Bushwacker Jelly Shot

Bushwacker Jelly Shot, looking deceptively innocent in its tiny pleated cup . . . 

Those with a sweet tooth will be pleased with the Bushwacker Jelly Shot.  The cocktail inspiration is, of course, the Bushwacker Cocktail.  Technically, the Bushwacker isn't a dessert drink, but rather a beach or tropical libation - the unofficial cocktail of the island of St. Thomas.  What makes a drink a dessert drink, anyway?  If an octane rating is involved, the Bushwacker's two varieties of rum and myriad mix of liqueurs,  held together with the merest smattering of mixers, likely push it well over to the "beach/tropical" genre.
 Its well over appropriate levels for a proper dessert drink, yet lacks the fruit juice I consider key to the "tropical" category.  As such, it is my belief that the Bushwacker is in its own class - neither beach-y nor dessert-y, rather, a miracle of modern chemistry in composition and drinkability (or noshability if referring to the gelatin cocktail version).

The remarkable confectionery nature of this jelly shot (and make no mistake, it tastes like candy . . .) resulted in some liberties with the presentation.  AND GARNISH - sigh - it's true.   That IS Magic Shell drizzled on the top.  Forgive me, but there was no other way to get the chocolate on the jelly shot.  Melted chocolate is, well, WARM, and tends to go GREY in the refrigerator - very unfortunate on both counts.  The other option, gelled chocolate liqueur, isn't quite right either.  So, say what you will.  I used Magic Shell, it is pretty and tastes great and I will not be shamed - not one bit.  (Well, perhaps a smidge, but I'm nearly over it. . . at least until I consider that Toby Cecchini may be reading this and his heart may have just given out at the mention of Magic Shell.  However, as I am confident that Toby has better things to do than read this JSTK, fancy cocktail things involving homemade bitters and accoutrements, I will soldier on . . . )  Advisability aside, the ease of Magic Shell can not be argued: drizzle on, pop the jelly shots in the freezer for 30 seconds, and return to the refrigerator until serving time . . .

SO . . . not to change the subject, but I had a few guests in the JSTK photo studio this weekend.  The first is not a a guest, precisely . . . you must recognize this adorable auburn ponytail?

JSTK Annie behind the lens . . .

Its none other than our very own, long lost JSTK Annie, the first celebrity jelly shot photographer and foremost authority on same!  Look at JSTK Annie's gorgeous shot!

Bushwhacker Jelly Shot, a la JSTK Annie . . . 

Also, welcome Intern Bea (aka my Mom)!

Intern Bea took a turn behind the camera and cranked out this beauty!

Bushwhacker Jelly Shot, by Intern Bea

Hope you enjoy Bushwhacker Jelly Shot!

Cheers and XOXOX,

Michelle

Bushwacker Jelly Shots

Ingredients:

• ½ cup water
• 3/8 cup vanilla ice cream, melted
• 2 envelopes Knox gelatin
• ¼ cup Kahlua
• ¼ cup crème de cacao
• ¼ cup Bailey’s
• 1/8 cup light rum
• 1/8 cup dark rum
• 1/8 cup amaretto
• 1/8 cup Coco Lopez
• Magic Shell ice cream topper, for garnish, if desired

Pour water in saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Add the melted ice cream.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Once combined, stir in the Coco Lopez, rum and the liqueurs. 

Pour mixture into standard glass or non-reactive metal 1 lb loaf pan (approximately 8” x 4”).  Refrigerate until fully set (several hours or overnight). 

To serve, cut into desired shapes.  Drizzle with Magic Shell, and place in freezer for 30 seconds to harden.  Return to refrigerator until immediately before serving.  

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Bright (and also Enormous) Lights, Mini-apple City . . .

The Tiger Oak studio, glamour imminent . . .(Yes, that light IS the size of a German economy car!)

Those of you that follow JSTK on Twitter (jstestkitchen) may recall the tweet regarding our meeting with  the delightful Sarah Baumann, editor of Edina Magazine in early May.  Recently, I spent the better part of an afternoon at Tiger Oak Publication's swanky Minneapolis office with Bret and Tate, respectively the art director and photographer for the article.  For those residing outside the Twin Cities, Tiger Oak publishes Edina Magazine and wide array of really gorgeous, glossy local-content driven magazines, as well as targeted publications for business and bridal in several metro areas nationwide.

The photo shoot was a fascinating experience . . .

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Fond Tidings . . .

JSTK's holiday gatherings can always use a shot of gelatinized cheer!  As such, our recent efforts have been in the vein of holiday-party-friendly Jelly Shots, including Apple Martini, Green Apple Martini, and Pomegranite Martini. We are also working on an Eggnog Jelly Shot.  What Holiday Happy Hour delights might you like to see in enshrined in the Halls of Gelatin?


We hope to have photos of the three new holiday martinis and other creations up on the blog soon. JSTK's intrepid photographer, JSTK Annie, is still on assignment exploring cocktail related fun on the Continent (I can't wait for her to arrive home and debrief regarding her findings!).

In the meantime, perhaps these adorable pics of the Kamikaze (Raspberry and Regular) Jelly Shot will tide you over until JSTK Annie's return! The shots were created with lovely jewel-shaped silicon molds from Paderno.

Plated Kamikaze and Raspberry Kamikaze Jelly Shots, front view

Kamikaze & Raspberry Kamikaze Jelly Shots, ready for their close up . . .

Cheers,

JSTK

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Let Us Eat Cake

Chocolate Cake Jelly Shot beckons from its raft of birthday candles

 

How could it be that the "Chocolate Cake Shot" was an unknown to us until JSTK Annie's recent conspiratorial gossip session (aka Happy Hour) with a favorite cohort?

For starters, JSTK Annie has for many years enforced a strict embargo against "drinks in small glasses", due to her waifish frame and tendency to completely overlook lunch.  Two other potential root causes for the ban include a run-in with tequila as a young lass, and, more recently, a family event called "Russia Night" which featured a delightful spread of caviar, smoked fish and well, lots and lots of tiny glasses of vodka (coriander infused!) on ice. 'Nuff said.

Thank goodness that weak wills bend.  That particular evening, JSTK Annie was but a reed in the wind.  Charming cohort ordered a chocolate cake - not of the molden lava variety - to share.  When one shot for each appeared, well, what could be done really . . . and what a fortunate occurance it was! YUM!

If you haven't tried one before, you should be aware of the three unusual things about the Chocolate Cake Shot: 1) it is not chocolate-y in color - it is in fact yellow;  2) it is served with the baffling accompaniment of sugar-coated lemon; and 3)  the shot tastes and smells EXACTLY like chocolate cake.  To paraphrase JSTK Annie, "The brain boggles!  Why, this must be gelatinized . . . and gelatinized soon!" 

And gelatinize we did!  The image above is from our first version of the Chocolate Cake Jelly Shot recipe - the shots are cut in the shape of tiny cake slices and couldn't be more adorable.  (We added layers of gelatinized chocolate liqueur for the "icing" . . .)  While the overall taste of the jelly shot was excellent, we found that with time in the refrigerator, the shots leeched vodka (horrors!) - an indication that the ratios of the recipe are just shy of spot-on and require further review.

Draft two of the Chocolate Cake Jelly Shot to be formulated soon . . .

Cheers, JSTK

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