Homemade Mint Julep Jello Shots

I’ll be honest—when I first heard about mint julep jello shots, I thought someone was just trying to make the Kentucky Derby sound cooler than it already is. But then I made them for a summer barbecue, and they disappeared faster than regular jello shots ever have.

Here’s the thing: most jello shots taste like sugar with a punch of alcohol. These actually taste good. The fresh mint makes a difference—you’re not using extract or anything fake. And the bourbon gives them that smooth, grown-up flavor that doesn’t make you wince. They’re basically a cocktail you can eat with a spoon, which is always a win in my book.

What Kind of Bourbon Should I Use?

For jello shots, you don’t need to break the bank on expensive bourbon – save the top-shelf stuff for sipping. A mid-range bourbon in the $20-30 range will work perfectly fine since the lime Jell-O and mint flavors will be pretty prominent in the final product. That said, avoid the bottom-shelf options that taste harsh on their own, as those flavors can still come through even with all the other ingredients. If you’re a bourbon fan, feel free to use your favorite everyday sipper – just know that the subtle notes that make it special might get a bit lost in the mix.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Mint leaves: Fresh mint is really what makes these taste like a proper mint julep, so I’d recommend sticking with it if possible. In a pinch, you could use 1-2 teaspoons of mint extract, but add it gradually and taste as you go since extract can be pretty strong.
• Lime Jell-O: Lime gives these a nice citrus kick, but lemon Jell-O works just as well. You could even try unflavored gelatin with a bit of sugar and extra lime juice if you want less sweetness.
• Bourbon: Bourbon is traditional for mint juleps, but any whiskey will work here. Rye or Tennessee whiskey are good options. You can also use rum for a mojito-style twist, though it won’t technically be a mint julep anymore.
• Lime juice: Fresh lime juice is best, but bottled will do in a pinch. Lemon juice can substitute if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Jell-O shots is adding the alcohol while the mixture is still too hot, which can cook off some of the bourbon and leave you with weaker shots – always let the gelatin mixture cool for about 10 minutes after dissolving before stirring in your bourbon and lime juice.

Another common error is not straining the mint-infused water well enough, which can leave bits of leaves floating in your shots and create an unpleasant texture, so make sure to use a fine mesh strainer or cheesecloth when removing the mint.

Don’t rush the chilling process by putting the dish in the freezer instead of the fridge, as this can cause the gelatin to set unevenly with a rubbery texture on top and liquid underneath – patience is key for perfectly firm shots.

For cleaner cuts, dip your knife in warm water and wipe it clean between each slice, which prevents the Jell-O from sticking and tearing.

What to Serve With Mint Julep Jello Shots?

These boozy jello shots are perfect for Derby Day parties or summer gatherings, so I like to keep the food fun and easy to eat while mingling. Finger foods work best here – think pimento cheese sliders, deviled eggs, or bacon-wrapped dates that guests can grab between shots. Since these have a refreshing minty kick from the bourbon and lime, they pair nicely with Southern-style appetizers like fried chicken bites, pulled pork sliders, or even some simple cheese and crackers. If you want to go all out with the Kentucky Derby theme, serve them alongside some hot brown bites or country ham biscuits for a spread that’ll have everyone coming back for more.

Storage Instructions

Store: Keep your mint julep jello shots covered in the fridge until you’re ready to serve them. They’ll stay fresh for up to 3 days, which makes them perfect for prepping the day before your party. Just make sure they’re covered well so they don’t pick up any other flavors from the fridge.

Make Ahead: These are actually better when made ahead! I always whip up a batch the night before so they have plenty of time to set completely. They need at least 4 hours to firm up, but overnight is even better for that perfect jiggly texture.

Serve: Take them out of the fridge about 5 minutes before serving if you want them slightly less cold. They’re meant to be enjoyed chilled, so don’t leave them out too long or they’ll start to get soft and lose their shape.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1200
• Protein: 10-12 g
• Fat: 0-1 g
• Carbohydrates: 240-260 g

Ingredients

• 2 1/4 cups water
• 1/2 cup fresh mint (firmly packed and torn to release oils)
• 18 oz lime gelatin (Jell-O brand recommended)
• 1 1/4 cups bourbon whiskey
• 2 1/2 tablespoons lime juice
• 1 pinch of fine sea salt

Step 1: Infuse the Mint and Prepare Your Gelatin Base

• 2 1/4 cups water
• 1/2 cup fresh mint

Bring 2 1/4 cups of water to a simmer in a pot over medium heat.

Add the torn fresh mint and stir gently to submerge it.

Remove from heat, cover the pot, and let the mint steep for 15 minutes to fully release its oils and flavor into the water.

This infusion is what gives these jello shots their authentic mint julep character.

After 15 minutes, strain out the mint through a fine-mesh sieve, pressing gently on the leaves to extract all the flavorful liquid, then discard the solids.

Return the infused water to the pot and bring it back to a boil.

Step 2: Dissolve the Gelatin and Create the Jello Mixture

• 18 oz lime gelatin
• boiling mint-infused water from Step 1
• 1 1/4 cups bourbon whiskey
• 2 1/2 tablespoons lime juice
• 1 pinch of fine sea salt

Pour the lime gelatin powder into a large bowl.

Carefully pour the boiling mint-infused water over the powder and stir vigorously for about 2 minutes until all the gelatin is completely dissolved and the mixture is smooth with no lumps remaining.

I like to add the salt at this point—just a pinch dissolves easily and brightens the lime and mint flavors without making it taste salty.

Let the mixture cool to room temperature for about 10-15 minutes, then stir in the bourbon whiskey and lime juice until well combined.

The alcohol won’t cook off, which is what we want here.

Step 3: Set the Jello Shots and Cut into Serving Pieces

• gelatin mixture from Step 2

Pour the gelatin mixture into a 9×13 inch baking dish or similar size and cover it tightly with plastic wrap.

Refrigerate for 1 to 2 hours until the jello is completely set and firm to the touch—it should jiggle slightly but not wobble when you move the dish.

Once fully set, use a sharp knife to cut the jello into bite-sized squares.

I recommend dipping your knife in hot water and wiping it clean between cuts to get clean edges and prevent sticking.

Serve immediately, or cover and refrigerate until your guests arrive.