In a medium heat-safe mixing bowl, pour in the cherry Jell-O powder.
Carefully add 1 cup boiling water. Stir continuously for about 1–2 minutes, ensuring the gelatin granules dissolve completely. A clear, deep red liquid with no visible sugar crystals means it’s fully dissolved — this step is key for a smooth texture.
Step 2: Add the Whiskey
Pour in ¾ cup Fireball cinnamon whiskey and stir gently to combine. The mixture should be warm but not hot; if it’s too hot, the alcohol will begin to evaporate and reduce the intensity of flavor.
Allow the liquid to cool slightly for a few minutes so it doesn’t warp or melt the plastic shot cups during pouring.
Step 3: Pour into Shot Cups
Using a liquid measuring cup or a small pitcher with a pour spout, evenly divide the mixture into 12 plastic shot cups, filling each about ¾ full. Leave a little space at the top for optional toppings later.
Place the filled cups on a flat tray or baking sheet to keep them steady and easy to transfer.
Step 4: Chill to Set
Transfer the tray of cups to the refrigerator. Chill for at least 2 hours, or until the Jello shots are completely firm to the touch. The texture should be bouncy but stable — perfectly scoopable or slurpable.
