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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.
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Cheers
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.
