I am dedicating this post to my dear friend Eric, who is feeling down this week. Eric usually doesn't read our silly little blog as he is awfully busy concocting Prohibition era cocktails, making his own bitters, and other such fabulous-ities. But in the rare occasion that he does stop by, I hope that the following translation of a truly uber-classic cocktail, the Brandy Fix, will bring a smile to his face (or "fix him up" - sorry, the pun was irresistible). "Fixes" after all, are a style of cocktail popular in the 19th century before dropping into obscurity. VERY classic, no? (I just learned about Fixes courtesy of the recipe archive of Imbibe magazine - which featured this excellent recipe for a liquid Brandy Fix.)
Pineapple Brandy Fix is a lovely jelly shot for fall - the brandy flavor is subtle, yet rich and is nicely enhanced by the pineapple and lime.
Pineapple Brandy Fix Jelly Shot
Recommended Pan: Standard loaf pan, approximately 8” x 4” or molds
- 1/4 cup plus 2 tablespoons limeade concentrate, strained to remove solids
- 1/4 cup pineapple juice, strained to remove solids
- 1/2 cup water
- 4 tbsp granulated sugar
- 1/2 cup brandy
- 1 tablespoon green chartreuse liqueur
- 2 envelopes Knox gelatin (3 envelopes if you are using molds)
- Chopped pineapple and lime zest for garnish, if desired
Pour the limeade concentrate, pineapple juice, water and sugar into saucepan, and sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat on low temperature, stirring constantly until gelatin and sugar are dissolved (approximately 5 minutes). Remove from heat. Stir in brandy and the green chartreuse. Pour into pan or molds, and refrigerate until set (several hours or overnight).
To serve, cut into desired shapes (or unmold). Top each jelly shot with chopped pineapple and lime zest, if desired. Makes 24 to 30 shots.