Mandarin Cosmo Jelly Shot (front, pictured with Mango Cosmo Jelly Shot), garnished with a small wedge of mandarin orange
Mango Cosmo Jelly Shot, garnished with a small wedge of fresh mango
A reader inquired if Jelly Shot Test Kitchen had any recipes featuring mandarin vodka, his wife's favorite liquor. (Isn't that the cutest thing? We think its 100% adorable when guys are sweet on their wives . . . ) Apart from the traditional Cosmopolitan Cocktail, we really didn't have anything with mandarin vodka, and as delicious as a Cosmo is, it does't really showcase the sweet orange-y goodness of the spirit. So we tweaked the classic a bit, and created Mandarin Cosmo and Mango Cosmo Jelly shots - these should fit the bill for all you mandarin vodka lovers out there!
If you are a fan of flavored vodka, check out Hangar One brand. Its flavored with the actual fruit - sweet mercy . . . it is so good! We tried the mandarin flavor in these jelly shots, and went straight back to the store to pick up the citrus, raspberry, and lime. (This is not a sponsored post - we were just so impressed with Hangar One that we can't help gushing!)
Cheers,
Michelle
Mandarin Cosmo Jelly Shots
Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)
Ingredients:
- 3/4 cup plus two tbsp white cranberry juice cocktail
- 2 tbsp orange juice, strained to remove solids
- 2 tbsp limeade concentrate, thawed and strained to remove solids
- 2 tbsp water
- 2 envelopes Knox gelatin
- ¾ cup mandarin or orange flavored vodka (we love Hangar One)
- 1/4 cup Cointreau
- Mandarin orange segments for garnish, if desired
Pour juices, lime concentrate and water into a small saucepan and sprinkle with gelatin. Allow gelatin to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Remove from heat. Stir in the vodka and Cointreau, making sure to fully incorporate. Pour into pan, and refrigerate until fully set, several hours or overnight.
To serve, cut into squares. Garnish with mandarin orange segments, if desired. Makes 18 to 24 shots.
Mango Cosmo Jelly Shots
Recommended Pan: Standard Loaf Pan (approximately 8” x 4”)
Ingredients:
- 1 cup Mango nectar (we use Ceres Mango juice blend)
- 2 tbsp limeade concentrate, thawed strained to remove solids
- 2 tbsp water
- 2 envelopes Knox gelatin
- ¾ cup mandarin or orange flavored vodka (we love Hangar One)
- 1/4 cup Cointreau
- Mango segments for garnish, if desired
Pour mango nectar, lime concentrate and water into a small saucepan and sprinkle with gelatin. Allow gelatin to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Remove from heat. Stir in the vodka and Cointreau, making sure to fully incorporate. Pour into pan, and refrigerate until fully set, several hours or overnight.
To serve, cut into squares. Cut small pieces of the mango segments for garnish, if desired. Makes 18 to 24 shots.
12 comments:
Ohhhhhhh boy!!
(Writing "Hangar One" on my list right now!)
These look delicious! I'm having a little get-together with a bunch of my burlesque-dancer friends, and this would go over great!
http://lookaredherring.blogspot.com/
These look awesome! Great pictures! :)
Looks awesome!
FYI: Hangar One also makes one of the smoothest regular vodka's for Martini drinks. I have a friend who bartends at a vodka only bar and she recommended it above Belvedere, Grey Goose, etc. I'm not surprised they make awesome flavored vodkas, too!
Oh how lovely, please post some to me LOL.
How much is "an envelope" of gelatin. As our gelatin is not sold in "envelopes" it would help to know a precise quantity.
Thanks everyone!!
Barry, the Knox gelatin envelopes contain about 2 1/4 teaspoons of gelatin. Not sure how the different brands compare - but each envelope of Knox will gel about 1 cup of liquid. If its no trouble, let me know where you are writing from and what brand of powdered gelatin you are using - I will try to obtain some for testing and add to the gelatin conversions page!
Cheers, Michelle
Love that. So glad someone was sweet enough on his wife to have you imagine this one up.
So Hangar One, must remember that.
I made both of these the other day for my reading group girls. I didn't have Hangar vodka but did have Absolute Mandarin. I made the mango ones using a 8x4 pan and the other using little silicone molds for ice cubes. The mango one came out very easily and I was able to cut them up into squares. They were quite firm, almost too much so but they were very tasty and potent. The orange ones didn't come out so well. While they tasted good it was almost impossible to get the out of the molds without them breaking.
I think the way to go for me from now on will be to make them using a pan and cutting them up using cute cookie cutters. I picked up a pack of little flower cookie cutters from a Japanese food market.
Thanks for the great recipes. I'll be making others from your site for sure!
Hi LeelooD - thanks for your kind note, and sorry you had difficulties with the Mandarin Cosmo Jelly Shot recipe using a mold! Next time you make try the recipe, add 1/2 envelope more of the gelatin - this will give it a little more body and result in less breakage coming out of the molds . . .
Cheers, Michelle
Do you grease the pans or containers used to make the shots; if so, what's the best way to prep the pans to facilitate removal?
You can prepare the pans per the directions for flexible silicone molds. Usually prep isn't needed for a glass or metal pan, but it does make it a bit easier to get that first jelly shot out, so prep away if you desire! Prepare the pan/molds with a light application of cooking spray. Then wipe clean with a paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Hope that helps! XO
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