Wednesday, February 11, 2015

Pimms Cup Jelly Shots

OMG! It's our old friend, Pimms Cup (No. 1). Some of you may be experiencing some de ja vu as this recipe appears in the Jelly Shot Test Kitchen recipe book of classic cocktail inspired delights. HOWEVER, it was also published on Serious Eats and bon appetite sites back in 2011! (Ah, 2011. Book releases. Press. Good Times.) As such, we can share the recipe here with you on the blog as well, for ease of recipe reference.

But back to the recipe. Pimms Cup Jelly Shots is one of our all time favorites. We smile just thinking about it, let alone making a batch. So cute, so fun with its sweet little fruit bouquet -  a tiny bite of summer!

Cheers and XO!


Pimms Cup (No. 1) Jelly Shots

Pan and Accoutrements: 1-pound loaf pan (approximately 8” x 4”), large cocktail shaker and cocktail muddler


  • 4 strawberries
  • 1 orange slice (about 1 inch), coarsely chopped
  • 2 large sprigs fresh mint
  • 1 (1-inch) piece cucumber, coarsely chopped
  • 3/4 cup Pimm’s No. 1 Cup
  • 6 ice cubes
  • 2/3 cup ginger ale
  • 2/3 cup lemon syrup (recipe follows)
  • 2 envelopes Knox gelatin
  • Slivers of cucumber, strawberry, orange, and mint for garnish if desired

Lemon Syrup:

  • 1 ½ cups water
  • 1 cup granulated sugar
  • 4 medium lemons, each cut into 8 wedges

Make the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.

Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!

Muddle fruit together the strawberries, orange, mint, and chopped cucumber in a large cocktail shaker. Add Pimm’s and the ice cubes and shake vigorously. Strain liquid through fine mesh strainer and set aside (you should have approximately 2/3 cup of liquid).

Combine ginger ale and lemon syrup in saucepan in a medium saucepan and sprinkle with gelatin. Allow 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 heat and add the reserved Pimm’s liquid, stirring well to blend. Pour into pan and chill until fully set, several hours or overnight.

To serve, cut into rectangles. Add spectacular garnish. First, peel “ribbons” from cucumber using a vegetable peeler. The ribbons should be about 6 inches long for easy handling. Group the slivered fruit and mint as desired, and tie each bundle with a cucumber ribbon. Trim the ribbon ends to desired length. Place a fruit bundle on each jelly shot.