Tequila Sunrise Alcoholic Jelly

Ingredients:

Yellow layer

• Cooking spray to spray the pan
• 170 g lemon jelly mix
• 1 cup of hot water
• 1/4 cup orange juice with pulp
• 1/4 cup tequila

Orange layer

• 170 g of orange jelly mix
• 1 cup of hot water
• 1/4 cup tequila

Red layer

• 170 g cherry jelly mix
• 1 cup of hot water
• 1/4 cup tequila

Decoration

• 1 orange, sliced
• 1 jar (280 g) maraschino cherries with stems
• Special equipment: 12-cup silicone bundt mold or jelly mold; cocktail skewers

Preparation:

1. Yellow layer:

   
   Spray a silicone mold with cooking spray; set aside.
   
2. In a large bowl, pour hot water over the lemon gelatin. Stir until the gelatin dissolves. Add orange juice, tequila, and 0.5 cups of cold water. Pour the mixture into the prepared mold. Refrigerate until the jelly is completely set, about 4 hours.

3. Orange layer:

   
   In a large bowl, pour hot water over the orange gelatin. Stir until the gelatin dissolves. Add tequila and 3/4 cup cold water. Pour the mixture into the mold over the first layer of gelatin. Refrigerate until completely set, about 4 hours.
   

4. Red layer:

   
   In a large bowl, pour hot water over the cherry gelatin. Stir until the gelatin dissolves. Add tequila and 3/4 cup cold water. Pour the mixture into the mold, over the second set layer of gelatin. Refrigerate until set, about 4 hours.
   
5. Run a small, thin knife around the edge of the set jelly and turn it out onto a large, flat serving dish. Press the jelly lightly into the top and edges of the silicone mold. Refrigerate until ready to serve, up to 4 hours.

6. Innings:

   
   Just before serving, garnish with orange slices and maraschino cherries, skewered on skewers.