The Gin and Tonic


 (Michelle Palm)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Michelle Palm, author of Jelly Shot Test Kitchen, gives us her recipe for a gin & tonic jello shot. This perennial crowd-pleaser packs a punch and delivers a hefty dose of the sweet herbaceous goodness that gin and tonics are known for.


  • 1/3 cup tonic water
  • 1 tablespoon freshly squeezed lime juice, or Rose's lime juice, to taste
  • 1-2 tablespoon Simple Syrup or agave nectar
  • 2 package Knox gelatin
  • 2/3 cup gin (Bombay Sapphire's new East edition seems to add a nice lemony kick)
  • small lime wedges for garnish


Step 1

  • Combine tonic, lime juice, and simple syrup in a small saucepan and sprinkle in the gelatin.

Step 2

  • Allow the gelatin to soak for a couple minutes, then heat over low heat, stirring constantly until gelatin is dissolved. It should take about 5 minutes. The mixture will be very foamy, but the foam will eventually go down.

Step 3

  • Remove from the heat and allow to cool slightly before stirring in the gin so the alcohol doesn't evaporate. If necessary, strain to remove any gelatin solids.

Step 4

  • Pour mixture into a loaf pan and refrigerate until fully set, several hours or overnight.

Step 5

  • To serve, cut into desired shapes (small cubes tend to be a hit). Garnish each jelly shot with a lime wedge to squeeze over the shot.