I am most dangerous in the kitchen when I am bored. 
I started out with carbonated Jell-O, where you use a soda(instead of cold water) that you think might go with whatever flavor you have on hand. The orange/orange turned out pretty well, btw.
Next up is alcohol…and I’m not talking that old standby, Jell-O shots. I am going to attempt to make Beer-O, served in beer mugs with a bit of whipped cream “beer foam” as a topping. Any suggestions for type of beer and/or flavor of gelatin? Or should I go with an unflavored gelatin?
“They called me mad at the culinary institute!”
I graduated from The Arkham School For Culinary Arts.
“If you were sent here, your goose is cooked”
My theory is that anything good with jello is better without jello.
This is like asking what pairs well with a dog shit sandwich.
You could try out some combinations that already exist. People mix Corona and lime for example. And Blue Moon Belgian White is often served with a slice of orange.
Did you use boiling soda to dissolve, then cold soda to finish? We like Diet Cherry Coke Zero with Diet Wild Cherry jello.
I love pizza; I also love dessert pizza. So hmm, a savory jello…intriguing. I have no experience with that…I wonder if aspic recipes might hold some inspiration and guidance for you.
As far as beer with a fruit, I’ve tried it but it’s not my thing. Plain would be ok. Also I’ve never had it but I know some like Clamato. Anything like that you’d want to pursue?
If you go purist, just beer, I wonder if you couldn’t do something savory for the foam, like a Guiness faux meringue.
Good luck!
My husband once tried doing Gatorade gelatin with unflavored gelatin powder. He said it worked. I find Gatorade icky enough that I didn’t sample.
Conventional wisdom has it that you can’t put raw pineapple pieces into Jello because it won’t gel because of the acid. So I’m wondering how it works when you use a carbonated beverage, which has carbonic acid.
Have you tried any recipes with Jello and Horse yet? In the “Horse of Another Color” scene in The Wizard Of Oz, they colored the horse by slathering it with colored Jello. Then they had to shoot the scene quickly before the horse could lick it off.
It’s because of enzymes that it’s not supposed to gel, not acids.
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Conventional wisdom has it that you can’t put raw pineapple pieces into Jello because it won’t gel because of the acid. So I’m wondering how it works when you use a carbonated beverage, which has carbonic acid.
Not acid…bromelain.
There’s a common summer drink here which is 50% beer / 50% lemonade. Maybe try it with lemon flavor?
I saw a picture of someone who made boozy deviled eggs. Instead of using the yolk, they filled the egg whites with red jello shots. Pretty, but not sure I would try them.
I’m not sure this site has been updated in years. But it has some fun ideas - http://jelly-shot-test-kitchen.blogspot.com/ - it might be a jumping off point.
There’s raspberry lambic ale. Raspberry jello and beer.
I’d lean towards unflavored gelatin because flavored Jello tends to taste so artificial. It’s like grape juice vs grape drink.
I’d like to try a sour beer combined with a sweet jello flavor.
This thread needs more aspic.
Years’n’years ago, a friend threw a small New Year’s Eve party and served champagne jello. I think she used champagne in the white grape flavor, and whipped some of it (maybe in a blender) for the top layer. Made it in champagne glasses and everything. Fancy.
The title of this thread reminded me of this series by a youtuber called EmmymadeinJapan. She makes Jello retro recipes, among other things. Here’s a playlist.
The first is spaghetti-o jello with sausages, tuna salad jello and 7-up mayonnaise jello, savory lime cheese jello, jello crown jewel cake, jello worms, cheeseburger jello aspic and coca-cola jello salad, among others.
Since you said you were feeling adventurous, I thought I’d throw these in.
Throw in, or throw up? 