By Penelope Bass
Published September 30, 2026
Main Facts: Elevating the Humble Party Jell-O Shot to Fine Art
In the bustling landscape of contemporary mixology, few concepts bridge the gap between high-end cocktail culture and playful nostalgia quite as effectively as Solid Wiggles. Launched in 2020, the brand has redefined what gelatin-based libations can be, transforming a college-party staple into a sophisticated, technique-driven culinary art form.
The enterprise was born out of a creative collision in New York City during the pandemic. Pastry chef Jena Derman was experimenting with intricate jelly cakes when she decided to enlist the expertise of mixologist Jack Schramm. A veteran of renowned, boundary-pushing New York bars like Booker & Dax and Existing Conditions, Schramm brought a rigorous, science-minded approach to cocktail creation.
“The first time we met up, I said, ‘We gotta add booze to these,’” Schramm recalls.
That casual proposition sparked Solid Wiggles, a purveyor of craft jelly shots and boozy cakes that look like stained glass windows yet deliver the complex, balanced flavor profiles of a high-end cocktail lounge. Operating out of a dedicated production facility in Brooklyn, the duo has turned precision gelatin work into a thriving business, servicing bars, direct-to-consumer buyers, and massive corporate and athletic catering accounts.
Chronology: A Day in the Life at Solid Wiggles
To understand how high-concept gelatin desserts go from an abstract cocktail recipe to a jiggly masterpiece, one must look at the daily operations inside the Brooklyn production hub. Operating four days a week with a lean, highly focused team—including two full-time production employees and a dedicated inventory and stocking driver—the workflow is meticulously timed.
9:30 a.m. – Shipping and Scheduling
The workday begins promptly at 9:30 a.m. at the Brooklyn facility. The initial hours are dedicated to fulfilling any morning shipping orders before pivoting to operational logistics. Schramm and the team review manufacturing schedules for the upcoming two-week window, calculating exact production volumes to meet demands across their three core sales channels: 45 percent to bars and restaurants, 35 percent to catering clients, and 20 percent direct-to-consumer.
11:00 a.m. – The Science of Base Production
By 11:00 a.m., active production is underway across three distinct, specialized stations. The process initiates at the base maker station, where liquids are mixed, poured into pans, and transferred to refrigerators to set. This forms the top, crystal-clear layer of the shot—such as the clarified lemon, sugar, vodka, and gelatin foundation that will eventually become a Lychee Martini.
Formulating these bases requires an intricate understanding of chemistry and ABV (Alcohol By Volume) thresholds. Solid Wiggles maintains a rotating menu of 13 flavors, updated two to three times a year. The lineup balances classic cocktails with original creations tailored specifically to the physical limitations of gelatin.
“Super high-ABV cocktails don’t work because the flavor is just booze, so we can’t do things like an Old Fashioned or a Dry Gin Martini,” Schramm explains. “People are always asking for Espresso Martinis, but the texture isn’t nice—rich creaminess doesn’t translate.”
Instead, citrus-driven and tropical profiles reign supreme. Perennial favorites include the Margarita, the Lychee Martini, and a surging Strawberry Daiquiri. Meanwhile, their Aperitivo Spritz swaps traditional Aperol for Faccia Brutto Aperitivo, nodding to the brand’s commitment to supporting fellow local businesses.
1:00 p.m. – R&D and Custom Collaborations
By early afternoon, the kitchen turns its attention to custom research and development (R&D). Solid Wiggles frequently collaborates with major spirits and fragrance brands, pushing the culinary team into uncharted territory.
Recent custom projects include a “Forghetti”—a combination of Borghetti espresso liqueur and Fernet-Branca—commissioned by the latter. Transforming notoriously bitter and heavy ingredients into a viable jelly required inventive engineering. The solution? Transforming it into a “Forghetti & Tonic,” integrating citrus notes and a tonic base to lighten the profile.
This spirit of experimentation has led to permanent menu additions, such as a Gin & Tonic made possible by using tonic as a clear structural base, and a Dirty Martini utilizing a specialty brine that successfully translates into a semi-savory, highly popular offering.
3:00 p.m. – The Injection and Decoration Station
At 3:00 p.m., the trays move to the injection station, the visual heart of the operation where artistry meets execution. Using precision tools like X-Acto knives, rulers, and medical-grade syringes fitted with specialized petal- or leaf-shaped tips, artisans hand-inject intricate floral and geometric patterns using milk jelly.
Once decorated, the bottom layer—which serves as the secondary flavor modifier—is poured. For instance, a Lychee Martini pairs its vodka base with lychee juice and Cap Corse Blanc, while a Cosmo utilizes cranberry juice and Faccia Brutto Aperitivo, typically following a strict 2-to-1 ratio of base to modifier.
5:00 p.m. – Unmolding, Slicing, and Packaging
The final phase of the day involves unmolding, precise slicing, and boxing. Because the production is divided into methodical stages, the full lifecycle of a batch spans three days.
Seasonal shifts heavily dictate the menu. While Halloween was historically the brand’s peak season—fueled by thousands of hyper-realistic eyeball jelly shots—recent years have seen the winter holidays claim the top spot. Winter innovations include a Cosmo infused with amaro for warming seasonal spice, and a scotch-and-spiced-cranberry variation.
Supporting Data: By the Numbers
Solid Wiggles’ operational metrics underscore a burgeoning niche market that bridges casual consumption with high-end culinary arts:
- Founding Year: 2020
- Weekly Output: Approximately 90 trays per week, yielding roughly 7,200 individual shots.
- Cake Production: 15 to 20 specialty boozy cakes produced weekly for special occasions.
- Sales Breakdown:
- Bars and Restaurants: 45%
- Catering: 35%
- Direct-to-Consumer (DTC): 20%
- Menu Scope: 13 rotating flagship flavors, refreshed 2 to 3 times annually.
- Staffing: Two full-time production employees operating four days a week, supported by an inventory and stocking delivery driver.
Official Responses and Industry Reception
The cocktail community has embraced Solid Wiggles not as a novelty, but as a legitimate extension of craft mixology. By applying techniques pioneered in avant-garde cocktail bars to a medium traditionally dismissed as overly sweet and artificial, Derman and Schramm have challenged consumer expectations.
“I think most folks are surprised when they taste Solid Wiggles for the first time because they’re not used to Jell-O being high acid; it’s usually so sweet,” notes Schramm. “With ours, it’s a totally night and day experience.”
This commitment to balance—prioritizing bright citrus notes, structural clarity, and complex modifiers over pure sugar and low-grade spirits—has earned the brand critical acclaim within the beverage industry, positioning them as pioneers of a micro-category.
Implications: Expanding Horizons and Future Partnerships
The success of Solid Wiggles signals a broader appetite within the hospitality and entertainment sectors for elevated, tactile culinary experiences. No longer confined to subterranean cocktail dens or boutique catering events, craft gelatin is breaking into mainstream sports and entertainment venues.
A prime indicator of this upward trajectory is Solid Wiggles’ recent partnership with the Los Angeles Clippers. By securing placement for their craft shots within the arena’s exclusive VIP areas, the brand has unlocked a lucrative new frontier in stadium hospitality. For founders who are self-described basketball fans, the milestone represents a massive cultural and business win.
As Solid Wiggles continues to innovate—balancing whimsical seasonal offerings like amaro-laced winter Cosmos with technical feats like clear tonic bases and semi-savory brine matrices—they are proving that good design and exceptional flavor can elevate any medium, even one as famously jiggling as gelatin.
