A gelatin shot or jello shot is always a favorite beautiful celebration that involves using some form of alcohol, usually rum, vodka, tequila or in extreme cases of grain alcohol. The ' alcohol is used to replace some of the water or fruit juice used to freeze the jello shot mix.

An American mathematician by the name of Tom Lehrer was said to have been the first to create a jello shot in the early 1950s while working for the NSA, where he developed jello vodka as a way to circumvent a restriction of alcoholic beverages on the basis, but this claim has not yet been confirmed.

The maximum alcohol content is somewhere between 19 and 20 oz of vodka to three ounces package of Jell-O powder, or about 30% (ABV) vol.

Alternative

A few sweets can be produced using agar jelly instead of Jello, allowing them much faster and at higher temperatures. Agar, a vegetable product made from seaweed and is used mainly in the mix gelatin powder for a faster setting time and jello Asian desserts, but also as an alternative that is acceptable to vegans and vegetarians. Agar is most closely related to pectin and other gelling plant carbohydrates than ordinary gelatin.

There is a vegetarian alternative to gelatin and carrageenan. This alternative September harder agar and is often used in kosher-style cuisine. Although, too, is a type of seaweed, not having a bad odor when cooked as has sometimes agar.

Chemistry

Fresh pineapple contains the enzyme bromelain which must never be allowed to mix with the jello shot mix as this enzyme prevents the jelly setting, this is common in most citrus and tropical fruits. Papaya and pawpaw contain the enzyme papain, kiwi and figs contain ficin contains actinidin, all with similar effects. Cooking denatures the enzyme, rendering it inoperative