Matthew Micari, owner of Gelology Specialty Creations in the Boston area, calls himself a “gelologist” who works in a “gelaboratory” creating “gelicacies.”

During the past four years, Micari, who views jelly shots as a fusion of art and molecular gastronomy, has created about 80 recipes. He says his most unusual creation is a mix of sour, sweet and spicy that he calls Triple-layered Coconut, Pineapple and Lime Sriachas Shotchas.

Micari has made tiny Mason jars filled with strawberry “jam” and “Gelebration Floats,” raspberries floating in a champagne and elderflower gelatin. To mark the 100th anniversary of the sinking of the Titanic, Micari created “Gin & Titanica — My Heart will Gel On,” complete with a little iceberg. The shot is made with cucumber-infused Bombay Sapphire gin, mint, lime juice, sea salt, rose water and jack fruit syrup. (The rose water, jack fruit and sapphire gin are all references to the 1997 movie.)

Micari is perhaps best known for his “Jell-Obama,” a salted caramel chocolate pudding bust that he made of Barack Obama flavored with the president’s favorite flavors.

You can see more of Micari’s work on his blog at gelology.blogspot.com.

Micari’s tips for beginners include a suggestion to stay away from fresh pineapple, papaya, figs and ginger. Using these flavors will ruin your jelly shot. Certain fruits contain enzymes that break down the proteins found in gelatin, Micari explained, so a shot made with these ingredients (even frozen or dried versions) will never gel. If you’re going to use one of these flavorings, he said, either boil it first or use a canned version of the product.