btr - edible shot

BTR – Edible shot

Edible cocktails are usually made with hydrocolloids, transforming them from a liquid state into a jellified form. The other name for them that people are more familiar with is Jello Shots.

BTR edible shot combines three different shots: B-52, Tequila Sunrise, and Rum&Coke.

I used gelatin for all three shots. Gellan or agar can also be used, but if Gellan gum is used, the texture will be chewier than gelatin’s.

If someone wants to detail the jellification process, I wrote another post in which I tried to summarize some of the discussion on the Khymos website about the proportion of gelatin to alcohol and their interaction, using B-52 as an example.

BTR - Edible Shot

Tequila sunrise



  • 6 oz Kahlua
  • 6 oz Baileys
  • 6 oz Grand Marnier
  • 4.7 % of total volume Gelatin- approx. 25 g 

Tequila Sunrise

  • 8 oz Tequila
  • 1 1/2 oz simple syrup
  • 1/2 oz cherry brandy
  • 6.5 % or 16 g gelatin
  • 8 oz orange juice
  • 2.5% or 6 g gelatin

Rum & Coke

  • 6 oz Rum
  • 9 oz Coke
  • 5% of Rum or 9 g gelatin
  • finely grated zest from 4-5 limes
  • 1 tbsp citric acid
  • 1 tbsp powdered sugar
  • 1 1/2 tsp baking soda



Place each liqueur in a separate bowl and add 8 g gelatin to each bowl. Cover and leave until gelatin softens. Pour Kahlua mix into a saucepan and heat over low heat until the gelatin dissolves. Strain and pour into a small shallow pan (10*20cm) covered with plastic wrap. Cool for about an hour. Repeat with Baileys and pour on top of the jellified Kahlua. Do the same with Grand Marnier. You should have 3 layers of jellified liqueurs in the mould. Cut into pieces and serve.

Tequila Sunrise

Mix Tequila, simple syrup, and cherry brandy in a small bowl. Add gelatin in and leave it for about 10 min until softened. Heat the mix on low and stir until the gelatin dissolves. Strain the tequila mixture into a small shallow pan (10*20cm) covered with plastic wrap. Cool for about an hour. Repeat with the orange juice. Pour slowly on top of the jellified Tequila. The layers can be reversed.

Rum & Coke

Put the gelatin in rum and let it soften for about 10-15 min. Heat over low heat until the gelatin is dissolved. Pour the coke slowly to avoid bubbling it over. Stir gently and pour into your favourite mould. Cool the mixture.

Premix baking soda, citric acid, and powdered sugar.

To serve, Place the jello shot on a plate and sprinkle with lime zest and premixed baking soda, citric acid, and sugar.

Assemble the jello shots on a plate.


Adjust the gelatin amount according to the volume of the ingredients and the type of gelatin being used. I used unflavored powder gelatin.

The B-52 recipe is adapted from bar Nineteen 12 via the Khymos website.

Rum & Coke is based on Eben Freeman's Jellied G&T.

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