Blueberry-tini Jelly Shots

Blueberry-tini Jelly Shot - fresh and sweet and yum, all in a tiny bite . . .   

Hello all, did you have a nice Halloween?  I am posting this shot of the Blueberry-tini Jelly Shot (last seen as a gruesome trick-or-treat style eyeball) to showcase how pretty and cocktail-party-appropriate this jelly shot really is.  So don't get the wrong idea about our sweet little friend . . . it's more than just another ugly eyeball, er ... face- er . . . oh you know what I mean!

Recipe here . . .

Have a great weekend, and stay tuned for more new recipes soon!

XOXOX Michelle

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Lychee Martini Jelly Shot

Lychee Martini Jelly Shots, one for you . . . two for me!  

Hello everyone!  First, Intern Doug and I wanted to thank you for the amazing comments and feedback on the Jelly Shot Test Kitchen recipe book received via email, on the blog and Facebook!  Its so fun to hear from you!  We read (and treasure) each and every message and do our best to respond
- please bear with us if our reply time is less than speedy.  (And it is admittedly less than expedient, any way you slice it . . . )

Due to the crush of overdue correspondence, I will get straight to the point of this post, the Lychee Martini Jelly Shot.  Hope you are in the mood for a little delightful-ness!

XOXOX

Michelle

P.S.  Hope you have a batch of well-deserved jelly shots in the fridge today for dear old Dad (or any other fatherly types in your life)! 

Lychee Martini Jelly Shot

• 1/2 cup white cranberry juice cocktail
• 1 cup lychee juice (from a can of lychees)
• 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 teaspoon of gelatin powder)
• 1/2 cup vodka
• 1/2 cup peach schnapps (or Cointreau for a less sweet jelly shot!)
• 6 chopped lychees, for garnish

Pour juices into a saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the vodka and schnapps. 

Pour into a standard 1 lb loaf pan (about 9” x 5”).  Refrigerate until fully set, several hours or overnight. 

To serve, cut into desired shapes.  Garnish each jelly shot with a few pieces of chopped lychee, if desired.  

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Blow Pop Martini Jelly Shot

Blow Pop Martini Jelly Shots, watermelon and sour apple flavors

I blame my current candy-inspired cocktail obsession on Three Olives Bubble Gum Flavored vodka, 100%. Although it is unusual for me to steer towards sweet cocktails, I find myself completely overcome with infatuation for this spirit. I concocted these Blow Pop Martini Jelly Shots for JSTK's TV debut on Twin Cities Live (here's the link to the segment if you would like to watch . . .),
and am eagerly searching for more Bazooka-flavor friendly drinks - if you have any inspiration in this regard, please comment or send me an email!

Have a happy and safe New Years Eve, everyone!

Cheers and XOXOX,

Michelle

Blow Pop Martini Jelly Shot

Difficulty:  Easy

Recommended Pan:  flexible silicone mold, small oval savarin shape (24 cavity, I used this one) OR a standard 1 lb loaf glass or non-reactive metal loaf pan (approximately 8" x 4")

Ingredients:

• 1/3 cup frozen lemonade concentrate (thawed and strained to remove solids)
• 2/3 cup water
• 2 1/2  envelopes Knox gelatin (if not using a mold, decrease to 2 envelopes!)
• 3/4 cup bubble flavor vodka (we used Three Olives brand)
• 1 tbsp Watermelon Pucker liqueur
• 1 tbsp Sour Apple Pucker liqueur
• Lollipop sticks and mini cupcake wrappers for serving, if desired

Prepare the mold by spraying lightly with cooking spray, then wiping the mold cavities clean with a paper towel.  (This will leave a very slight residue which will help unmold the jelly shots, without affecting their taste or appearance.)  No preparation is needed if the jelly shots will be set in a loaf pan.  

Pour lemonade concentrate and water into a small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Stir in the vodka. 

Divide the mixture into two bowls. To one bowl add the Watermelon Pucker, to the other, the Sour Apple Pucker.  Pour into molds and chill until fully set, several hours or overnight. 

To serve, unmold.  Cut the lollipop sticks into approximately 1 1/2 inch segments.  Immediately before serving, insert one into each jelly shot and place each jelly shot in a mini cupcake wrapper. 

Yield: 24 jelly shots.  

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Gingerbread Martini Jelly Shots

Its the holidays . . . got gingerbread?  Gingerbread Martini Jelly Shots to the rescue!

As the holiday season is now well underway, I thought that you might enjoy a seasonal jelly shot libation!  Gingerbread Martini Jelly Shot is a sweet, creamy and subtly spicy treat, topped with a tiny dollop of whipped topping and a maraschino cherry segment.


I was after a very nostalgic look for this particular recipe, so set the jelly shots in a heavy cast aluminum teacake/candy mold which had a variety of adorable patterns, all in the same pan (Nordic Ware pan - click here for details).  Although wrangling the jelly shots out of the metal molds was a bit trickier than a flexible silicone mold, the end result was worth the effort!

This recipe could also be set in a standard 1lb loaf pan (about 8" x 4"), and cut into small squares.  (If a mold won't be used, feel free to reduce the gelatin by 1/2 envelope for a slightly more delicate jelly shot  . . . molded jelly shots need a little more body to unmold smoothly! )

Enjoy!  Back soon with more holiday fun!

Cheers, Michelle

Gingerbread Martini Jelly Shots

Ingredients:

• 1/3 cup Monin Gingerbread syrup
• 3 tbsp water
• 3 tbsp sweetened condensed milk
• 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 tsp of gelatin powder)
• 1/2 cup vanilla vodka
• 1/2 cup Baileys Irish Creme liqueur
• 1/3 cup Kahlua coffee flavoured liqueur
• Whipped topping and maraschino cherry segments for garnish, if desired

Pour gingerbread syrup, water, and sweetened condensed milk into a small saucepan and sprinkle with gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is fully dissolved, about 5 minutes.  Mixture will be a bit thick.  When gelatin is dissolved, remove from heat.  Mix in the vodka first, then the Bailey’s and Kahlua, stirring well after to each addition to fully incorporate.  Strain to remove any un-dissolved gelatin solids. 

Pour into molds or pan.  Chill until fully set, several hours or overnight. 

To serve, unmold or cut into desired shapes.  Immediately before serving, garnish each jelly shot with a little whipped topping and a maraschino cherry segment. 

Makes 18 to 24 jelly shots.  


Unmolding Tips (metal mold):

• Allow gelatin to set until completely firm, preferably overnight.
• Before attempting to unmold, loosen the edges of the gelatin by pulling gently either with a clean fingertip or a knife dipped in warm water to loosen. 
•  Dip mold in warm water, just to rim, for 10 seconds (Don't dip for too long, as jelly shots can get a bit melty, losing the crisp detail of the mold.  If this happens, don't worry!  Just return the mold to the refrigerator for 20-30 minutes and try again!)  
•  Lift mold from water and gently pull gelatin from edge of mold with moist fingers. Invert the mold onto a nonstick cookie sheet, and give it a little shake.  Repeat the pulling, inverting and shaking process until all the jelly shots have been removed from the pan.   

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Blackberry Cosmopolitan Jelly Shots

Blackberry Cosmo Jelly Shot, garnished with a paper-thin slice of raw cranberry and a little lime zest. (Shown with Classic Cosmo, left, and Pear Cosmo, back.)

Funny, but it seems like we were just in Cosmo-ville, oh, wait, we WERE just here (with Pear Cosmo, Mandarin Cosmo and Mango too . . .).  What can I say.  I love a Cosmo.  You must admit, although the Cosmo takes a lot of heat, it's a wonderful cocktail for entertaining - how often do you heard someone say, "oh, a Cosmo?  No thanks, I really don't like Cosmos".  Doesn't happen.
Practically everyone will drink a Cosmo - even the manliest of many men (aka my husband - the classic Cosmo is the only pink drink he will sip in public, he also mixes a mean Cosmo!)

So of course my heart skipped when Cocktail Culture featured a Blackberry Cosmo (click here for the liquid cocktail recipe).  Blackberry brandy replaces the vodka found in the traditional recipe, and gives the jelly shot its wonderful coloring. I had to amend Cocktail Culture's recipe in order to achieve the same lovely lavender shade of their liquid cocktail - switched out the regular cranberry juice for white cran and added a drop of purple food coloring.  Cocktail Culture's recipe specified Hiram Walker Blackberry brandy, but I had another brand on hand.  The brand I used was more red than purple.

Hope you enjoy Blackberry Cosmo (recipe follows) - this jelly shot is perfect for your holiday table and beyond.

Cheers, Michelle

P.S. For my U.S. readers (as well as those who somehow managed to escape our borders to the Sofra Mr. M., this means you!  I know you love a turkey and all the trimmings!) have a great Thanksgiving! I'll be back next week with holiday fun!

Blackberry Cosmopolitan Jelly Shots

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1 cup white cranberry juice cocktail
• ¾ cup Blackberry brandy
• 1/8 cup frozen limeade concentrate, thawed and strained
• 1/8 cup water
• 1/4 cup Cointreau
• 2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin.  1/2 envelope equals about a teaspoon of gelatin powder.) 
•  Optional, 1 drop purple food coloring (McCormick's makes one in its Neon Colors set)
• Lime zest for garnish, if desired

Pour cranberry and lime juices into a saucepan and sprinkle with gelatin.  Allow 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 liquors (and, if using, the food coloring), making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.

To serve, cut into shapes (or unmold).  Garnish with lime zest if desired.  Makes 18 to 24 shots.

Links to the rest of the Cosmo family recipes:
Classic Cosmo
Mandarin and Mango Cosmo
Pear Cosmo

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Espresso Martini Jelly Shots

Espresso Martini Jelly Shot - the high octane version . . . 

Recently we had a lively discussion about cocktails with a very charming London attorney (I get barrister and solicitor mixed up, but at any rate, we shall refer to him as Mr. F.).  Mr. F.'s  favorite cocktail is the Espresso Martini, and his rationale for this choice made perfect sense.  An Espresso Martini is most importantly delicious, however, as a secondary consideration, the cocktail is coffee-based, and therefore caffeinated - very important if one is running on empty by nightfall.  A very efficient libation, indeed!

Recipes for the Espresso Martini abound, some with Bailey's or cream added, and some "black".     As you can see, we like a little variety . . .  

Also, the coffee/espresso is the star of the show in this jelly shot - make sure to brew up some of the good stuff!  

Thanks Mr. F. for the jelly shot inspiration!  

Cheers, Michelle

Espresso Martini Jelly Shot

Implements – pyramid flexible silicon mold * 

Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure the pan or rack fits into your refrigerator).

Prepare jelly shot mixture.

Ingredients:

• 1 cup brewed dark roast coffee or espresso
• 2 1/2  envelopes Knox gelatin (or 3 if jelly shots will be sitting out for an extended period)
• 1/3 cup espresso flavored vodka (we used Van Gogh Double Espresso, which was quite nice, but feel free to use your favorite . . .)
• 1/3 cup vanilla flavored vodka
• 1/3 cup Kahlua coffee flavored liqueur
• 1 tsp agave nectar or simple syrup (if desired)
• 1 - 2 tbsp Baileys Irish Crème liqueur (if desired)

Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired. 

If making dual-level jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.

When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.

Refrigerate until fully set, several hours or overnight.  To serve, unmold.  

Makes 15 jelly shots.  

*these can of course be set in a 8"x4" loaf pan and cut into squares for serving.  You may wish to reduce the gelatin to 2 envelopes if setting in a pan - the extra gelatin is vital for smooth unmolding, but not really necessary otherwise.  

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Mandarin & Mango Cosmo Jelly Shots

Mango Cosmo Jelly Shot, garnished with a small wedge of fresh mango

Mandarin Cosmo Jelly Shot (front, pictured with Mango Cosmo Jelly Shot), garnished with a small wedge of mandarin orange

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.

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Pear Cosmopolitan Jelly Shot

Jewel-shaped bites of Pear Cosmopolitan - perfect for a "Girl's Night In" . . .

A new barkeep/mixologist friend mentioned in passing concocting a pear cosmopolitan via a swap of cran for white cran and orange vodka for pear flavored.  Being crazy for all things pear, we couldn't resist a little experimentation with our existing cosmo jelly shot recipe.  The result is a not-too-sweet, mild and undeniably nosh-able jelly shot!


The jewel shaped jelly shots pictured above were set in a specialty ice cube tray.  Although the end result is really cute, it was a bit difficult to achieve.  The tray is constructed with a constrictive band around each mold cavity, which differs from a normal ice cube tray or silicon baking mold.  No problem if unmolding a hard ice cube, but jelly shots are a bit more yielding and delicate.  Not surprisingly, several jelly shots were maimed in the initial unmolding process.  This difficulty was remedied with a few discreet cuts to the upper band of the tray.  (I filled the trays up with water after the cutting/unmolding, and leakage was almost nonexistant - so I definitely plan to use the trays again.)  Kerekes also distributes a very nice faceted jewel mold which I have used in the past with good results.

Another serving option is to set the jelly shots in a loaf pan, cut into squares, and garnish each with a sliver of pear.

Enjoy!

Cheers, Michelle

Pear Cosmopolitan Jelly Shots

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:

• 1 cup white cranberry juice cocktail
• ¾ cup pear flavored vodka (we used Grey Goose)
• 1/8 cup frozen limeade concentrate, thawed and strained
• 1/8 cup water
• 1/4 cup Cointreau
• 2 envelopes Knox gelatin (if using molds, add 1/2 envelope additional gelatin.  1/2 envelope equals about a teaspoon of gelatin powder.)  
• Sliced pear for garnish, if desired

Pour cranberry and lime juices into a saucepan and sprinkle with gelatin.  Allow 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 liquors, making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.

To serve, cut into shapes.  Garnish with sliced pear, if desired.  Makes 18 to 24 shots.

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Cosmopolitan Jelly Shots

Post amended 2/11/2015: Cosmopolitan Jelly Shot was the very, very VERY first jelly shot recipe I ever created! I made it in my pretty white kitchen in Edina, MN for a BBQ with a group of friends. Shortly thereafter, word of the Cosmo jelly shot had spread to friends and family, and so we put the recipe up on a blog just to make it easier to find. A few weeks later, we had a book deal with Running Press. And the rest is jelly shot history! Speaking of history, below is one of the first jelly shot photos we ever took. 

You may find this recipe a bit stout. The Edina ladies liked their liquor, and always wanted everything super strong, but with no calories. I was able to deliver 50% of that proposition! For a lighter jelly shot, but the vodka back by 1/4 cup, and add 1/4 cup more cranberry juice cocktail. 

Cosmopolitan Jelly Shot

• 1 cup cranberry juice cocktail
• 1 cup orange flavored vodka
• 1/4 cup Roses lime juice (or fresh lime juice and a dash simple syrup or agave nectar)
• 1/4 cup Grand Marnier (substitute Cointreau or Triple Sec for a milder tasting jelly shot)
• 2 ½ envelopes plain Knox gelatin (1/2 envelope equals ¾ teaspoon)
• Lime zest for garnish, if desired

In a saucepan, sprinkle cranberry and lime juices with gelatin. Allow to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Stir in the liquors, making sure to fully incorporate. Pour into pan or molds, and chill until set, several hours or overnight. .

To serve, cut into desired shapes.  Garnish with the lime zest. Makes 18 to 24 shots.

Note: the above (like the vast majority of our recipes) is true to the classic proportions of it's cocktail inspiration.   But, everyone's taste is different - feel free to replace a little of the vodka with cranberry juice cocktail if you like.  This makes me think of brave Test Kitchen volunteer Shari, and The Case of the Booze-tastic Lemon Drop Jelly Shot.  (Yikes!  To be discussed in a later forum.  Sorry 'bout that Shari!)

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