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In a medium saucepan, stir the gelatin and sugar until well combined. Add the remaining ingredients and stir until smooth.
Heat over medium-low heat until the gelatin and sugar have dissolved. If you want to keep all the alcohol, use a candy thermometer to keep your mixture under 90 degrees F.
Once dissolved, use an eye dropper (included with the molds), to fill each gummy bear cavity. This recipe will fill two 50-bear molds.
Put in the fridge for at least 15 minutes to set, up to overnight. Unmold and refrigerate in an airtight container until ready to serve. Keeps for about a week.