Irish Car Bomb Jelly Shots

Its official! No green, no sprinkles. St. Patrick's Day is going ever so slightly GLAM at Jelly Shot Test Kitchen this year.

We like these Irish Car Bomb Jelly Shots made as separate components – it seems truer to the original drop-in-a-shot style cocktail – however the recipe could be made as a layered jelly shot in a 1 lb loaf pan. But seriously, yawn. We are so beyond bored with layered jelly shots … so 2009. 

The round molds are nice, but not necessarily needed. The components could be set in separate pans, and sliced into crisp squares, or cut out with small cookie cutters.  We used a 1 tbsp volume half-round mold for the Guinness layer, and a 1 tsp half-round mold for the Bailys layer. The Whiskey layer was set in a small pan, and then sliced.

As a finishing touch, we brushed the Whiskey layer with edible gold flakes – available in oodles of kitchen and cake decorating stores. Dab or brush on with a paintbrush. You just need the tiniest little bit on each.

Cheers! XO, Michelle

P.S. I'll add a step-by-step soon. But this post is outrageously late for St. Patrick's Day as it is ....


Irish Car Bomb Jelly Shots

Fist, prepare your setting vessels (silicon molds or pans) by spraying with cooking spray and wiping clean with a paper towel. This will leave a very slight residue, which will assist in unmolding your jelly shots without affecting their taste or texture.

Guinness Layer

• 1 1/4 cup Guinness beer
• 3 tsp Knox Gelatin (each envelope is about 2 1/4 tsp of gelatin powder) 
• 1/4 cup Kahlua coffee liqueur

Pour the Guinness into a saucepan, and sprinkle with gelatin. Allow the mixture to set for a minute or two, to allow the gelatin to soften. Turn burner on low. Heat without stirring for a few minutes (this helps the carbonation dissipate), then stir until gelatin is fully dissolved. Stir in the Kahlua. Pour into a 1 lb non-reactive loaf pan or molds, and refrigerate until firm.

Baileys Layer

• 1/2 cup water
• 2 tsp Knox gelatin
• 1/2 cup Bailys Irish Cream liqueur

Pour the water into a small saucepan, and sprinkle with gelatin. Cook on low heat for a few minutes, stirring constantly until the gelatin is fully dissolved. Stir in the Bailys. Pour into a small non-reactive pan or molds, and refrigerate until firm.

Irish Whiskey Layer

• 1/2 cup water
• 1 tsp Knox gelatin
• 1/2 cup Irish Whiskey

Pour the water into a small saucepan, and sprinkle with gelatin. Cook on low heat for a few minutes, stirring constantly until the gelatin is fully dissolved. Stir in the whiskey. Pour into a small non-reactive pan, and refrigerate until firm.

Note: some whiskey jellies get cloudy if set in a metal pan. This doesn't affect the taste, just the appearance. Use a glass or ceramic pan to keep it clear. 

To serve, unmold or slice into squares. Brush the whiskey gelatin with edible gold flakes before serving, if feeling fancy. Makes approximately 24 jelly shots.

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Blue Hawaii Jelly Shots

Oh, yes, jelly people, following is another blast from JSTK's press-rich archives. Blue Hawaii Jelly Shots - sweet, tropical, rum-soaked and BLUE.  Oh YEZ. The recipe appeared on Serious Eats in 2011, as promo press for the self-titled cocktail inspired jelly shot tome that rocked the culinary and pop culture spheres: Jelly Shot Test Kitchen - Jelling Classic Cocktails One Drink at a Time. (And by rocked I mean that a few people noticed it, wrote about it, and bought a few copies. This is also my cue to shout out a hale and hearty "hell yeah, bitchez!") And now recipe is here on the blog for your recipe perusing convenience.  I will continue rounding these press babies up as I discover them again and posting them to the blog.  Forgive my earlier raucous outburst. I have had a martini this evening, and no good can come of it.

XO Michelle


Blue Hawaii Jelly Shots

Ingredients

Blue Layer

• 1⁄4 cup canned pineapple juice, strained to remove solids
• 1⁄4 cup vodka
• 1 envelope Knox gelatin
• 1⁄4 cup blue curaçao liqueur
• 1⁄4 cup white rum

Yellow Layer

• 3⁄4 cup pineapple juice, strained to remove solids
• 1⁄4 cup Lemon Syrup (recipe follows)
• 1 envelope Knox gelatin

Lemon Syrup (FYI this makes a freaking ton of syrup - way more than needed for recipe)

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

Instructions:

Note:A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. In this case it would be 2 tbsp of concentrate, 2 tbsp water. Strain to remove any lemon pulp!

For the Blue Layer: Combine the pineapple juice and vodka in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. (Take care to use very low heat, to avoid overheating the alcohol.) Remove from the heat and stir in the curaçao and rum. Transfer mixture to loaf pan or molds and refrigerate for at least an hour or until fully set.

For 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.

For the Yellow Layer: Combine the pineapple juice and 1/4 cup lemon syrup in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and allow to cool slightly. Remove set Blue Layer from refrigerator, and ladle the yellow gelatin mixture over the top. Refrigerate until fully set, several hours or overnight.

To serve, cut into desired shapes or unmold shots.

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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!

Michelle

Pimms Cup (No. 1) Jelly Shots

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

Ingredients

• 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.

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Raspberry Marshmallow-tini Jelly Shots

I mentioned to a dear friend that I was working on a new jelly shot for Valentines Day. She indicated that she would rather eat glass than be subjected to another syrupy pink sentiment of a disingenuous holiday, from JSTK or otherwise. Or words to that effect (your dear M. has scrubbed them up a touch for publication on the interwebs).

So, the Raspberry Marshmallow-tini Jelly Shot, with its mended-heart motif is dedicated to those who may be hosting Anti-Valentines Day celebrations, or perhaps are just feeling a little shat upon in the romance department. It's cute, without being cloying - and tasty to boot.

We were after a sweet-tart effect, and as such chose Hangar One Raspberry vodka for the clear gelatin portion. This is just a beautiful vodka - tart, and flecked with little bits of berry. Hangar One makes one batch a year each June, when the berries are ripe. What better story is there than that? Genius. If you can find it, buy it. Otherwise, there are many other lovely raspberry vodkas out there. You may even have one in your cupboard already.

Regarding color, there are but a few times a year when we like to use food coloring at JSTK, and Valentines is one of them. We used McCormick's Neon shades, in pink for both layers.

If you don't feel like an art project, this jelly shot can be made in two layers, in two 1 lb loaf pans. Just chill the raspberry layer in the fridge until mostly set, but slightly sticky when touched, then add the slightly cooled marshmallow layer, and refrigerate for several hours or overnight and slice up for serving. You know the drill by now, dears ...

Full recipe and step-by-steps follow.

Happy Valentines Day and a big smooshy kiss from your Valentine,

Michelle

 Pan: Heart-shaped silicon mold (we used a 24-cavity Wilton silicon mold)

Prepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots.  Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.

Next, prepare the raspberry layer.  Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the sweet and sour mix (or lemonade) and vodka.

Assess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did - we used 3 drops of pink.)

Fill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.

Remove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold. It’s a delicate procedure! Return the mold to the refrigerator.

Prepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.

Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the marshmallow vodka, white chocolate liqueur.

Assess your need for food coloring, and add if desired. (We used 1 drop of pink.) Allow the mixture to cool to room temperature, 15 to 20 minutes. 

Remove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight. Unmold just before serving. 

Raspberry Marshmallow-tini Jelly Shots

Raspberry Layer

• 2/3 cup lemon-lime soda (flat is best – avoids bubbles)
• 2 envelopes plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – each envelope contains enough to gel 1 cup of jelly shot liquid)
• 2/3 cup sweet and sour mix (or lemonade)
• 2/3 cup raspberry flavored vodka (we used Hangar One Raspberry Vodka) 
• Pink or red liquid food coloring

Marshmallow Layer

• 1 cup water
• 2 tbsp sweetened condensed milk
• 1 envelope plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – which is enough to gel 1 cup of jelly shot liquid)
• 2/3 cup vanilla flavored vodka
• 1/3 cup Godiva White Chocolate Liqueur
• Pink or red liquid food coloring

Pan: Heart-shaped silicon mold (we used a 24-cavity Wilton brand silicon mold)

Prepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots.  Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.

Next, prepare the raspberry layer.  Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the sweet and sour mix (or lemonade) and vodka.

Assess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did.)

Fill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.

Remove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold when removing. It’s a delicate procedure!  (If desired, set the gelatin remnants aside in covered bowl in the refrigerator - you can make a mosaic jelly shot later.)

Return the mold to the refrigerator.

Prepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the marshmallow vodka, white chocolate liqueur. Assess your need for food coloring, and add if desired. (We used 1 drop of pink.)

Allow the mixture to cool to room temperature, 15 to 20 minutes.

Remove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight. If refrigerating overnight, be sure to tent the mold with aluminum foil. Otherwise, the hearts will shrink and dry up. (Goodness, it seems like there is a metaphor in there somewhere, doesn’t it?)

(If making mosaic gelatin from the remnants, retrieve the raspberry remnants from the refrigerator. Dice up a bit and place them in small container, evenly dispersed. Pour the marshmallow mixture over the top, refrigerate until set, and cut into cubes for serving)

Unmold just before serving. To unmold, simply loosen the edges by gently pulling away from the side of the mold with your fingers. Then pop each jelly shot out onto your serving platter.

Yield: 18 to 24 jelly shots

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Allsorts Jelly Shot

Sambuca. One of the most polarizing spirits, yet, oddly, one of the most often requested for jelly shot recipes, at least queries posted to my little blog. Like its candy inspiration, this jelly shot is a tamed version of licorice, balanced by a delicate, sweet creamy layer.

And this jelly shot was also another opportunity to throw some click bait at the phenomenon that has been electrifying sex-starved suburbia for several years now. Of course I'm speaking of "Fifty Shades of Grey." Typically this is the point where I would add some literary puns relating to the qualities of the jelly shot versus the plot of the book/movie, but I don't feel qualified.  If there are any burning a hole in your keyboard, please do forward along. (Quite likely that I am the only person in North America who has not read the book, I think. Your dear M. has been living under a rock!)

I hope you enjoy - so many of you have been wanting something with Sambuca. The addition of a creamy layer tames the Sambuca a touch - it is much more delicate and silky, but still stalwart enough for hard core licorice fans. That said, this jelly shot could easily be made with Kahlua or another liqueur in place of the Sambuca.

I'll add some additional photos for the marbling treatment, however it truly is just as easy as dropping a warm mixture onto a partially set mixture in spoonfuls.  I'll also post a more traditional treatment at a later date.  You know the kind. Pastel-y. Allsorts-y. 

Cheers and XO!

Michelle

Prepare the white layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.

Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

 Remove from heat. Stir in the liqueur and vodka.

Pour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface.

 If you have bubbles, chase them to the edge of the pan and crush them with a spoon.

Prepare the Sambuca layer.  Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

 Stir in the Sambuca (and, if using, the black food coloring).

Ladle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator. Allow the jelly shots to complete the setting process, 3 to 4 hours, or overnight.

Licorice Allsorts Jelly Shot

White Layer

• 1/2 cup water
• 2 tbsp sweetened condensed milk
• 1 envelope plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – which is enough to gel 1 cup of jelly shot liquid)
• 2/3 cup Godiva White Chocolate Liqueur
• 1/3 cup vanilla flavored vodka

Black Layer

• 1/2 cup water
• 1 envelope plain gelatin
• 1/2 cup black Sambuca liqueur(or the clear with a few drops of black food coloring)

Pan: standard non-reactive loaf pan (about 8" x 4")

Prepare the white layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Remove from heat. Stir in the liqueur and vodka.

Pour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface.

Prepare the Sambuca layer.  Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the Sambuca, and, if using, the black food coloring.

Ladle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator.

Allow the jelly shots to complete the setting process, 3 to 4 hours, or overnight.

To serve, cut into cubes.

Yield: 18 to 24 jelly shots

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