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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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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Espresso Martini Jelly Shots

Espresso Martini Jelly Shot - the high octane version . . . 

Recently we had a lively discussion about cocktails with a very charming London attorney (I get barrister and solicitor mixed up, but at any rate, we shall refer to him as Mr. F.).  Mr. F.'s  favorite cocktail is the Espresso Martini, and his rationale for this choice made perfect sense.  An Espresso Martini is most importantly delicious, however, as a secondary consideration, the cocktail is coffee-based, and therefore caffeinated - very important if one is running on empty by nightfall.  A very efficient libation, indeed!

Recipes for the Espresso Martini abound, some with Bailey's or cream added, and some "black".     As you can see, we like a little variety . . .  

Also, the coffee/espresso is the star of the show in this jelly shot - make sure to brew up some of the good stuff!  

Thanks Mr. F. for the jelly shot inspiration!  

Cheers, Michelle

Espresso Martini Jelly Shot

Implements – pyramid flexible silicon mold * 

Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.

Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure the pan or rack fits into your refrigerator).

Prepare jelly shot mixture.

Ingredients:

• 1 cup brewed dark roast coffee or espresso
• 2 1/2  envelopes Knox gelatin (or 3 if jelly shots will be sitting out for an extended period)
• 1/3 cup espresso flavored vodka (we used Van Gogh Double Espresso, which was quite nice, but feel free to use your favorite . . .)
• 1/3 cup vanilla flavored vodka
• 1/3 cup Kahlua coffee flavored liqueur
• 1 tsp agave nectar or simple syrup (if desired)
• 1 - 2 tbsp Baileys Irish Crème liqueur (if desired)

Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired. 

If making dual-level jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.

When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.

Refrigerate until fully set, several hours or overnight.  To serve, unmold.  

Makes 15 jelly shots.  

*these can of course be set in a 8"x4" loaf pan and cut into squares for serving.  You may wish to reduce the gelatin to 2 envelopes if setting in a pan - the extra gelatin is vital for smooth unmolding, but not really necessary otherwise.  

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