Mulled wine Fireball jello shots make a great Christmas cocktail and will help any holiday or Christmas party go with a swing. Mulled wine has always been a festive alcoholic beverage but this Fireball jello shot recipe takes it up another notch.
In a small saucepan, heat ¾ cup red wine, cloves, cinnamon sticks, and star anise pod for one hour on low. Do not allow wine to simmer. Remove from heat.
Strain out cloves, cinnamon sticks, and star anise.
The wine reduces pretty significantly. You should have about ⅓ cup left of the liquid but it’s fine if you have a bit more or less. Top off the mulled wine with enough fresh wine to make a total of ⅔ cup. Set aside.
In a small, heatproof bowl, whisk together boiling water and raspberry gelatin until completely dissolved. Add mulled wine, orange juice, and cinnamon whiskey. Whisk until combined.
Pour prepared mulled wine gelatin into 2 ounce shot glasses. Refrigerate for 4 hours, or until set. Top with whole cranberries, orange slices, and a star anise pod, if desired.
Notes
Don’t let the wine boil: Keep it on low to gently infuse without cooking off all the flavor. Chill the liquids: Make sure your wine and whiskey are chilled so the gelatin sets quickly. Use clear shot glasses: The layers and color shine through beautifully for a stunning presentation.