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partyrehab:

Reese’s Peanut Butter Cup Martini.
What you need:
2 1/2 ounces Reese’s Mini Peanut Butter Cup Infused Vodka, recipe below
4 ounces milk
1 teaspoon Hershey’s Chocolate Syrup
4 mini peanut butter Reese’s Peanut Butter Cups, for garnish
Reese’s Peanut Butter Cup Infused Vodka
6 ounces Vodka
1/4 cup Reese’s Peanut Butter Cups
How to make:
To prepare the infused vodka, combine vodka and Reese’s Mini Peanut Butter Cups in a clean mason jar. Close jar tightly and store in a cool dry place for 7 days. Give it a good shake once or twice per day.
Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve or cheese cloth. Store in a cool place or in the freezer.
To prepare the martini, combine infused vodka, Hershey’s chocolate syrup and milk in a cocktail shaker filled halfway with ice. Shake for 30-40 seconds and pour into two small martini glasses.
Garnish with Mini Reese’s Peanut Butter Cups

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partyrehab:

Rock Candy Jello Shots.
Ingredients:
Jello:
1 large packet Lime Jell-o
Gelatin Mix:
2 packets of Knox plain gelatin
1 ½ cups water boiling water
3 oz. whiskey sour
3 oz .Midori Melon Liqueur
1 tablespoon sugar
Instructions:
Jello:
Lightly cover 8×8 pan with bake spray. Follow instructions on the Jell-O box to make jigglers. To remove finished jigglers from pan run knife along edge of pan and then set pan in warm water for five minutes. Release jiggler from pan and dice. Place diced jiggler in an 8×4 bread loaf pan lightly covered with bake spray. Return to refrigerate overnight.
Gelatin Mix:
In a saucepan boil 11/2 cup water. Transfer boiled water to a heat proof bowl for cooling.
Combine Midori Melon Liqueur and sweet and sour mix in cocktail shaker filled with ice and shake. Pour cocktail mix into a bowl and sprinkle gelatin over it and leave to rest for five. Slowly pour hot water into the cocktail mix and stir until gelatin is completely dissolved, about five minutes. Add in sugar.
Assembly:
Remove chilled pan with diced jiggler from refrigerator. Gently pour final gelatin mix over the diced jiggler until liquid reaches ¾ of the way up. Do not pour to the point of submersion. Return pan to refrigerator for another 4 hours or overnight.
Remove pan and cut into 3x 1/21inch strips, cutting sides in a jagged motion as you do so. Insert Popsicle stick through the middle.

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partyrehab:

Hurricane Jello Shots.

For the first layer:
1 cup dark rum, such as Cruzan Black Strap or Myers’s
1 cup water
3 (1/4-ounce) packets unflavored gelatin
3 tablespoons granulated sugar
1 (13- to 14-ounce) jar maraschino cherries, drained, stemmed, and finely chopped (about 1 cup)
For the second layer:
1 1/2 cups white rum
6 (1/4-ounce) packets unflavored gelatin
2 cups passion fruit juice
1 cup freshly squeezed lime juice (from about 15 medium limes)
1 cup freshly squeezed orange juice (from about 5 medium oranges)
1/4 cup grenadine
2 tablespoons granulated sugar
10 drops red food coloring

INSTRUCTIONS
For the first layer:Pour the dark rum and water into a medium saucepan and sprinkle the gelatin evenly over the surface. Let stand undisturbed until the gelatin softens, about 3 minutes. Add the sugar and whisk to combine.
Place the pan over low heat and whisk constantly, scraping down the sides of the pan with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 3 minutes. (Do not let the mixture simmer, or the gelatin will not set properly.)
Pour the mixture into a 9-by-9-inch metal baking pan and sprinkle the cherries evenly over it (they will sink). Gently shake the pan to distribute the cherries into a flat layer, making sure none are sitting above the surface of the rum-gelatin mixture. Refrigerate uncovered until set, at least 30 minutes.
For the second layer:
Pour the white rum into a large saucepan and sprinkle the gelatin evenly over the surface. Let stand undisturbed until the gelatin softens, about 3 minutes. Add the remaining ingredients and whisk to combine.
Place the pan over low heat and whisk constantly, scraping down the sides of the pan with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 5 to 7 minutes. (Do not let the mixture simmer, or the gelatin will not set properly.) Remove from the heat.
Remove the dish with the dark rum layer from the refrigerator. Pour the white rum mixture over the dark rum layer. Return the pan to the refrigerator uncovered until the white rum layer is set, at least 2 hours.
When ready to serve, run a knife between the jelly block and the edges of the pan. Being careful not to get any water inside, dip the pan into a sink full of hot tap water, submerging it about halfway up the sides for about 10 seconds. Remove the pan from the water and tilt it: The jelly block should slide away from the edges. If it doesn’t, return the pan to the hot water for another 5 seconds. Invert the jelly block onto a cutting board.
Using a long slicing or serrated knife, press straight down through the jelly block (do not drag the knife through) and cut it into 54 (1-1/2-by-1-inch) pieces. Serve immediately.

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