Best Espresso Martini Jelly Shot Recipes

Espresso Martini Cocktail image

Provided by Allrecipes

Time 5m

Yield 1

Number Of Ingredients 5

1 fluid ounce brewed espresso
1 ½ fluid ounces vodka
1 ½ fluid ounces coffee-flavored liqueur (such as Kahlua®)
1 fluid ounce white creme de cacao
1 cup ice

Steps:

Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 31.3 g, Fat 0.2 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 8.5 mg, Sugar 31.3 g

Martini Jelly Shots image

Provided by Food Network Kitchen

Time 3h10m

Yield 12 shots

Number Of Ingredients 5

2/3 cup seltzer water
12 pimento-stuffed martini olives, plus 3 tablespoons olive juice
One 1/4-ounce package unflavored gelatin (about 2 1/2 teaspoons)
1 cup vodka or gin
1/3 cup dry vermouth

Steps:

Combine the seltzer water and olive juice in a medium microwave-safe bowl. Sprinkle the gelatin on top and leave it to bloom for 5 minutes.
Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Stir in the vodka or gin and dry vermouth. Divide the mixture among twelve 2-ounce glasses and place an olive in each glass. Refrigerate until set, at least 3 hours.

Irish Cream Jelly Shots image

Provided by Food Network Kitchen

Time 3h20m

Yield 36 shots

Number Of Ingredients 5

2 cups hot strong black coffee
3 tablespoons sugar
Five 1/4-ounce packets unflavored gelatin
One 750-ml bottle Irish whiskey and cream-based liqueur, such as Baileys Original Irish Cream
For Serving: Whipped cream and chocolate-covered espresso beans

Steps:

Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides.
Whisk together the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously whisk in 2 packets of gelatin until dissolved and the mixture thickens slightly. Strain the coffee mixture through a fine mesh sieve into the prepared pan. Use a spoon to scrape off any foam from the top. Refrigerate, uncovered, until firm, about 1 hour. Use a wooden skewer to poke several holes into the gelatin. (This will help the two layers stick together.)
Microwave 1 cup of the liqueur in liquid measuring cup on high until hot, about 1 minute. Add the remaining 3 packets of gelatin and whisk until dissolved. Add the remaining liqueur and whisk to combine. Pour the mixture over the set coffee gelatin and chill until completely firm, about 2 hours.
Gently lift the gelatin out of the pan using the plastic wrap to help you. Cut into 36 squares. (You could also use a small shamrock cookie cutter.)
Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve.