Jello on a cocktail!? Oh hell to the yes! Nothing will make you feel as breezy and cool as this Mai Tai recipe which is a little hybrid of various childhood summer treats; slushies, jello, and a touch of cyclone popsicle vibes (remember those?) by way of blue curaçao.

First off, I made a slushy using frozen pineapple chunks and just a few chunks of mango, which are not part of a Mai Tai, but they help make the drink thicker and brighter (pineapple tends to go pale when you freeze it and blend it). Then I made some good ol’ jello (literally, from the box), and added blue curaçao to make it boozy, cut it up in cubes so it looks like gems, and plunked it on the drink. Finally, it all gets topped with an explosion of fresh edible flowers and berries.

Oh by the way, I scrapped the orgeat syrup, cuz I feel it’s way too intense (and there’s sweetness from the fruit plus some amaretto to make up for it), but feel free to add it back in there if you fancy.

I like to think of this as an update on the classic and it doesn’t hurt that it also looks super cute! If you want to go into full “summer vibin’” mode with your friends or you just want to cool down and feel like you’re in the tropics without leaving your apartment, then this is definitely for ya!

west elm - Mai Tai Slushy with Curaçao Jello

Mai Tai Slushy with Curaçao Jello
Makes 2

    1 cup frozen pineapple chunks
    ½ cup frozen mango chunks
    1 oz Dark rum
    1 oz White rum
    1 oz Amaretto liqueur
    Blue curaçao
    1 pack jello blue gelatin
    Limes, mint, berries and edible flowers to garnish

west elm - Mai Tai Slushy with Curaçao Jello

1. Start with the jello: mix the jello with ½ cup of boiling water, then add ½ cup of blue curaçao, let the mix cool down, then place in a small glass bowl and chill until set (about 2-4 hours)

west elm - Mai Tai Slushy with Curaçao Jello

2. Once the jello is set, take it out of the mold (submerge the bowl in warm water for a bit to loosen it), then cut the jello in small cubes, place in the fridge.

west elm - Mai Tai Slushy with Curaçao Jello

3. Take a blender and add the pineapple, mango, dark and white rum, and amaretto. Blend on high speed until it gets slushy. If it’s too thick, add a tiny splash of water to get it going. Taste for booziness and adjust if needed (if it’s too sweet for you, add a squeeze of lime juice)

4. To serve, pour the slushy into the glasses, then add the curaçao jelly (at this point you can add about an extra 1tbsp of curacao if you want to have a little drippy effect) and garnish with a wedge of lime, edible flowers, and berries.


west elm - Mai Tai Slushy with Curaçao Jello

west elm - Mai Tai Slushy with Curaçao Jello

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