Boozy Cocktail Gummy Bears

These versatile treats have a texture like mini jello-shots but a bit firmer. Use 4 ounces of any liquor, spirit or juice you like. Make sure to have a flat spot in your fridge ready to lay them while they set up in the molds. These can be done in about a half an hour start to finish.

Servings	Prep Time
100bears	5minutes

Cook Time	Passive Time
5minutes	15minutes

Servings	Prep Time
100bears	5minutes

Cook Time	Passive Time
5minutes	15minutes

Ingredients

Aviation Bears

2ounces gin
1.5ounces Luxardomaraschino liquer
1tablespoons lemon juice
1 drop purple food dye(I used Wilton violet)
1/4cup sugar
3packets unflavored gelatinKnox brand

Manhattan Bears

2ounces whiskey
1 ounce sweet vermouth
2dashes bitters
2tablespoons maraschino syrupfrom a jar of maraschino cherries
1/4cup sugar
3packets unflavored gelatinKnox brand

Limoncello Bears

4ounces limoncello
1/4cup sugar
3packets unflavored gelatinKnox brand
1drop yellow food dyeoptional

Instructions

In a medium saucepan, stir the gelatin and sugar until well combined. Add the remaining ingredients and stir until smooth.
Heat over medium-low heat until the gelatin and sugar have dissolved. If you want to keep all the alcohol, use a candy thermometer to keep your mixture under 90 degrees F.
Once dissolved, use an eye dropper (included with the molds), to fill each gummy bear cavity. This recipe will fill two 50-bear molds.
Put in the fridge for at least 15 minutes to set, up to overnight. Unmold and refrigerate in an airtight container until ready to serve. Keeps for about a week.