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Place all of your ingredients into a blender. Including the puckers, vanilla vodka, and sweet and sour mix. Add at least two cups of ice to the blender and blend on high for one minute, or until the ice becomes slushy. Serve the drink in a chilled mason jar or glass so that it does not melt and become too watery.

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1 ounce sour mix. Fill shaker with ice. Add vodka, cranberry juice, and sour mix. Shake well. Strain into glass shot and SHOOT!

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Sugar Rim: Set out two small flat plates. Pour a small amount of sumple syrup onto one plate. pour out the pink sugar on the second plate. invert the shot glass into the simple syrup to wet the rim. dip the wet rim into the pink sugar. Set glass aside and repeat with second shot glass.

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Whisk in boiling water and strawberry Jell-O mix, then whisk in cool whip. Step 2 Pour mixture into shot glasses and refrigerate until set, 2 hours. Step 3 To serve, cut a slit halfway through.

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Cut the lemon peel into thin strips. Place the peels in a saucepan and cover with water. Bring to a boil over high heat and cook for 30 seconds. Drain the lemon peel slices with a colander. Add the lemon peel back to the saucepan, cover with fresh water, and bring to a boil again. Cook for 30 seconds and drain again.

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Put jello shot containers on a baking sheet or tray (to be able to easily move them). 2. Put jello into a large glass bowl with a spout or glass measuring cup and whisk in boiling water until it's combined. 3. Whisk in the vodka and then add the cool water. 4. Pour the jello mixture in the empty containers.

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Instructions. Add the Pink Whitney vodka and limoncello to a shaker with ice. Note: you can also just chill both liquors in the refrigerator or freezer ahead of time instead of ice. 1 Ounce Pink Whitney vodka, 1 Ounce limoncello, Ice cubes. Shake 20-30 seconds until chilled, then strain into a shot or shooter glass.

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Directions. Lightly grease a brain-shaped gelatin mold. Stir peach gelatin mix with 3 cups boiling water in a bowl until gelatin is dissolved. Allow to cool to room temperature, about 20 minutes. Mix in evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours. Dip the mold in warm water to loosen; don.

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PREP: Boil the water and have the shot glasses ready. Step 1: Make the Jello - Whisk together the boiling water with the strawberry gelatin in a mixing bowl. Step 2: Whisk until the gelatin is completely dissolved. Before You Start have a baking pan ready with all the shot cups.

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Instructions. Edge the shot glasses with corn syrup and pink sugar. This will give the shot glasses a pink, sparkly rim that makes the cocktail even more festive. Combine 1 oz. of vanilla vodka, 1 oz. of watermelon pucker, and 1 oz. of sweet and sour mix in a cocktail shaker filled with ice. Shake the cocktail shaker vigorously for about 10-15.

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The full recipe for pink starburst shots is at the bottom of the post in the printable recipe card. Dip the glasses' edges carefully in a shallow dish with light corn syrup, cover the rims the dip the rim of the glass into a shallow dish with sanding sugar or edible glitter. In your cocktail shaker, add ice, both vodkas, the Bailey's, a little.

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How to Make a Pink Starburst Shot. 1 — In a cocktail shaker filled with ice, add the vodka, caramel vodka, Baileys Strawberries & Cream, and a dash of strawberry syrup. 2 — Shake well until chilled and pour into a shot glass. 3 — Optional: Garnish with a pink starburst by cutting a small slit in the candy and sitting it on the glass rim.

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1. Edge shot glasses in corn syrup and pink sugar. 2. Combine vanilla vodka, watermelon pucker, and sweet and sour mix in an ice-filled glass. 3. Shake well. 4. Strain into shot glass. 5.

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Delish.com. Wash and dry a mason jar or any other cup with a screw-top lid. Place 5 pink Starbursts in the jar. Pour ¾ cup vodka over the Starbursts in the jar, screw on the lid, and shake well.

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How to Make A Pink Starburst Shooter. Only a few quick steps stand between you and a shot glass full of pink goodness! Place 1-2 tbsp. of pink sugar on a small plate. Place 1-2 tbsp corn syrup on a second small plate. Dip the top of the shot glass into the corn syrup followed by the sugar to coat. Set aside.

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2 ounces (60 ml) fresh or frozen raspberries. 1 ounce (30 ml) lime juice. 0.5 ounces (15 ml) simple syrup. Instructions: Add a handful of ice (3-6 large cubes), rum, raspberries, lime juice, and simple syrup to a blender. Blend on medium-high until smooth. Pour into three to four 2-ounce (60 ml) shot glasses.