lychee martini jello shots

a very chic + perfect holiday appetizer if you will ;)

2025 was a big year for jello shots in my world. first I made the paloma jello shots in grapefruit cups. then we did hibiscus blood orange jello shots with pop rocks. and now we have…

lychee martini jello shots with maraschino cherries. no plans on stopping the jello shot movement round here partner

as you can tell, i’m into jello shots in a chic party trick kinda way not in a tonguing down a plastic cup kinda way. shoutout solid wiggles in bk for inspiring me to try this block and cut technique!

i love a passed around cocktail or appetizer moment and these just wow on a silver platter. you can even have them as a welcome drink “appetizer”. idk how you feel about calling a jello shot an appetizer but that’s what I’m going with thanks. if making the citrus rind ones - placing them on ice just really seals the deal. a little side car of pop rocks is the move so they don’t lose their crunch.

alright hope you bring these to your next party or just sit home and body a couple, whatever girlfriend

lychee martini jello shots:

makes 30-36 cubes in a 8x8 pan

• 2 cups lychee juice (2-3 15 oz cans)

• 1 cup vodka

• 1/2 cup dry vermouth

• 3/4 cup cold water

• 5 tbsp granulated sugar

• 3 tbsp fresh lime juice

• 4 tbsp + 2 tsp tsp powdered gelatin (6.2 packets)

• about 30 maraschino cherries stem on, drained, lightly rinsed and pat dry (feel free to use luxardo cherries if you want or even lychee halves! or mix and match! if you’re not into any texture, just omit adding anything!

• edible glitter (optional but like not really - this one is $10!)

1. prep your 8x8 pan: lightly grease it with a neutral oil/ spray. no puddling just an even sheen layer, getting in all the corners etc. optional insurance: cut 1 piece of parchment paper to cover the bottom of the pan plus overhang on 2 sides. lightly grease the parchment as well. set aside.

2. in a small bowl, sprinkle gelatin over the cold water and let bloom for 5 minutes. in a small saucepan, warm the lychee juice, sugar, and lime juice over low heat until the sugar dissolves. add the bloomed gelatin and stir until fully dissolved. do not boil.

3. remove from heat and stir in vodka and vermouth. through a strainer, pour 1/3 of the jello mixture into the pan. chill for about 15 minutes in the fridge until just beginning to set. this makes it easier for the cherries to stay in place. (if not using any inclusions just pour everything at once)

4. arrange cherries/lychees evenly in a grid, spacing them about 1/2” apart. very gently nestle them into the jello just so they stay in place.

   1. little hack: use some tape to create a grid across the top of the pan to keep stems in place (if needed/your cherries are going rogue).

5. pour the remaining liquid into the pan. refrigerate until fully set, at least 4 hours.

6. to unmold: warm the bottom of pan with hot water for a few seconds. gently go along the sides of the slab with a knife. if using parchment, you should be able to gently pull the slab out at this point. if not using parchment, carefully tilt the slab out after running a knife along the edges.

7. using a large sharp knife, apply even pressure to cleanly trim all four sides. do not use a sawing motion. slice into even cubes, using the cherries as guidance. you may need to trim some cubes to make them the same size, that’s okay - enjoy those scraps ;) serve on a platter!

I hope you try these & win hottest and best person at your next party ;)

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xoxo Katie