June 11, 2014 12:00 PM

Now you can have your favorite cocktail and eat it too! There’s a new spin on the classic Jell-O shot, and we’re not talking frat-house fare here. Upscale lounges such as Nashville’s Prime 108 at the Union Station Hotel have begun serving the gourmet treats to a growing fan base. “I’m really excited about a peach Bellini shot I’m working on for the summertime – a nice Prosecco with a little sweetness, fresh local peaches and vanilla bean,” says the hotel’s chef Tom Cook. “Any cocktail can be turned into a Jell-O shot,” he says. “Use fresh fruit and fun ingredients, as opposed to just cheap liquor and gelatin. Anything that’s at the peak of ripeness is going to be very good. Have fun with it!”

1. BLACKBERRY COSMOPOLITAN

Makes: about 18 (1-oz.) shots

1 cup white cranberry juice cocktail

2 tbsp. frozen limeade concentrate, thawed and strained

2½ envelopes Knox unflavored gelatin

¾ cup blackberry brandy

¼ cup orange liqueur

1 drop purple food coloring (optional)

Garnish: lime zest

1. Combine cranberry juice and limeade in a small saucepan; sprinkle with gelatin. Let stand 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Remove from heat; stir in brandy, orange liqueur and food coloring, if desired.

2. Fill 18 (1-oz.) lightly greased molds with mixture. Chill 3 hours or until firm. Loosen edges of molds using a spatula; invert onto serving platter.

2. PALOMA

Substitute 1 cup ruby red grapefruit juice and ½ cup club soda for cranberry juice. Reduce gelatin to 2 envelopes. Substitute ½ cup agave tequila for brandy and orange liqueur; omit food coloring. Garnish with small grapefruit pieces and mint leaves.

3. OCEAN MARGARITA

Makes: about 18 (1-oz.) shots

½ cup Rose’s lime juice

½ cup water

2 tbsp. agave nectar (optional)

2 tbsp. frozen limeade concentrate, thawed and strained

2½ envelopes Knox unflavored gelatin

¾ cup agave tequila

¼ cup blue Curaçao

1. Combine lime juice, water, nectar and limeade in a small saucepan; sprinkle with gelatin. Let stand 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Remove from heat; stir in tequila and Curaçao.

2. Fill 18 (1-oz.) lightly greased molds with mixture. Chill 3 hours or until firm. Loosen edges of molds using a spatula; invert onto serving platter. Garnish with colored sugar, if desired.

4. STRAWBERRY MARGARITA

Makes: about 30 (1-oz.) shots

2 (3-oz.) packages strawberry-flavored gelatin

¾ cup coconut rum, chilled

8-10 small fresh strawberries, trimmed and sliced

Garnish: fresh strawberries

1. Stir ¾ cup boiling water into gelatin in a large bowl until gelatin dissolves. Stir in rum. Cool; chill until the consistency of unbeaten egg whites.

2. Stir in sliced strawberries. Fill 30 (1-oz.) lightly greased molds evenly with strawberry mixture. Chill 2 hours or until firm. Loosen edges of molds using a small spatula; invert onto serving platter. Garnish with fresh strawberries.

5. WATERMELON MOJITO

Makes: about 24 shots

½ small seedless watermelon, cut in 2-in. cubes (about 3 cups)

6 envelopes Knox unflavored gelatin

½ cup sugar, divided

1 cup white rum, chilled

¼ cup fresh mint, chopped

1. Process or blend melon cubes until pureed; strain juice. Sprinkle 3 envelopes gelatin over 1 cup juice in a small saucepan; let stand 1 minute. Cover and chill remaining juice for another use.

2. Whisk ¼ cup sugar into melon mixture until gelatin dissolves; bring to a simmer over medium heat. Remove from heat. Stir in 1 cup cold water. Pour mixture into a lightly greased 13×9-in. pan. Chill 30 to 40 minutes or just until sticky.

3. Sprinkle remaining gelatin over 1 cup water in a small saucepan; let stand 1 minute. Whisk remaining sugar into gelatin mixture until gelatin dissolves; bring to a simmer over medium heat. Remove from heat. Stir in rum and mint. Pour mixture over congealed melon mixture. Chill 4 hours or until firm.

4. Remove pan from refrigerator 30 minutes before serving. Loosen edges of jelled mixture using a metal spatula; cut mixture into 4 equal pieces. Invert onto solid cutting surface. Cut into desired shapes.

6. BLUEBERRY-TINI

Makes: about 24 (1-oz.) shots

½ cup prepared lemonade, strained

½ cup lemon-lime soda

3 envelopes Knox unflavored gelatin

½ cup blueberry-flavored vodka

½ cup fresh blueberries

1. Combine lemonade and soda in a small saucepan; sprinkle with gelatin. Let stand 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Remove from heat; stir in vodka. Cool and chill until the consistency of unbeaten egg whites.

2. Stir in blueberries. Fill 24 (1-oz.) lightly greased molds evenly with blueberry mixture. Chill 3 hours or until firm. Loosen edges of molds using a small spatula; invert onto serving platter. Serve immediately.

7. GREEN APPLE-TINI

Substitute 1 cup apple juice for lemonade; omit soda. Substitute ¾ cup vodka, ½ cup green apple schnapps and 1 drop green food coloring (optional), for blueberry vodka and blueberries.

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