She Strengthens

Mardi Gras Magic in a Glass: The Hurricane Jelly Shot

The iconic Hurricane cocktail, born in the vibrant French Quarter of New Orleans, has been transformed into a fun and fruity jelly shot perfect for Mardi Gras celebrations. The name “Hurricane” comes from the unique curvy lamp-style glass it’s traditionally served in. Our jelly shot version packs a punch, with each bite-sized treat containing about a third of an ounce of alcohol – equivalent to one-sixth of a standard Hurricane cocktail.

The Perfect Ingredients

For an authentic taste, look for maraschino cherries with natural cherry flavor and no preservatives. If you’re feeling adventurous, try making your own cherries from scratch!

Layer One: Dark Rum and Cherry Bliss

In a medium saucepan, combine 1 cup of dark rum, 1 cup of water, and 3 packets of unflavored gelatin. Let the mixture sit for 3 minutes, then add 3 tablespoons of granulated sugar and whisk until dissolved. Pour the mixture into a 9-by-9-inch metal baking pan and sprinkle 1 cup of finely chopped maraschino cherries evenly over the surface. Refrigerate until set, about 30 minutes.

Layer Two: Fruity Fusion

In a large saucepan, combine 1 1/2 cups of white rum, 6 packets of unflavored gelatin, 2 cups of passion fruit juice, 1 cup of freshly squeezed lime juice, 1 cup of freshly squeezed orange juice, 1/4 cup of grenadine, and 2 tablespoons of granulated sugar. Whisk until the gelatin and sugar dissolve, then add 10 drops of red food coloring. Pour the mixture over the set dark rum layer and refrigerate until set, at least 2 hours.

Slicing and Serving

To unmold the jelly block, dip the pan into hot tap water for 10 seconds, then invert onto a cutting board. Cut into 54 (1-1/2-by-1-inch) pieces using a long slicing or serrated knife. Serve immediately and enjoy the Mardi Gras magic!