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Gin Jelly Shots

Gin Jelly Shots

Brought to you by: OcadoLife

Prep time:

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“These kitsch cubes of festive flavour are a fun-packed way to kick off a New Year’s Eve party or any other celebration,” says recipe writer and food stylist Kate Calder, who created our Gin Jelly Shots. “These are made with cherry brandy and gin, but they’re also delicious with sloe gin and apricot brandy.” Best of all, you can make them ahead and store them chilled, so they’re ready to whip out when your guests arrive. This recipe makes around 20 jelly shots. Looking for more dessert recipes? Look no further.
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  • 5 gelatine leaves
  • 50ml gin
  • 50ml cherry brandy
  • 200ml prosecco (use a demi-sec prosecco or other sparkling wine – not brut/dry)
  • ½ (20g) jar gold leaf flake


Step 1

Prepare the gelatine leaves as per the pack instructions.

Step 2

In a small saucepan, combine the gin, brandy and prosecco. Add the soaked gelatine leaves, then gently heat until dissolved. Pour into ice-cube trays and place in the fridge for about 4 hrs or until set.

Step 3

When you’re ready, carefully remove the cubes from the tray with the help of a butter knife. Place in mini cupcake cases and decorate with gold leaf flake.

Step 4

Serve chilled. The jellies will last for a few hours at room temperature and for 2-3 days in the fridge.

Tips or serving suggestions

Allow around 4 hrs for the jelly shots to set.

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