Gimlet 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.



Cucumber Cosmopolitan

In a cocktail shaker 3/4 filled with ice, pour

3 oz. Hendrick’s Gin

1 1/2 oz Cointreau

Fill with white cranberry juice and top with juice of 1/2 lime

Shake well and strain into martini glasses. Garnish with a slice of cucumber.