Fruity, ultra-sweet vodka-laced Jello shots were just coming around at about the time I was phasing out of the college-age drinking era, otherwise known as the Sloe Gin Fizz-Pink Lady-Rum Runner epoch. Emboldened by the Espressotini, and inspired by our habitual close to every Italian meal (espresso with Sambuca and a twist of lemon), this was next in the coffee concoctions this week! —wssmom
Soften gelatins in cold water. Add piping hot brewed espresso and stir until dissolved, then stir in Sambuca. Pour into little plastic cups and refreigerate until set. Alternatively, pour into an 8x8 baking dish and refrigerate until set, then cut into square and serve.