Jello Shots with Gin: Tom Collins Jelly Shot

Not too long ago, as a coda to the summer long celebration of gin that David and I called “50 States of Gin,” I held a little “get together” among friends to enjoy some of the great craft gins that had taken over my kitchen. The gin wife is kind and loving, but she will only tolerate 60+ bottles of gin for so long. So reviews having been written, there was only one way to properly pay homage to great American distilling. Spread the word!

Aaron shaking a cocktail.

My friend Laura helped me out in this celebration of craft gin by creating three different kinds of Jello shots. She was so kind as to share me pictures of the process and the recipes so you too can enjoy the wiggling, jiggling taste of gin and jello together once again.

For the record, we made the shots with Pinckney Bend Gin.

The ingredients of Tom Collins Jelly Shots: Lemon Syrup (stored in an empty salsa jar; there’s no salsa in these), club soda, cookbook, gin, plain gelatin, simple syrup, loaf pan

Tom Collins Jelly Shot

(club soda)
2/3 cup lemon syrup
(gelatin)
2/3 cup gin
1/2 tsp simple syrup

Club soda and lemon syrup
Club soda and lemon syrup
Letting the gelatin soak
Letting the gelatin soak
 
Stirring.  Constant vigilance!
Stirring. Constant vigilance!
Adding the gin! (and simple syrup)
Adding the gin! (and simple syrup)
Poured into the loaf pan
Poured into the loaf pan
Into the fridge to chill overnight (also shown: eggs, soup, bread, mozzarella, pears, olives)
Into the fridge to chill overnight (also shown: eggs, soup, bread, mozzarella, pears, olives)
A brick of jelly shots.
A brick of jelly shots.
Cutting into cubes. Be sure to taste-test to make sure they came out all right!
Cutting into cubes. Be sure to taste-test to make sure they came out all right!
Tom Collins jelly shots in a bowl.  Tempting already.
Tom Collins jelly shots in a bowl. Tempting already.
This post is not affiliated with JELL-O, a Kraft food trademark

Leave a Reply

Your email address will not be published.

Advertisements