And now, an Important Safety Tip . . .

Dangerous Goods: Batch 1 Lemon Drop Jelly Shots

Most frequent of the JSTK Frequently Asked Questions (and we are 100% serious) is, "JSTK, can you find a way to put more alcohol in jelly shots?"  First, JSTK is all about the delicious, lovely, wiggly cocktail fun and not necessarily the octane of same.  However, since the topic of has been broached, rest assured that the JSTK jelly shots are plenty booze-tastic to start with. 

To illustrate, recall the classic Vodka Jell-O shots in the little plastic cup?  Now, remember the effects?  Yeoouch - we do. . .  The ratio of water to booze in a classic Jell-O shot is 3:1!  On the other hand, the vast majority of JSTK shots employ ratios similar to their cocktail inspirations - a 2:1 or 1:1 ratio of mixer to hootch.  Significantly higher than a classic Jell-O shot.  The moral of the story?  Don't be fooled - they only TASTE like candy . . . jelly shots are indeed cocktails!

Now back to the question of taste . . . its true that some alcohols may be gelatinized in their virgin state.  Other cocktails, including certain vodka-heavy drinks, may taste like heaven shaken with ice, but gelatinized . . . do not compute.  Which brings us to the Lemon Drop, and the to Lemon Drop Incident alluded to in previous posts.

We do taste and fret over each recipe (in all fairness, the liquid form the inaugural batch of Lemon Drop Jelly Shot was true to classic cocktail proportions and as bright and citrus-y as any we have had).  Once the mix is right, we proceed to gelatinization.  We also sample a tidbit of the shot immediately after the mixture set up.  We are like kids on Christmas - just can't help ourselves.  (Anyway, initially gelantinized batch 1 of Lemon Drop was yum.)

However, some how, some way, sinister forces congregated in the dark recesses of the refrigerator, penetrated the foil-covered Lemon Drop Shot pan, and concentrated the vodka taste exponentially, completely drowning out the shot's intended lemon and sugar crystal goodness.  And that, gentle readers, is how brave tester Shari came to: 1) consume a jelly shot that was rendolent of rubbing alcohol; 2) scorch the delicate insides of her mouth; and 3) earn the distinction of being the first (and only!) unfortunate victim of what is now commonly referred to (at least in JSTK circles) as Lemon Drop Syndrome (LDS for short). 

Finally, we are pleased to report that JS Annie (our intrepid photographer) is back in state from her travels.  Watch for her travel notes and perhaps a new Jelly Shot or two (we don't want to jinx it, however we think we are VERY CLOSE to perfecting the Sambuca!).

Cheers,

JSTK

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September 12, 2009 Tester Feedback

 

Contestants for the 9/12 Test Plates

Pictured: Margarita, Tequila Sunrise, Key Lime Pie & Washington Apple

My oh my . . . tester feedback is piling up!  The September 12, 2009 batch of plates contained five flavors, four brand new recipes and a revamped Tequila Sunrise (using juice from concentrate rather than fresh squeezed).  Here's what our testers thought:

• Margarita - For this shot, we modified a classic margarita recipe and used 100% agave white tequila with a large crystal sugar garnish to allow for a true to life mouth feel of a margarita (i.e. the salty glass rim).  While testers agreed that a few crystals of salt could be accomodated with no ill effects, most felt that a full on salt garnish would be too literal a translation and bring the drink to the knife edge of well, a. . .  savory aspic.  Although all our testers liked this shot, some felt the gelatin medium certainly increased the intensity of the tequila flavor.  One tester surmised, ". . . perhaps use a touch less [tequila], or increase the cointreau, lime and simple syrup," which we have duly noted.   
• Key Lime Martini - This shot was a fairly literal interpretation of the key lime martini.  We suspected that the amount of alcohol (significant) in this shot might result in something close to the 'lemon drop incident" of earlier this month (as referenced in previous posts, although we owe this unfortunate series of events its own headline in blogland - if nothing else a cautionary tale for jelly shooters everywhere).  As such, we used Roses lime juice instead of fresh, and added a heathy dose of simple syrup to the mix.  While most testers thought this shot was good, they also found it to be on the tart side and indicated it would "benefit from a little sweetness".    
  

Key Lime Martini Jelly Shots

• Key Lime Pie Martini - It had a lime layer, it had a pie layer, and we also sent along a graham cracker crumb garnish for dipping (the crumbs provided a lovely soft, sweet counterpoint to the shots lime and cream layers).  It was "Yum!", "Yum!" and "Yummy!" across the board - this shot was universally loved by the testing panel, and we must admit it is at the head of the class for us as well.  
• Washington Apple - A brilliant and tasty suggestion from a tester.  We couldn't stop ourselves - photos of this adorable and delicious shot were already posted, several days ago (well ahead of this writing). The Washington Apple shot deemed a success by the majority of our tasting panel, apart a few testers who did not care for the slight whiskey finish at the end of the shot.  However, the dissenting testers were upfront about their lack of appreciation for that caramel colored spirit in general.  Whiskey drinkers, on the other hand, rejoiced! Declared the shot was "perfect", and "better than candy". You know who you are!
  
• Tequila Sunrise II - While we are always advocates for using freshest and best ingredients, this shot was just as delightful, but not identical, using juice from concentrate.   The concentrate version was slightly more acidic than the fresh squeezed, and the tequila taste was also slightly stronger as a result, as pointed out by a tester.  However, these imperfections are easily rectified with certain adjustments for type of juice, desired octane level and sweetness. 

A million thanks to our astute and generous testing panel for sacrificing their delicate palates in the name of jelly shot science!  More to come!
 
Cheers, JSTK

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September 10, 2009 Tester Feedback

A test plate with shots & garnish getting prepped for the road

Tester feedback regarding the September 10, 2009 Tasting Menu is in! Five shot varieties were distributed to testers, including four new recipes (Chocolate Martini, White Chocolate Martini, Grasshopper, and Sambuca) and one refurbished recipe (Dreamsicle II).

A lesson learned is that a forty minute drive time outside of a cooler adversely affects the texture and surprisingly, the taste, of several of these delicate creme dessert style shots. Future test plates will ride in ice cooled comfort to their final destinations to ensure best product for testing. As a side note, several of the more fruity / sturdy varieties traveled in a cooler on a three hour road trip plus over-nighted in a hotel refrigerator prior to tasting with no ill effects, so they are not all hot-house flowers.

Sentiment on the two dessert martini varieties was quite positive. "Would choose over dessert. Not sure you could impove them!", said one tester. "Very true to the cocktail version", said another. From yet another tester, "[T]hese shots are not as pretty as some of the others but I like the taste very much." However, two testers felt the shots could be improved by lessening their booziness and adding more actual chocolate and white chocolate flavor.

The Grasshopper Jelly Shot, after much toil, worry and reformulation (the pastel rubber debacle of earlier this week), was a home run across the board. Even the two dissenting martini shot testers enjoyed the Grasshopper, texture at room temperature aside. Hurrah!

Not surprisingly, the black licorice-flavored Sambuca Jelly Shot (a crystal clear shot peppered with slivers of black Twizzler) was love-it-or-leave-it for testers. Additionally, the texture of the shot was less than firm due to its high alcohol content (no mixers were used), and as a result the shot was very difficult to consume. Still many testers enjoyed this shot. "Yummy . . . more gelatin [needed], fell apart, stuck to bottom. LOVE THE LICORICE!", exclaimed one tester. "I am not a big licorice fan but I do like how this tastes. I frankly like it better than a shot of Sambuca," said another. Other testers were less than amused. "What's the black stuff? Looks like eyeballs!"

Regarding Dreamsicle Jelly Shot II, all the testers agreed that the orange taste was brightened in this go round. Unfortunately, the reformulation led to overall aesthetic difficulties, as well as a negative impact on mouth feel of the cream layer (i.e. making it rather cement like). Back to the drawing board we go!!

Thanks to all the testers for their feedback. In response, for certain of the dessert shots, we hypothesize that the alcohol could be reduced by half, and replaced with milk, if desired. Also, in addition to upping the gelatin level in the Sambuca, we are exploring alternative varieties of internal garnish to avoid the dreaded optical effect in the next version of this jelly shot.

Our next tasting is scheduled for Saturday, September 12, 2009. We expect to have five varieties prepped for testers, including: Margarita; Key Lime Martini, Key Lime Pie Martini; Washington Apple; and Tequila Sunrise III.

Cheers! JSTK

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Dessert Shot Redux

Busy night at the Jelly Shot Test Kitchen! Earlier this week, we were very excited to attempt the Grasshopper, Chocolate Martini and White Chocolate Martini. All three crashed and burned in a horrific twisted pile of pastel rubbery mayhem. At least that's how it felt. After adjusting our gelatin ratios to accommodate certain of the lower proof dessert liqueurs, and a few other small tweaks here and there, we are hopeful about our latest interpretations of these cocktails. And we do mean interpretations - while Jelly Shot Test Kitchen's aim is to adhere to classic formulas and ratios, sometimes even the most beautifully constructed cocktail recipe just doesn't translate into a jelly shot. As such, tonight's versions of the Grasshopper, Chocolate Martini and White Chocolate Martini are renditions, which will hopefully will transfer more successfully to the gelatin medium.

Also revamped tonight was the Dreamsicle Jelly Shot, a combination of orange juice, Cointreau, vodka, and cream - our own interpretation/modification of the Orangesicle cocktail (which has no dairy). Although palatable, and admittedly a very pretty shot (slightly marbled orange and white), Testers found the first Dreamsicle lacking the burst of orange sherbet-y goodness one might desire from a jelly shot thus named. The second attempt was revamped to be orangey-er and creamier while maintaining its alcohol punch.

Newly formulated tonight at the Kitchen is the Sambuca Jelly Shot, which uses an experimental gelatinizing method with zero mixers.

All in all, an exciting slate of Jelly Shots on the menu this week! We look forward to feedback from our Jelly Shot Testers . . .

Cheers! JSTK

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