|As we all know, it's the bartender that really makes the difference when you order a drink. No two bartenders pour the same drink, they have their own personal style and we wouldn't ask for their secrets. Here at Tip Your Bartender we try to give you an accurate recipe for the drinks we sample but recipes do vary from bar and bartender.|
Lay the oranges on their sides, with the top (stem end) of the orange facing either to your right or left side. Using a knife, cut oranges in half, exactly in the middle of the fruit. To hollow the orange halves, use a spoon and run the edge of the spoon around the flesh of the orange where the flesh meets the pith (the white part). Run the spoon in a full circle to loosen the flesh from the shell. Scoop the orange flesh out of each shell, being careful not to break the orange shells. Remove any excess fruit in the orange shells to end up with clean, hollowed orange shells. Discard orange flesh, or save for another use.
On a large baking sheet, place hollowed orange shells on top of rings of foil or small bowls large enough to secure the orange shells and prevent them from moving. Set aside.
In a large liquid measuring cup(at least 3 cups), empty jello package. Pour in 1 cup boiling hot water and mix until jello powder is dissolved. Add in 1 cup of iced water (remove any ice cubes) and 1 cup of liquor, and mix thoroughly.
Pour jello mixture into hollowed orange shells until filled, being careful not to fill until overflowing. Place baking sheet with oranges in refrigerator and allow jello to firm up for at least 2 hours. Using a large knife, cut each orange shell into thirds, using even pressure to cut slices in just one chop. Do not run knife back and forth to cut orange slices. Store jello shots in refrigerator before serving. Serve responsibly.
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