Bushwacker Jelly Shot, looking deceptively innocent in its tiny pleated cup . . .
Those with a sweet tooth will be pleased with the Bushwacker Jelly Shot. The cocktail inspiration is, of course, the Bushwacker Cocktail. Technically, the Bushwacker isn't a dessert drink, but rather a beach or tropical libation - the unofficial cocktail of the island of St. Thomas. What makes a drink a dessert drink, anyway? If an octane rating is involved, the Bushwacker's two varieties of rum and myriad mix of liqueurs, held together with the merest smattering of mixers, likely push it well over to the "beach/tropical" genre.
Its well over appropriate levels for a proper dessert drink, yet lacks the fruit juice I consider key to the "tropical" category. As such, it is my belief that the Bushwacker is in its own class - neither beach-y nor dessert-y, rather, a miracle of modern chemistry in composition and drinkability (or noshability if referring to the gelatin cocktail version).
The remarkable confectionery nature of this jelly shot (and make no mistake, it tastes like candy . . .) resulted in some liberties with the presentation. AND GARNISH - sigh - it's true. That IS Magic Shell drizzled on the top. Forgive me, but there was no other way to get the chocolate on the jelly shot. Melted chocolate is, well, WARM, and tends to go GREY in the refrigerator - very unfortunate on both counts. The other option, gelled chocolate liqueur, isn't quite right either. So, say what you will. I used Magic Shell, it is pretty and tastes great and I will not be shamed - not one bit. (Well, perhaps a smidge, but I'm nearly over it. . . at least until I consider that Toby Cecchini may be reading this and his heart may have just given out at the mention of Magic Shell. However, as I am confident that Toby has better things to do than read this JSTK, fancy cocktail things involving homemade bitters and accoutrements, I will soldier on . . . ) Advisability aside, the ease of Magic Shell can not be argued: drizzle on, pop the jelly shots in the freezer for 30 seconds, and return to the refrigerator until serving time . . .
SO . . . not to change the subject, but I had a few guests in the JSTK photo studio this weekend. The first is not a a guest, precisely . . . you must recognize this adorable auburn ponytail?
JSTK Annie behind the lens . . .
Its none other than our very own, long lost JSTK Annie, the first celebrity jelly shot photographer and foremost authority on same! Look at JSTK Annie's gorgeous shot!
Bushwhacker Jelly Shot, a la JSTK Annie . . .
Also, welcome Intern Bea (aka my Mom)!
Intern Bea took a turn behind the camera and cranked out this beauty!
Bushwhacker Jelly Shot, by Intern Bea
Hope you enjoy Bushwhacker Jelly Shot!
Cheers and XOXOX,
Bushwacker Jelly Shots
- ½ cup water
- 3/8 cup vanilla ice cream, melted
- 2 envelopes Knox gelatin
- ¼ cup Kahlua
- ¼ cup crème de cacao
- ¼ cup Bailey’s
- 1/8 cup light rum
- 1/8 cup dark rum
- 1/8 cup amaretto
- 1/8 cup Coco Lopez
- Magic Shell ice cream topper, for garnish, if desired
Pour water in saucepan, sprinkle with gelatin. Allow gelatin to soak for a few minutes. Add the melted ice cream. Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes). Once combined, stir in the Coco Lopez, rum and the liqueurs.
Pour mixture into standard glass or non-reactive metal 1 lb loaf pan (approximately 8” x 4”). Refrigerate until fully set (several hours or overnight).
To serve, cut into desired shapes. Drizzle with Magic Shell, and place in freezer for 30 seconds to harden. Return to refrigerator until immediately before serving.