1 Pour the Orangecello into a medium saucepan and sprinkle with gelatin.

2 Allow the gelatin to soak for a minute or two.

3 Heat over very low heat until gelatin is dissolved, stirring constantly, about 5
minutes. (Take care to use very low heat to avoid overheating the alcohol.)

4 Remove from heat.

5 Add the couintreau and the vodka and stir into the gelatin mixture.

6 Pour mixture into loaf pan or molds.

7 Place in refrigerator to set (several hours or overnight).

8 To serve, cut into desired shapes. Garnish with the orange zest/sugar mixture if
desired.

9 Makes 18 to 24 jelly shots.