Paloma Jelly Shots

Paloma Jelly Shot, topped with a tiny grapefruit segment

Ah, the Paloma Cocktail, such an enigma . . . a month ago, I did not know it existed, then suddenly, there it was, around every corner: featured in the cocktail column of my husband's fitness magazine; mentioned askance in various watering holes; and served by friends of friends at cocktail hours and dinner parties alike.  However, the Paloma cemented its candidacy for gelatinization when nominated in an informal end of summer cocktail survery conducted by none other than dashing economist and occasional man about town, Mr. F.




We agree with Mr. F. and other Paloma aficionados that it is a perfect end of summer cocktail.  The only dissention regarding the Paloma appears to involve . . . well, grapefruit soda.  Is it Jarritos, Peńafiel, or, as some purport, Fresca?  Not wishing to ignite hostiilities between potentially warring factions, I opted for Izzy's sparkling grapefruit juice in our gelatin translation of the Paloma.  Not only was the Izzy's quite delicious, it lent a lovely flushed shade to the jelly shot.


A financier (ingot shaped) flexible silicon mold was used for the jelly shots pictured above.  If using a mold, add an additional 1/2 envelope of Knox gelatin to the recipe below - a slightly firmer jelly shot is easier to pop out of the mold cavities.


One final production note - a pinch of salt, although vital to the Paloma cocktail, was omitted from the jelly shot recipe below, as the salt introduces a certain earthiness that might not always be welcome in a gelatin.  (That is my sense, at any rate.  Paloma Purists, commence salting at your own risk!)

Paloma Jelly Shot

Difficulty:  Easy

Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm) or flexible silicon molds

1 1/3 cup grapefruit soda (we used Izzy's sparkling juice)

2 tablespoons frozen limeade concentrate (thawed)

2 envelopes Knox gelatin

2/3 cup agave tequila

Fresh grapefruit segments for garnish, if desired

Pour soda and limeade concentrate into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Mixture may be foamy initially, but this will disapate. Remove from heat.  Stir in the tequila. Pour mixture into loaf pan or molds. Place in refrigerator to set (several hours or overnight). 

To serve, cut into desired shapes (or unmold).  Garnish each jelly shot with a small grapefruit segment, if desired.

Makes 18 to 24 jelly shots.   


Cheers, Michelle


P.S. It's not to late to nominate your favorite end of summer cocktail for gelatinization!  Comment below, or email to main@jellyshottestkitchen.com.

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Cucumber-Lime Margarita Jelly Shots

Cucumber-Lime Margarita Jelly Shot, tied up with cucumber ribbons.  Cayenne Sprinkle on the side

Last week we put out a call for favorite end of summer cocktails.  Uncle Al came to the rescue with a recipe from the lovely ladies at Three Many Cooks (check out Three Many Cooks fantastic website for the liquid cocktail version, as well as an abundance of other delights).
The Three Many Cooks cocktail recipe includes cucumber puree, which we adore, however, strangely, cucumber is a flavor that becomes about 600 times as strong when gelatinized (and bitter to boot - yikes!) - so we made due with a little muddled cuke in our jelly shot rendition, and its still fresh and flavorful.  Cayenne Sprinkle adds a subtle kick and a salted-rim authenticity to this margarita jelly shot.

We love Cucumber Lime Margarita in both liquid and gelatin form - hope you enjoy at your next end-of-summer soirée!

Cucumber-Lime Margarita Jelly Shots

Difficulty:  Easy

Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)

Implements:  Muddler and a cocktail shaker

Ingredients

3/4 cup agave tequila

1 cucumber

1/2 cup water

1/2 cup frozen limeade concentrate (thawed)

2 envelopes Knox gelatin

1/4 cup Cointreau

Cucumber ribbons and Cayenne Sprinkle for garnish, if desired (recipe below)

Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons).  Place the chopped cucumber in cocktail shaker and muddle vigorously.  Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).  Pour water and limeade concentrate into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.  Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight). 

To serve, cut into desired shapes.  To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler.  Tie each jelly shot with a ribbon.  Trim ends to desired length. 

Makes 18 to 24 jelly shots.

Cayenne Sprinkle

1 tbsp large crystal sugar

1 tsp kosher salt

1/8 tsp cayenne pepper

Mix ingredients, and place in small bowl for dipping.

Any more thoughts on end of summer cocktails?  Would love to hear about your favorites, either via comment to this post or email to main@jellyshottestkitchen.com.

Cheers, Michelle

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Ocean Margarita Jelly Shots

Post amended 2/11/15. This jelly shot recipe was of the very first we created! We put it up on the internet for friends, at popular request, after a barbecue debut. Mind you, this was before Jelly Shot Test Kitchen was a blog or a book - it was just a repository and reference for friends and family. So we didn't do an intro or hello world type post or anything. Sigh. Simple times. Hope you enjoy! 

Note that this recipe makes a fairly "stiff" jelly shot - for a milder version, substitute up to 1/4 cup of the tequila and 1/4 cup of the Blue Curacao with equal amounts of water!  

Ocean Margarita Jelly Shots

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

Ingredients:

• ¾ cup 100% agave tequila
• ½ cup Blue Curacao
• 2/3 cup Roses lime
• 1/3 cup water
• 2 envelopes Knox gelatin
• 1-2 tbsp sugar or agave nectar (if desired)

Pour lime syrup, sweetener and water in a saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Remove from heat, stir in tequila and Blue Curacao.  Pour into pan.  Refrigerate until fully set (several hours or overnight).

To serve, cut into desired shapes.  Makes 18 to 24 shots.  

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