Post amended 2/11/15. This jelly shot recipe was of the very first we created! We put it up on the internet for friends, at popular request, after a barbecue debut. Mind you, this was before Jelly Shot Test Kitchen was a blog or a book - it was just a repository and reference for friends and family. So we didn't do an intro or hello world type post or anything here. Sigh. Simple times. Hope you enjoy!
This jelly shot is a riff on the French 78 cocktail, with champagne and St. Germain liqueur in place of the gin. It is very springtime-y!
"The 78" Jelly Shot
Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)
2/3 cup St. Germain liqueur
2/3 cup champagne, prosecco or cava
2/3 cup fresh grapefruit juice (strained to remove solids)
2 tsp sugar
2 envelopes Knox gelatin
Edible flowers for garnish, if desired
Combine grapefruit juice and champagne in a medium saucepan, sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat. Stir in St. Germain. Refrigerate until fully set (several hours or overnight).
To serve, cut into shapes and garnish as desired. Makes 24-30 shots.
