Ghost Shots

Kathleen Riemer



★★★★★ 1 vote


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4 envelopes unflavored gelatin
1 cup tonic water
3 cups boiling water
2 cans (14 oz each) sweetened condensed milk (not evaporated)
1 1/2 cups light rum
1 teaspoon vanilla
black string licorice, cut into 100 tiny pieces

How to Make Ghost Shots


  • 1Spray 2 (13x9-inch) pans with cooking spray. In large bowl, sprinkle gelatin on tonic water to soften; let stand 5 minutes. Pour 1 cup of the boiling water on gelatin; stir until gelatin is dissolved. In medium bowl, mix condensed milk and remaining 2 cups boiling water. Add condensed milk mixture, rum and vanilla to gelatin, stirring until well blended. Pour mixture evenly in pans. Refrigerate at least 6 hours or overnight until firm.
    Using lightly greased 2-inch ghost-shaped cookie cutter, cut out ghosts. Place on serving platter. Add 2 licorice pieces to each ghost for eyes

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About Ghost Shots

Course/Dish: Cocktails

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