Red, White and Booze

I am the unofficial bartender for all of my family’s gatherings… Usually, that means mom plans the menu and I just make sure the bar area is stocked and looking pretty, but we’re always experimenting with new and unique cocktails. The Playboy Bartender’s Guide is my primary reference for the classics and what ingredients are likely to work well together. For this past 4th of July, I kind of went overboard on gourmet alcoholic treats. Here’s the first round:

These layered Jell-O shots were not as difficult as I had feared! I adapted the recipe from Jellatio.com.

First layer:
6 ounces water
One 3-ounce package raspberry Jello (I used sugar-free strawberry)
5 ounces black currant vodka (I used Smirnoff Strawberry)
½ cup fresh or frozen (thawed and rinsed) raspberries

Second layer:
2 ounces cold water
Two ½-ounce envelopes unflavored gelatin
4 ounces half-and-half
½ cup sugar
1 teaspoon vanilla extract
½ cup whipped cream

Third layer:
6 ounces water
3 ounces berry blue Jello
5 ounces black currant vodka (again, Smirnoff strawberry)
½ cup fresh or frozen (thawed and rinsed) blueberries

Makes 30 layered shots.

1. First layer: Bring water to boil in a small saucepan.
2. In medium, heatproof bowl, stir the raspberry Jello and boiling water until totally dissolved and allow to cool.
3. Add the vodka to the mix and stir until well combined. Stir in the raspberries and pour into a 9” x 13” pan. (I did NOT do the pan-style shots.. I poured my layers into individual plastic shot glasses. They were a little messy and difficult to actually consume, but traditional paper jello shot cups wouldn’t have shown off the layers!) Refrigerate for about 15 minutes until slightly set. Or longer, if waiting for next layer to set.
4. Second layer: Pour the unflavored gelatin into a medium, heatproof bowl, and add cold water.
5. In a small saucepan, combine the half-and-half and sugar. Bring it to a boil, stirring constantly.
6. Add the boiling mixture and vanilla to the softened unflavored gelatin and stir until well combined. Allow to cool.
7. Fold the whipped cream into the mixture until well combined. Spoon the mix over your first layer in the pan (individual cups), and return to the fridge for about 15 minutes.
8. Third layer: Bring water to a boil in a small saucepan.
9. In a medium, heatproof bowl, stir the berry blue Jello and boiling water until gelatin is completely dissolved and allow to cool.
10. Add the vodka and blueberries to the mix and stir well. (I poured the final blue layer on, then added the blueberries individually to be more precise)
11. Spoon the mix over the second layer in your pan (individual cups). Then return again to the fridge for about 3 – 4 hours until firm.
12. Use cookie cutter shapes or cut into 2-inch squares, making sure to press all the way down to the bottom of the pan.


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About Kristyn Michele Bat

Teacher, tattooer, artist.

2 comments

  1. Pingback: Vodka Ice Pops | Kristyn Michele Bat

  2. Pingback: 100th Post | Kristyn Michele Bat

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