shots set?
A: Common causes: too much alcohol relative to total liquid, gelatin not fully dissolved, or not enough chilling time. Cool the dissolved gelatin before adding alcohol, or reduce the alcohol slightly.

Q: Are these safe for children?
A: Not if made with alcohol. For kids, swap the tequila for cold cherry juice or sparkling water and label clearly.

Q: Can I use a different liquor?
A: Absolutely — vodka, rum, or a cherry liqueur work fine. Just remember higher proportions of liquor can soften the set.

Q: What’s the best garnish?
A: Maraschino cherries are classic and easy. For drama, use red sugar rims and a touch of edible glitter or a small drop of cream for a “blood-topped” look.

Final nudge (human moment)

Make a batch, dim the lights, and set them on a tray with a single candle flicker — watch people gravitate to them like moths. They’re flirtatious, fun, and wickedly moreish. And if someone asks for the secret ingredient, smile and whisper “a little mischief” — they’ll love the mystery.