1 cup orangecello liqueur
1/2 cup citrus-flavored (or Citron) vodka
1/2 cup cointreau
2 envelopes Knox gelatin
For garnishment, 1 tsp chopped orange zest combined with 1 tbsp orange sugar, if desired
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
9 Makes 18 to 24 jelly shots.