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The original jelly shot recipe blog! "},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/-\/Blackberry+Liqueur?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/search\/label\/Blackberry%20Liqueur"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Jelly Shot Test Kitchen"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06778128436472739658"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"1"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7457920301970972049.post-8163415338382980962"},"published":{"$t":"2011-05-05T16:51:00.005-05:00"},"updated":{"$t":"2015-02-19T18:32:07.321-06:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Blackberry Liqueur"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bramble"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocktail"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fancy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gin"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jello Shot"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jelly Shot"},{"scheme":"http://www.blogger.com/atom/ns#","term":"New"},{"scheme":"http://www.blogger.com/atom/ns#","term":"NYT"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Times"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Toby Cecchini"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vodka"},{"scheme":"http://www.blogger.com/atom/ns#","term":"York"}],"title":{"type":"text","$t":"The Bramble"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-jQO-2fyuG0Q\/TdxPm4K6L_I\/AAAAAAAAAcw\/fn6EXlIgfRU\/s1600\/DSC_0752+MWP4+-+Copy.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-jQO-2fyuG0Q\/TdxPm4K6L_I\/AAAAAAAAAcw\/fn6EXlIgfRU\/s400\/DSC_0752+MWP4+-+Copy.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Ci\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-size: x-small;\"\u003E\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-size: x-small;\"\u003EA row of Bramble Jelly Shots, a la Toby Cecchini, beckons . . .\u0026nbsp;\u003C\/span\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003C\/div\u003EI have been dying to have a go at the \u003Ca href=\"http:\/\/tmagazine.blogs.nytimes.com\/2011\/03\/17\/case-study-eat-this-drink\/\"\u003EBramble Jelly Shot recipe\u003C\/a\u003E since it first appeared on the NYT blogs in March of this year! \u0026nbsp;A Bramble cocktail is quite divine - a lemon sour base, gin, and a float of blackberry liqueur. \u0026nbsp;The Bramble's translation to gelatin was conducted by noted cocktail expert\/bartender\/author Toby Cecchini, who also wrote the NYT \u0026nbsp;piece. \u003Cbr \/\u003E\u0026nbsp;Take a minute to read the \u003Ca href=\"http:\/\/tmagazine.blogs.nytimes.com\/2011\/03\/17\/case-study-eat-this-drink\/\"\u003Earticle\u003C\/a\u003E if you can - its a tremendously fun read, not only because JSTK is mentioned in the article - Toby's trials and tribulations in Jelly Shot Land are very entertaining! \u003Cbr \/\u003E\u003Cbr \/\u003EWell, Bramble Jelly Shot was certainly worth the wait. \u0026nbsp;It's a wonderful recipe, tasty and gorgeous, with a handsome, well thought out garnish! \u0026nbsp;I tested the Bramble recipe first with gin, as indicated Toby's instructions, but made a vodka version as well, per the preference of one of the tasting groups. \u0026nbsp;The gin version was a bit more complex, but the vodka was extremely tasty too - both were gobbled up in short order! \u0026nbsp; Nice work, Toby - you are welcome at the Test Kitchen anytime!!! \u003Cbr \/\u003E\u003Cbr \/\u003EHope you enjoy! \u0026nbsp; The recipe for Bramble Jelly Shots follows, and is also on \u003Ca href=\"http:\/\/tmagazine.blogs.nytimes.com\/2011\/03\/17\/case-study-eat-this-drink\/\"\u003Ethe NYT article link\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EXO, Michelle\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"line-height: 18.4pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;\"\u003E\u003Cstrong\u003E\u003Cspan style=\"color: black;\"\u003EBRAMBLE JELLY SHOTS\u003C\/span\u003E\u003C\/strong\u003E\u003Cspan class=\"apple-converted-space\"\u003E\u003Cspan style=\"color: black;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"color: black;\"\u003E(\u003C\/span\u003Ewith apologies to Dick Bradsell)\u003C\/div\u003E\u003Cdiv style=\"line-height: 18.4pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;\"\u003E\u003Ci\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-size: x-small;\"\u003ERecipe by Toby Cecchini and reprinted from the NYT Magazine Blogs\u003C\/span\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 18.4pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;\"\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: inherit;\"\u003E\u003Cem\u003E\u003Cspan style=\"color: black;\"\u003EFor the float:\u003C\/span\u003E\u003C\/em\u003E\u003Cspan style=\"color: black;\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 18.4pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: inherit;\"\u003E6 ounces crème de mûre (blackberry liqueur)\u003Cbr \/\u003E7 grams (1 packet) Knox unflavored gelatin\u003Cbr \/\u003E1 package (3 ounces) grape-flavored Jell-O gelatin\u003Cbr \/\u003E1 cup hot water\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 18.4pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: inherit;\"\u003EIn a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 18.4pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;\"\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: inherit;\"\u003E\u003Cem\u003E\u003Cspan style=\"color: black;\"\u003EFor the gin sour:\u003C\/span\u003E\u003C\/em\u003E\u003Cspan style=\"color: black;\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 18.4pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: inherit;\"\u003E1 cup gin (lemon infused) (Note: vodka may be substituted!)\u003Cbr \/\u003E2\/3 cup fresh lemon juice\u003Cbr \/\u003E1\/2 cup sugar\u003Cbr \/\u003E28 grams (4 packets) Knox unflavored gelatin\u003Cbr \/\u003E1 cup hot water.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 18.4pt; margin-bottom: .0001pt; margin: 0in;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: inherit;\"\u003EJuice enough lemons to give you 2\/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go. When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved. Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well. Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and\/or a thin wedge of candied lemon. Or simply slurp.\u003C\/span\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Georgia, serif; font-size: xx-small;\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/8163415338382980962"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/8163415338382980962"},{"rel":"alternate","type":"text/html","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/2011\/05\/bramble.html","title":"The Bramble"}],"author":[{"name":{"$t":"Jelly Shot Test Kitchen"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06778128436472739658"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-jQO-2fyuG0Q\/TdxPm4K6L_I\/AAAAAAAAAcw\/fn6EXlIgfRU\/s72-c\/DSC_0752+MWP4+-+Copy.jpg","height":"72","width":"72"}}]}});