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TND – Oscars 2011: Drinks Recipes

March 1, 2011

Pear Sour Shots (aka the green frogs)
(makes about 15 shots)


¼ cup frozen lemonade concentrate, thawed and strained to remove solids
¼ cup water
3 envelopes Knox gelatin
½ cup Lillet blonde
½ cup gin
½ cup pear liqueur
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″)

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.

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

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

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

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Elderflower & Black Tea Cosmo Shots (aka the translucent stars)
(makes 18 to 24 shots)
1 cup white cranberry juice cocktail
¾ cup Absolut Boston vodka
1/8 cup frozen limeade concentrate, thawed and strained
1/8 cup water
¼ cup Cointreau
2 envelopes Knox gelatin*
Sliced pear for garnish, if desired

Pour cranberry and lime juices into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat.  Stir in the liquors, making sure to fully incorporate.  Pour into pan, and chill until set, several hours or overnight.

To serve, cut into shapes.  Garnish with sliced pear, if desired.

* if using molds, add ½ envelope additional gelatin.  ½ envelope equals about a teaspoon of gelatin powder.

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White Wine Sangria Shots (aka the fruit filled square)
(makes 24 to 32 jelly shots)


1 cup white wine
Chopped fruit, to fill cocktail shaker ½ full
1/8 cup water
1/8 cup frozen lemonade concentrate (thawed)
¼ cup fresh squeezed orange juice
¼ cup club soda (or lemon lime soda, sparkling lemonade, etc)
2 ½ envelopes Knox gelatin (½ envelope = about 1 tsp gelatin powder)
¼ cup Cointreau
¼ cup vodka
Additional fruit for internal and external garnish, if desired

Fill the cocktail shaker ½ full of chopped fruit, and muddle vigorously (set remaining fruit aside for garnish).  Add the wine to the cocktail shaker (note: no ice is needed), shake for a minute or so and set aside.

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

Strain the wine mixture (you should have about 1 ¼ cups of liquid), and stir into gelatin mixture along with the Cointreau and vodka. Pour mixture into loaf pan or molds.  If desired, now is the time to add finely chopped fruit to the pan or molds.  Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes or unmold.  If desired, garnish each shot with finely chopped fruit.

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Espresso Martini Shots (aka round chocolates)
(makes 15 shots)


1 cup brewed dark roast coffee or espresso
2 ½ envelopes Knox gelatin
1/3 cup espresso flavored vodka
1/3 cup vanilla flavored vodka
1/3 cup Kahlua coffee flavored liqueur
1 tsp agave nectar or simple syrup (if desired)
1 – 2 Tbsp Baileys Irish Crème liqueur (if desired)

Prepare a flexible silicon pyramid mold by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping each mold cavity with a clean paper towel.  This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.

Shots can also be made in an 8″x4″ loaf pan and cut into squares for serving.  You may wish to reduce the gelatin to 2 envelopes if setting in a pan – the extra gelatin is vital for smooth unmolding, but not really necessary otherwise.

Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired.

If making dual-level jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.

When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.

Refrigerate until fully set, several hours or overnight.  To serve, unmold.

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Winter Margarita Shots (aka red flowers)
(makes 24 shots)

1 each apple
¾ cup agave (silver) tequila
½ cup apple cider or apple juice
½ cup cranberry juice cocktail
2 Tbsp frozen lemonade concentrate, thawed and strained to remove solids
2 envelopes plain gelatin
¼ cup Cointreau or Triple Sec

In a small bowl, crush the apple with a cocktail muddler or back of a wooden spoon. Add the tequila. Set aside.

Pour cider and cranberry juice into a saucepan and sprinkle with gelatin. Allow to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes). Remove from heat.

Strain the tequila, making sure to press out all the liquid. Stir the tequila and Cointreau/Triple Sec into the gelatin mixture. Pour into pan, and chill until set, several hours or overnight.

Mix the garnish ingredients together, and either serve the garnish alongside the jelly shots, for dipping, Individual serving vessels may also be decorated with the garnish mixture as shown by wetting the rim and dipping into the garnish mixture. Place a jelly shot in each.

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One comment

  1. […] Night Dinner « TND – Oscars 2011: Drinks Recipes TND – Oscars 2011 March 1, […]



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