Gimlet jelly shots
From Spoon: When you think of foods to enjoy in Maine, you’re no doubt thinking lobster, clams and blueberries. But hey, why not jelly shots? We are here on holiday, after all, and nothing says good times like a jelly shot, right?
Before you shake your head in disgust, forget all about those Dixie cups of vodka and orange Jello you had in college. We’re talking about sophisticated jelly shots in cocktail “flavors” like mojito, negroni, Pimms cup and that WASP-y summertime favorite, the gin and tonic (which we drink a good bit of in Maine). Our inspiration comes from the new book, “Jelly Shot Test Kitchen: Jell-ing Classic Cocktails – One Drink at a Time,” by Michelle Palm.
These tasty little morsels have a lower alcohol content than their frat-party cousins, and most are simple to make. Palm has helpfully noted whether each recipe is “easy,” “intermediate” or “advanced,” and as long as you have the ingredients and a few basic pieces of equipment, you should be able to master any of them. You can get all fancy with silicone molds and exotic garnishes, but to get started, all you need is a metal loaf pan, a sharp knife, and a small offset spatula.
The gimlet jelly shot is delicious and a good one to start with. It’s traditionally made with gin, but you could, of course, substitute vodka.
Getting started with jelly shots
Gimlet Jelly Shots
2/3 cup lime syrup (see recipe below) or Rose’s lime juice
2/3 cup water
2 envelopes Knox unflavored gelatin
2/3 cup gin
green food coloring
lime zest for garnish
Combine the lime syrup (or Rose’s) and water in a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from the heat and stir in the gin.
Pour half the mixture into a metal loaf pan and place in the freezer for 15 to 20 minutes to quick-set. Check often to avoid freezing. Pour the rest of the gelatin into a glass measuring cup and set aside.
When set, remove the pan from the freezer and rack the gelatin with a fork until small, uniform globules form. Use the fork to distribute the globules evenly in the pan.
Pour 2/3 of the gelatin mixture in the measuring cup over the raked gelatin. Add a drop or two of green food coloring to the remaining gelatin. Use a teaspoon to drop spoonfuls of the tinted gelatin into the pan at regular intervals.
Transfer the pan to the refrigerator to chill until set, 2 to 3 hours. Cut into desired shapes with a knife or cookie cutter.
Lime Syrup
1 ½ cups water
1 cup granulated sugar
4 medium limes, each cut into 8 wedges
¼ cup Rose’s lime juice
Combine water, sugar and limes in a medium saucepan. Muddle the limes. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Stir in the Rose’s lime juice. Allow to cool to room temperature.
Another pretty way to present jelly shots
