Cocktails | Lemon Drop Jelly Shot

Posted on January 20, 2012

My favorite blog is amuse-bouches, intermèdes et mignardises. It's full of inspirational one or two-bite dishes. I admit, as much as I like to see what Peter Hertzmann has made, I was a little intimidated to try any of the recipes myself. Then came the Lemon Drop Jelly Shot. This one I could not resist.

Yield: 12 servings

Ingredients

7 1/2 grams (1/4 ounce) gelatin leaves (160 bloom strength)

120 milliliters (1/2 cup) Meyer lemon syrup

30 milliliters (2 tablespoons) Triple Sec

60 milliliters (1/4 cup) vodka

 

Method

Place the gelatin in some cold water to bloom.

Place the syrup in a small saucepan over medium heat. Heat the syrup until it is about body temperature. Squeeze the water from the gelatin, and add the soft leaves to the syrup. Stir to incorporate. Remove the saucepan from the heat as soon as the gelatin is dissolved.

Stir in the Triple Sec and vodka.

Transfer 1 tablespoon to each mini-shot glass, and place in refrigerator to gel.

To serve, place the shot glasses into a shallow pan filled with hot tap water. When the gelatin begins to separate from the glass surface, carefully release it, and flip it so the round edge of the gelatin puck sits on the bottom of the glass.

 

(Ref. gelée de « lemon drop » recipe, amuse-bouches, intermèdes et mignardises blog.)