Photo: Jennifer Causey Styling: Kellie Gerber Kelley
Hands-on Time
1 Hour
Total Time
5 Hours
Serves 16 (serving size: 2 cubes)

Dessert meets cocktail: Bourbon-y spiced carrot gelatin delivers familiar warming flavors, and creamy vermouth is absolutely the "frosting" on the cake.


How to Make It

Step 1

To prepare carrot layer, combine carrot and pineapple juices, 3 tablespoons sugar, honey, ginger juice, cinnamon, and cloves in a saucepan over medium-low heat. Sprinkle 2 packets gelatin over mixture; let stand 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve.

Step 2

Remove pan from heat; stir in bourbon, 1/2 teaspoon vanilla, and almond extract. Pour into an 11 x 7-inch glass baking dish lightly coated with cooking spray. Place dish in refrigerator; refrigerate 45 minutes.

Step 3

To prepare cream layer, combine evaporated milk, vermouth, 2 1/2 tablespoons sugar, lemon and orange juices, and 1/2 teaspoon vanilla in a saucepan over medium-low heat; sprinkle 1 packet gelatin over mixture. Increase heat to medium; cook until sugar and gelatin dissolve, stirring constantly. Cool 3 minutes. Gently pour vermouth mixture evenly over carrot mixture in dish. Refrigerate 4 hours or until set. Dip bottom of dish in warm water. Using a sharp knife, cut gelatin into 32 equal cubes; carefully remove from dish using a spatula.

Ratings & Reviews

ambitious jello shots

December 24, 2016
This was certainly an ambitious recipe to attempt - and they are expensive gelly shots if you don't already have the ingredients on hand. I couldn't find ginger juice, so I made my own - I grated some ginger and pressed it through a fine mesh sieve. End results were boozy and delicious! Although next time, I'd let the first layer sit for more than 45min, and probably let the cream layer cool for more than 3min. Other than that, these were a hit!