Cape Cod and Collins Jiggle Shots

Makes Thirty-Two 2-Ounce Shots
Here grown-up meets coed in a cocktail. More specifically, Mom gets schooled by her son Calder. Yes, these jiggly “shots” are usually the domain of bars in college-town USA, but those are made from neon-powdered Jell-O. Instead, we take a couple of classic cocktails and jiggle them up in a nod to college-party fun.


  • 1 1/2 cups lemonade
  • 1 1/2 cups pure cranberry juice (no sugar added)
  • 2 envelopes gelatin
  • 2 1/4 cups simple syrup, hot
  • 2 cups vodka, divided
  • Juice of 1 lemon
  • 32 (3-ounce) disposable plastic cups


  1. Place lemonade and cranberry juice in separate large heatproof bowls and sprinkle 1 envelope of gelatin over each. Let stand until gelatin blooms, about 5 minutes.
  2. Pour 1 cup hot simple syrup into lemonade and stir until gelatin is dissolved. Pour remaining 1 1/4 cups simple syrup into cranberry juice and stir until gelatin is dissolved. Divide vodka evenly between juices and stir to combine. Stir lemon juice into lemonade mixture.
  3. Place plastic cups on a rimmed baking sheet. Divide juices evenly among cups. Refrigerate until set, at least 8 hours. Jiggle shots can be made and stored, covered, in a refrigerator for up to 1 week.
cook's note
Simple syrup is made from a 1:1 ratio of sugar to water. Keep on heat until sugar dissolves.
Need help with the ingredients? Check our pantry list:
Photo by Jonathan Lovekin