Technically, in addition to being Irish, Guinness is also part African. Or part Canadian. Supposedly it is also brewed in Australia as well. Whatever.
Guinness will forever be the most clichéd association with Saint Patrick’s day. It will therefore also become an increasingly banal focus within Saint Patty’s recipes.
Practically anyone will try a Guinness on March 17.
Even a squirrel.
By the way, Saint Patrick’s name was apparently Maewyn Succat. Imagine the taunting he would endure at school. That Succs.
Also, the first parade celebrating the day was actually in Boston (argued to be in New York as well, the historical recordings are iffy. I’m from Boston so I’m sticking with that.)
So, originating as a religious holiday Americans have managed to manipulate and warp its meaning until it became an excuse for even the non-Irish or non-Christians to get wasted and wear green. That’s what makes America so great.
I had two choices, really. Either avoid the use of Guinness or embrace it. I was going to avoid it until I thought to myself, “Gee, Jasmin. People love jello (jelly) shots when they get wasted. They also love Guinness on March 17. Why hasn’t anyone combined the two?”
I talk to myself all of the time.
I tried to brush the thought off, but it haunted me. Not only Guinness, but also American style-lager, since watered down beers are all the rage here. So behold, the Guinness and/or Golden Beer shots. In a beer mug shot glass. With little foamheads. This is too much. I can’t handle it.
Here’s What You Need For You Guinness Beer Jello Shots with a Bailey’s Foam Head,
For the Beer Layer:
- 2 teaspoons of unflavored gelatin (found by the rest of the Jello in the grocery store)
- 10 tablespoons of Guinness OR 10 tablespoons of an American Lager, Light Beer or Ale (for my golden beer, I chose Blue Moon. A Belgian-style wheat Ale)
- optional: sugar to sweeten the beer (if you are looking to “girlify” it)
- optional: 1 teaspoon cocoa powder (to add a hint of chocolate taste to the Guinness. Not the other beers. That would be gross)
For the Guinness Foam Head:
YOU WILL NEED TO USE THIS RECIPE TWICE SO PURCHASE DOUBLE THIS AMOUNT
- 2 teaspoons of unflavored gelatin
- 3 tablespoons of Bailey’s or some other Irish cream
For the Golden Beer Foam Head:
(You do NOT need to double this recipe)
- 1 teaspoon of unflavored gelatin
- 1 1/2 tablespoons of sweetened condensed milk
- optional: a sieve/strainer (only if you are picky about little clumps and what not)
Makes about 6 shots, depending on the shot glass size.
I did a little Google search to see if anyone else had come up with a similar idea, and there is a version with Italian beer, I believe.
In lieu of my irritation over some recent fan emails concerning a certain blog that posted my cupcake stuffed strawberries without giving any credit (run-on), I will post the link for Sugar Swing’s version of beer shots at the end of the post.
Seriously, it does not take much effort to give credit. People should be more concerned with spreading the love, rather than taking credit for someone else’s ideas and trying to appear clever and original. Tacky.
Many popular bloggers have had issues with this, and continue to. Alright, I am done ranting.
To make the beer jello layer,
Make sure your shot glasses are clean and without dust.
These things are so cute. Seriously.
Have your beer ready. Guinness, or whatever you prefer.
I purchased an extra large bottle of Guinness (handle?) in order to tweak the recipe. Large bottle of Guinness, tiny beer mugs.
Measure out your unflavored gelatin.
Sprinkle it over a bowl of 10 tablespoons of either cold Guinness or your beer of choice. Needs to be cold.
If you want to have a hint of chocolate flavor in your Guinness, add about 1 teaspoon of cocoa powder.
Stir in. It will foam up a bit, don’t fret.
Boil about a cup of water. If you want sweetened beer (and probably recommended for those who are adding the cocoa powder as well), add in 1/4 cup to 1/2 cup to the boiling water. Everyone has different taste, so it is up to you to determine how sweet or savory you want your jello shots. Some people don’t like sugar, while others want it sickingly sweet.
Measure out 4 tablespoons of the boiling water and add it to the beer/gelatin mixture.
Cocoa is on the right.
Stir until gelatin is dissolved.
Use either a spoon or a pouring container with a spout to fill your mugs up. If you see particles in the mixture, feel free to use a sieve and pour through it into the mugs to remove the particles.
Leave some space for the foam heads at the top of the mug. Place in fridge to harden.
If you are using a different beer, scroll ahead to see how the steps will now differ.
For the Irish Crean foam head,
This is for the Guinness. Measure out 2 teaspoons of unflavored gelatin and sprinkle over a bowl of 2 tablespoons of cold water.
Boil water (no sugar in this!)…
Measure out 2 tablespoons of boiling water and 3 tablespoons of Irish Cream onto the mixture. Stir until dissolved.
Pour onto a plate. You can line the plate with foil if you like.
Once the Irish cream jello is firm, take out and chop up into teeny, tiny little bits.
Pile it up onto the tops of the firm Guinness jello shots.
Make your second batch of Irish Cream jello using the same process. Once gelatin is dissolved use a small measuring spoon to drip over the little chopped bits. This will fill in the empty spaces.
Place in fridge until firm (an hour or so). Once firm, if you do not plan on serving right away cover the tops with plastic wrap and store in an air tight container. Otherwise, the foam heads will brown.
If you are using other beer follow the same steps for the Guinness. Don’t attempt to use the chocolate. It would probably taste gross in this case.
Pour into mug shot glasses and store in fridge.
To create your foam heads, add 1 teaspoon of gelatin with 1 tablespoon of cold water.
Add 1 tablespoon of boiling water, as well as 1 1/2 tablespoons of sweetened condensed milk. Stir very well until combined (I used a mini whisk).
If you would like to add bubbles to the shots, use a straw. I show more detailed instructions on adding bubbles to jello in my champagne jello shot post, here.
It is best to create the bubbles earlier while the jello is still hardening, but I forgot. Silly me.
So I had to do it right before and they were not as realistic. Either way, pour the sweetened condensed milk jello mixture on top before it hardens. Place in fridge.
Please press play and proceed to look at photos of amazing jello shots.
****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) AND follow them!!!!
Feel free to Visit Sugar Swings for their version of beer jello shots, by clicking here.
Oh and on a side note, the queen of jello shots is Michelle Palm. She wrote the Jelly Shot Test Kitchen where you can see here. Cheers!