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.
