Boozy Bites Series: Kir Royale Jelly Shots

I’m a little late posting this week’s boozy bite, but I’m a posting it in time for you to make some of these Kir Royale Jelly Shots before tomorrow’s football game. And if this seems a bit more on the feminine side, it is . . . I guess. This was a special request by one of my friends that wanted a jello shot that could double over for a different kind of Sunday brunch cocktail for a girl’s celebration.

Kir Royale Jelly Shot from Bakers Royale

Game day or cocktail brunching, you can’t go wrong with this jello shot. Either way you go, enjoy! See you tomorrow for the Weekend Edition. Yes, this is super short, but I’m working on a few things that need to be finished today. Gulp.

Kir Royale Jelly Shot via Bakers Royale

Oh, and if you have any requests of your own for a Jello shot, leave a comment.

  • I made the shots using two forms this one here and here. Alternately, the shots will work just as well poured into a loaf pan and cut into squares. To cut into squares, make sure to use a sharp knife and to lightly cover it with bake spray.
  • I make my Kir Royale a bit different by using prosecco instead of champagne, but feel free to stay traditional by using champagne.
  • These can be made two days in advance, anything beyond that and they start to shrink a bit.
  • For more Jell-o shot recipes click here.

this recipe
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Kir Royale Jelly Shot


  • 14oz. prosecco
  • 6 oz. creme de cassis
  • 2 envelopes of plain gelatin


  1. Stir together the prosecco and creme de cassis until combined. Split the mixture into two even halves. Place one half in a sauce pan and sprinkle gelatin on top. Set aside for 1- 2 minutes for gelatin to bloom. Place pan over low heat stirring constantly until gelatin has dissolved (mixture will resemble syrup consistency), about 3-5 minutes. Stir in remaining mixture until combined. Pour into mold and chill for at least 3 hours  or until slightly set.
  2. To remove jelly shots, firmly press finger in the center until jelly shot pulls away from the side walls of mold. Then use an offset icing spatula, gently guide jelly shot out of mold.
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8 Responses to “Boozy Bites Series: Kir Royale Jelly Shots”

  1. #
    Belinda @themoonblushbaker — September 21, 2013 @ 8:49 am

    Totally do able for the weekend. Nothing better than jello shot for a single lady party ( we having a girls day while boy go hard at the sports).
    I would love to see a creamy cocktail jello shot, like the baileys combos!


  2. #
    Liz @ Tip Top Shape — September 21, 2013 @ 11:14 am

    Love these!!!!


  3. #
    Averie @ Averie Cooks — September 21, 2013 @ 4:40 pm

    I would LOVE THESE! First of all, I love proseco, bubbly, champagne, you name it, right up my alley. And creme de cassis, or Chambord, also a huge fan. Awesomeness. Pinned!


  4. #
    Laura (Tutti Dolci) — September 21, 2013 @ 6:02 pm

    Gorgeous, love the prosecco and creme de cassis combo!


  5. #
    Amanda — September 22, 2013 @ 5:21 am

    Gorgeous Naomi! Just beautiful. :)


  6. #
    Anna @ Crunchy Creamy Sweet — September 22, 2013 @ 7:57 am

    Stunning! I love your jello shots!


  7. #
    marla — September 22, 2013 @ 1:41 pm

    Oh such a FUN way to do a shot!!


  8. #
    tamara — September 24, 2013 @ 9:41 pm

    and for not eating pork carcass along with the goodies I’d just use agar agar instead of gelatin


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