Get your St. Patrick’s Day party started with Irish Car Bomb Jello Shots! Easy to make and even tastier than the original shot!
There’s nothing better to celebrate the wearing of the green than a pint of Guinness. Well, almost nothing. An irish car bomb recipe turned into jello shots is a pretty close second!
Whiskey infused Guinness topped with decadent Irish cream scream “eat me” for your St. Patrick’s Day party. One shot and you’ll be hooked!
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What is an Irish Car Bomb?
An Irish car bomb is a fun bar shot named for the Irish themed ingredients and bomb shot style drink. And with a history of bombings in Ireland, “car bomb” became part of the shot’s name.
A bomb shot – also known as a depth charge or drop shot – is typically a shot glass of hard liquor that’s dropped into a partially filled glass of beer. Think sake bombs and boilermakers.
For an Irish Car Bomb, you fill a shot glass halfway with Irish cream and then the rest of the way with Irish whiskey. Then, drop the shot into a half-filled pint glass of Guinness stout and chug as fast as you can!
A car bomb is Mike’s favorite shot. So much so that I turned it into a Car Bomb Float for him. He has a thing for root beer floats and this was the perfect boozy culmination of his shot/float love.
Now I’m going next level and making car bombs into jello shots! No curdling. No chugging. Just layers of deliciousness ready to make your party pop!
It doesn’t hurt that these cute little guys look like mini pints of Guinness with the Irish cream layer on top.
How to Make Irish Car Bomb Jello Shots
- Start by laying out fifteen 2-ounce plastic cups on a baking sheet. This will make it easier to move the cups around while you’re building the shots.
- Next, you’re going to make the Guinness layer of these jello shots. Start by pouring 1 pouch of unflavored gelatin powder into a small mixing bowl with a pour spout. If you don’t have a bowl with a pour spout, you’ll want to transfer the jello mixture to a liquid measuring cup with a pour spout after everything is mixed up. This way there’s no drippage.
- To the gelatin, add 1/4 cup of cold Guinness and give it a stir. Then leave the bowl alone for a few minutes so the gelatin can soak into the beer.
- Now, take the rest of the bottle of Guinness and add it to a small saucepan. Place the pan over medium-high heat and bring the beer to a simmer.
- After that, pour the hot beer into the bowl with the gelatin and whisk everything together until the gelatin dissolves. Then pour in the Irish whiskey and stir once more.
- Now you can start building the shots. Pour the Guinness mixture into the plastic cups, filling each one about 2/3 full. Then transfer the cups to your fridge and let them chill for 1 hour. The jello will be set, but not firm.
- When the hour is almost up, mix up the Irish cream layer. Pour 1 pouch of unflavored gelatin into the same small mixing bowl. (Rinse all your cooking tools and reuse them. No extra dishes!) Pour in 1/4 cup of cold Irish cream and stir.
- While the gelatin soaks into the cream, bring 1/2 cup of Irish cream to a simmer in the same saucepan over medium-high heat. Then pour the hot Irish cream into the bowl and whisk to dissolve the gelatin. Add in the sugar and whisk until it dissolves.
- Take the shot cups out of the fridge and pour the Irish cream mixture over the top of the Guinness layer. Leave some room at the top of each cup so you can put lids on later.
- Return the shot cups to your fridge and chill for at least 2 hours, or until the jello shots are set. Top each cup with a lid and keep chilled until you’re ready to serve them.
I busted these shots when our friend Phil was over and he totally went off about them. “Best car bombs ever!” he said. I’m calling that a win.
Make a double batch. They go quickly!!
Get your party on with these other jello shots!
- Grasshopper Jello Shots
- How to Make Jello Shots – with lots of flavor pairing ideas!
- Margarita Jello Shots
- Pina Colada Jello Shots
- Moscow Mule Jello Shots
- 1/4 ounce unflavored gelatin powder, (1 pouch)
- 11.2 ounces Guinness stout, divided (1 bottle)
- 1/2 cup Irish whiskey
- 1/4 ounce unflavored gelatin powder, (1 pouch)
- 1 1/4 cups Irish cream, divided
- 1 tablespoon sugar
- Lay fifteen 2-ounce plastic ramekin cups out on a baking sheet. Set aside.
- Pour gelatin pouch into a small mixing bowl or measuring cup with a pour spout. Add 1/4 cup cold Guinness to the bowl and stir. Let stand for 3 to 5 minutes.
- While the gelatin absorbs into the beer, heat the rest of the Guinness bottle in a saucepan over medium-high heat until simmering.
- Pour the hot beer into the bowl and whisk until the gelatin is completely melted. Pour in whiskey and stir to combine.
- Pour Guinness mixture into plastic cups, filling each one about 1/2 full. Transfer to the fridge and chill for 1 hour. (The jello should be set, but not firm.)
- Pour gelatin pouch into a small mixing bowl or measuring cup with a pour spout. Add 1/4 cup cold Irish cream to the bowl and stir. Let stand for 3 to 5 minutes.
- Meanwhile, heat 1 cup Irish cream in a saucepan over medium-high heat until just simmering.
- Pour the hot Irish cream into the bowl and whisk until the gelatin is completely melted. Add sugar and whisk until sugar is melted.
- Pour Irish Cream mixture over the Guinness jello until each cup is almost full. (You want to leave a little room so you can put the lid on later.) Return jello shots to the fridge and chill for about 2 hours, or until completely set. Top each cup with a lid and keep cold until ready to serve.