Bar Owning – Bartending

Butterscotch Apple


1 Envelope Knox Gelatin

1 Cup Apple Cider

1/2 Cup Butterscotch Schnapps

1/2 Cup Captain Morgans Rum

Cool Whip

Cinnamon Sticks

Caramel Sauce



Put Apple Cider into a medium sized saucepan

Sprinkle Gelatin on top of that

Let sit for a minute

Cook on medium-high heat while stirring to combine

Bring to a light simmer or until gelatin is dissolved

Add Schnapps and Rum

Arrange empty shot cups on serving trays of some kind — to make it easy to carry to the refrigerator when they are ready to be chilled.

Carefully pour ingredients into 1 oz. or 2 oz. paper or plastic souffle cups of your choice

Place into refrigerator until set

Top with Cool Whip, Caramel Sauce, Cinnamon and Cinnamon Stick – The stick can be used to get the jello shot out of cup.


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