Bacon Bourbon Apple Jello Shots are the best late summer party starter! They are the perfect way to cool you down after a hot day of playing in the sun!
What goes better together than pig and apples? Not much! That was the inspiration for these unique jello shots. A little bacon, a little bourbon, some apple juice and you are in apple jello shot heaven! These babies are the perfect summer to fall transition shot.
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If you’re thinking I’m weird for putting bacon on a jello shot, you my friend have not lived! This isn’t just your regular old crumbled bacon. This is sweet and salty, homemade candied bacon that’s freaking amazing with the vanilla and caramel notes in the bourbon. My friend Phil even said these were the best jello shots he’s ever had. Yeah.
See some more of the bacon goodness going on today for Bacon Month by checking out the links below!
Bacon Bourbon Apple Jello Shots
- 2 strips bacon cooked crispy and broken into large chunks
- 5 ounces good bourbon I used Woodford Reserve
- 1 tablespoon unflavored gelatin (or 1 envelope of unflavored gelatin)
- ¼ cup cold water
- ½ cup boiling water
- 2 tablespoons brown sugar
- ½ cup apple juice
- 12 two ounce plastic cups with lids
- 3 strips bacon
- ¼ cup brown sugar
- ¼ teaspoon cayenne
- Place bacon chunks and bourbon in an airtight container, like a mason jar, and let sit for 3 hours on the counter. Remove bacon, recover container, and place in the fridge for 2 hours to solidify the fat from the bacon.
- Strain bourbon through a fine mesh sieve. Set aside.
- Place the 12 plastic cups in a baking pan.
- Pour the gelatin into a medium mixing bowl. Add cold water and stir to combine. Let sit until all the gelatin has been absorbed.
- Add boiling water, and whisk until gelatin has dissolved. Add brown sugar and whisk until dissolved.
- Pour in apple juice and bacon-infused bourbon, stir to combine.
- Pour the apple juice mixture into the plastic cups, distributing it evenly, and filling until just about to the top.
- Place the baking dish in the refrigerator for 6 hours, or until the jello has set.
- Preheat oven to 400 degrees F. Line a baking sheet with foil and coat with non-stick cooking spray.
- In a small bowl combine the brown sugar and cayenne. Pour onto a plate and spread into an even layer.
- Lay the bacon strips on top of the brown sugar, and press down to coat the bacon. Flip the strips over and repeat. You want a good coating of sugar. Lay the bacon on the prepared baking sheet.
- Bake for 7 minutes, carefully flip the bacon over and bake for another 5 minutes. (Watch the bacon so it doesn't burn!) Remove from the oven. Transfer the bacon to a plate coated with non-stick cooking spray and let rest until cool. Chop the bacon into tiny pieces (think bacon sprinkles).
- Pour about 1/2 teaspoon crumbled bacon on to each jello shot and spread into an even layer. Place a plastic lid on each cup and store in the fridge until ready to serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Randy Schorn says
Love it. Great idea
This looks great! Do you put the bacon on top before or after the jello sets?
I put the bacon on after the jello sets. Since the bacon is candied it doesn’t get chewy in the fridge.
I have a bourbon whiskey blend, would that work?
Hi Traci! Any whiskey, bourbon, or blend you enjoy should be fine. I wouldn’t use Scotch though.
Sorry, Nope. Followed directions to a tee….worst jello shots I’ve ever had…had to toss them all….Super bummed bc they looked amazing. And for some reason it only let’s you leave 5 stars and no less.
Vickie Brown says
Why? Was it a texture thing or a flavor thing?
Jen Beyer says
Has anyone tried this with apple jello (perhaps the Jolly Rancher version?)
This is a great recipe but needs some clarification. The bacon infused bourbon is a pretty potent flavor profile. I only added it to the jello mixture by the spoonful until I got the blend I liked. If you pour it all in and are not used to drinking bourbon then it will be too strong. Next time I will substitute the water in the jello mixture for apple juice. The jello seemed a bit bland and was needing more apple flavor once everything set up. Some small tweaks and I will use this in competition as it has everything – sweet, salty, smoky, good textures, and a little heat.
Thank you for your comments and suggestions. I am getting ready to make this for a huge campout. I might have used apple juice instead of water anyway as I usually do that with my jello shots. Appreciate your input.
Is the bacon that’s used top top the Jell-O shots the same bacon that’s soaked in the whiskey, or a different batch altogether? The directions are a bit confusing on this.
Julie Espy says
Hi Christy! It’s a separate batch of bacon so it stays crispy. I’ll clarify it in the recipe card. 🙂
Christine Conner says
was wondering if these could be made in a 9 x 13 pan???? awesome for Green Bay Packer Parties!!!!!