If you’ve been to the right kind of parties, you may be familiar with Jello shots. If not, they’re basically what the name implies: alcohol mixed with gelatin in a shot glass, or shot sized gelatin square.
Making Jello shots is basically just like making normal Jello, only with some added adult beverages in place of water. The earliest recorded instance of these, and what is believed to be where they originated from, is Parisian haute cuisine in the early 1800s.
Napoleon Bonaparte’s chef was the first one to record the recipe for “Orange-Flower and Pink Champagne Jelly.” As the name suggests, they used champagne instead of the beverages more popularly used in Jello shots today.
It’s also possible to make Jello orange slices and other varieties, but if this interests you (and you’re of legal age) be warned that Jello shots typically contain more alcohol than a normal shot. They’ve also been known to give people stomach aches.