Paloma Jelly Shot, topped with a tiny grapefruit segment
Ah, the Paloma Cocktail, such an enigma . . . a month ago, I did not know it existed, then suddenly, there it was, around every corner: featured in the cocktail column of my husband's fitness magazine; mentioned askance in various watering holes; and served by friends of friends at cocktail hours and dinner parties alike. However, the Paloma cemented its candidacy for gelatinization when nominated in an informal end of summer cocktail survery conducted by none other than dashing economist and occasional man about town, Mr. F.
We agree with Mr. F. and other Paloma aficionados that it is a perfect end of summer cocktail. The only dissention regarding the Paloma appears to involve . . . well, grapefruit soda. Is it Jarritos, Peńafiel, or, as some purport, Fresca? Not wishing to ignite hostiilities between potentially warring factions, I opted for Izzy's sparkling grapefruit juice in our gelatin translation of the Paloma. Not only was the Izzy's quite delicious, it lent a lovely flushed shade to the jelly shot.
A financier (ingot shaped) flexible silicon mold was used for the jelly shots pictured above. If using a mold, add an additional 1/2 envelope of Knox gelatin to the recipe below - a slightly firmer jelly shot is easier to pop out of the mold cavities.
One final production note - a pinch of salt, although vital to the Paloma cocktail, was omitted from the jelly shot recipe below, as the salt introduces a certain earthiness that might not always be welcome in a gelatin. (That is my sense, at any rate. Paloma Purists, commence salting at your own risk!)
Paloma Jelly Shot
Difficulty: Easy
Recommended Pan: 1-pound loaf pan (approximately 8” x 4”/20 x 10 cm) or flexible silicon molds
1 1/3 cup grapefruit soda (we used Izzy's sparkling juice)
2 tablespoons frozen limeade concentrate (thawed)
2 envelopes Knox gelatin
2/3 cup agave tequila
Fresh grapefruit segments for garnish, if desired
Pour soda and limeade concentrate into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Mixture may be foamy initially, but this will disapate. Remove from heat. Stir in the tequila. Pour mixture into loaf pan or molds. Place in refrigerator to set (several hours or overnight).
To serve, cut into desired shapes (or unmold). Garnish each jelly shot with a small grapefruit segment, if desired.
Makes 18 to 24 jelly shots.
Cheers, Michelle
P.S. It's not to late to nominate your favorite end of summer cocktail for gelatinization! Comment below, or email to main@jellyshottestkitchen.com.
