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This tropical shot recipe is popular at resorts and clubs throughout the Caribbean and with good reason - it is a tasty treat that will remind you of vacations by the beach whenever you try one. If you like melon liqueur shots, then give this refreshing Scooby Doo shot a try.
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Double Trouble Tropical Tequila Shots offer a tantalizing blend of flavors that transport the senses to a sun-soaked paradise. Combining the rich and smooth reposado tequila with the tropical essence of pineapple vodka, pineapple juice, and piña colada mix, these shots deliver a delightful burst of fruity indulgence.
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Rim edge of shot glass in brown sugar. Set aside. 2. In an ice filled mixing glass combine pineapple vodka, tequila, pineapple juice and pina colada mix. Shake well. 3. Strain mix into prepared shot glass and garnish with a pineapple wedge. DRINK RESPONSIBLY! Shake up your party with these sweet and tropical tequila shots rimmed with brown.
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Add all ingredients to a cocktail shaker. Fill the shaker about 1/2 with ice, affix the lid, and shake vigorously until the shaker is ice cold to touch (about 15 seconds). Use the strainer to pour.
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Make The Pudding Mixture: Whisk together the pudding powder, half and half, pina colada mix, and rum until thickened. Prepare The Pudding Cups: Fill the shot cups with the pudding mixture. Serve: Chill the shots for an hour and then garnish before serving. Or, garnish and serve immediately. Enjoy!
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Set aside. 2. In a shaker with ice, combine white rum, blue curaçao, pineapple juice, and cream of coconut. Shake well. 3. Strain mix into rimmed glass and drizzle in a splash of blue curaçao syrup. DRINK RESPONSIBLY! Ride the waves with the Blue Hawaiian Shot, a tropical blend of white rum, Blue Curaçao, pineapple juice, and coconut.
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Set aside. Add the powdered JELL-O to a mixing bowl. Pour in boiling water and whisk until gelatin is completely dissolved. Add in the cold pineapple juice, coconut rum, Blue Curaçao, and vodka. Whisk to combine. Carefully pour the gelatin mixture into each plastic cup, filling until almost full.
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If garnishing the rim, dip the rim of the shot glass in a saucer with simple syrup. Dip either half or the entire rim of the glass in the toasted, shredded coconut to coat. In a cocktail shaker, add ice, Bacardi, pineapple juice, and cream of coconut. Shake to chill. Strain into prepared glass.
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Print Save Recipe Pin Rate. Course: Cocktail. Cuisine: American. Prep Time: 5 minutes. Total Time: 5 minutes. Servings: 1 shot (ingredients may be multiplied for more shots keeping the proportions the same) Calories: 78kcal. Author: Toni Dash. Cook Mode Prevent your screen from going dark.
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In a medium saucepan, boil 1 cup of water. Add the orange jello mix and mix to combine. Allow sitting for 5 minutes. Add the liquor and stir to combine. Step Two: Pour the orange jello mix into the condiment cups ½ way full. Place in the refrigerator for 30 minutes.
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5 Tips + Tricks for Making Summer Jello Shots. 1. If making multiple jello shot flavors boil several cups of water at a time. Pour 1 cup of boiling water into a large glass measuring cup, and then return the pot to continue to boil until ready for the next jello shot recipe. 2.
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How to Make Malibu Sunset Jell-O Shots. In a small saucepan, bring 3/4 cup orange juice to a boil. Whisk the boiling orange juice into 3 ounces of pineapple gelatin powder in a medium mixing bowl or large measuring cup. Whisk for about 2 minutes until all the gelatin dissolves. Whisk in 1/4 cup of grenadine and 1 cup Malibu rum (coconut rum).
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Made with Malibu coconut rum and tropical flavored Jell-O—Island Pineapple Jell-O (available online) or Mango works best—this shot is the cocktail embodiment of beach days in the tropics or.
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Directions. Step 1 Mix pineapple juice, orange juice and coconut-flavored rum in a pitcher. Pour into shot glasses. Step 2 Top with a splash of grenadine—just enough to add a hint of color—and.
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How to Make Tropical Jello Shots. Here's how you make Pineapple Jello Shots with Malibu Rum: Boil the water. In a medium saucepan, bring 1 cup of water to a boil. Once it's bubbling well, remove it from the heat. Prepare the jello. Mix in the Jello packet and pour in 1 cup of coconut rum. Mix well. Transfer to cups and refrigerate.
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1. Use larger glasses and follow step one. 2. In a container mix together the tropical rum punch and the grenadine. Set aside. 3. In a blender, add 4 ounces of pineapple juice or coconut water (or a combination of both) into the blender. 4. Add the coconut rum and pineapple schnapps.
