Shots Recipe

Chill glassware

Place shot glasses in the freezer for 5–10 minutes while preparing ingredients to ensure a cold shot.

Add 1.5 oz citrus vodka (or plain vodka) to a cocktail shaker.

Add 0.25 oz fresh lime juice and 0.25 oz simple syrup to the shaker.

Fill the shaker with 4 ice cubes, secure lid, and shake vigorously for 10–12 seconds until well chilled.

Strain the contents into a chilled shot glass. Garnish with a lime wedge on the rim. Serve immediately.

Notes: For a sweeter, fruitier option, substitute lemon juice and a splash of orange liqueur (0.25 oz). Estimated calories: ~110–130 per shot depending on spirits used.

Prepare a small plate with coarse salt. Rub a lime wedge around the rim of the shot glass and dip the rim into the salt to coat lightly.

Combine 1.5 oz blanco tequila, 0.5 oz fresh lime juice and 0.25 oz agave nectar in a shaker with 3–4 ice cubes.

Shake vigorously for 8–10 seconds to chill and dilute slightly.

Strain into the prepared shot glass. Garnish with the remaining lime wedge. Serve immediately.

Notes: Salted rim + lime creates a classic tequila shot vibe but with a balanced sweet-sour profile. Estimated calories: ~120–140 per shot.

Pour 1/4 cup cold water into a small bowl and sprinkle 1 tbsp unflavored gelatin over the surface. Let bloom for 1–2 minutes until the gelatin absorbs the water.

In a small saucepan, heat 1/2 cup fruit juice and 1 tsp sugar over low heat until steaming but not boiling. Stir to dissolve sugar.

Remove the pan from heat and stir in the bloomed gelatin until fully dissolved.

Let the mixture cool for 2 minutes, then stir in 1/4 cup vodka or rum.

Pour the liquid into six mini cups or silicone molds. Chill in the refrigerator for at least 2 hours, or until set.

Serve chilled. For garnish, add a small fruit piece or dollop of whipped cream if desired. Each mini jelly shot will be about 70–90 calories depending on juice and spirit.