Jello Shots for Thanksgiving

We saw these recipes on Saveur.com, one of our favorite websites for inspiration, motivation and up to date, "must know" developments in the food world, and thought "WOW", brilliant concept! So we're passing them on to you in hopes that your Thanksgiving might be oh so much better with a little jiggle.

Michelle Palm, from the blog Jelly Shot Test Kitchen (rough gig!) has developed three wiggly cocktails that are just sophisticated enough to counter-balance the giggle factor. They're also perfectly seasonal and totally in synch with all the other flavors of the holiday meal: The Pear Sour has an aromatic balance of lemon, pear liqueur, and gin, with a dash of Angostura bitters; the Bourbon Smash is a mix of fresh raspberries and mint, with just a touch of bourbon, and Apple Pie delivers as promised with apple juice, Apfelkorn, and Tuaca, a creamsicle-flavored liqueur.




Pear Sour

1/4 cup frozen lemonade
concentrate, thawed
and strained to remove
solids
1/4 cup water
3 envelopes Knox gelatin
1/2 cup Lillet blonde
1/2 cup gin
1/2 cup pear liqueur (we use Belle
de Brillet)
3 dashes Angostura bitters
2 tsp. agave nectar or simple syrup,
if desired
Fresh pear, for garnish (optional)

Recommended pan: molds or 1-lb. loaf pan (approximately 8" x 4")

1. Pour lemonade concentrate and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat.

2. Stir in the Lillet, gin, pear liqueur, and bitters. Taste; add the agave nectar/simple syrup if desired.

3. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.

4. To serve, cut into desired shapes or unmold. Garnish with slivers of fresh pear, if you like.

MAKES ABOUT 15 JELLY SHOTS




Bourbon Smash

1 6-oz. package fresh
raspberries, plus
additional for garnish
(optional)
3 large sprigs fresh mint
(about 25 mint leaves)
2/3 cup bourbon
2/3 cup cranberry juice cocktail
1/3 cup limeade concentrate, thawed
and strained to remove solids
1/3 cup water
3 envelopes Knox gelatin
2 tsp. agave nectar or simple syrup,
if desired

Recommended pan: molds or 1-lb. loaf pan (approximately 8" x 4")
Implements: cocktail muddler, bowls, fine mesh strainer

1. Muddle raspberries and mint leaves in small bowl. Stir in bourbon and set aside.

2. Pour cranberry juice, limeade concentrate, and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat.

3. Strain the raspberry–bourbon mixture, making sure to press out all the liquid (you should have about a cup of liquid). Stir into the gelatin mixture. Taste; add the agave nectar/simple syrup if desired.

4. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.

5. To serve, cut into desired shapes or unmold. Garnish with slivers of fresh raspberry and mint, if you like.

MAKES ABOUT 15 JELLY SHOTS




Apple Pie Jelly Shot

1 cup unsweetened apple
juice
3 envelopes Knox gelatin
3/4 cup Tuaca liqueur
1/4 cup Berentzen
Apfel Korn liqueur
(or apple schnapps)

Recommended pan: molds or 1-lb. loaf pan (approximately 8" x 4")

1. Pour apple juice into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat.

2. Stir in the Tuaca and Apfel Korn.

3. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.

4. To serve, cut into desired shapes or unmold.

MAKES ABOUT 15 JELLY SHOTS


All photos by Michelle Palm