When making jello shots, what proportions do you typically use?
For hard liquor like Gin, Tequila or Vodka, I've been using 1 part hot water to dissolve the jello and then 1 part cold spirits. Some of these seem stronger than others.
For a liqueur like Pama (only 17%), it froze in the freezer and I had to wait for it to thaw. I used 1 part cold Pama, but the general consensus was that the shot needed to be stronger.
The Jello seems to gel just fine.