Lychee Martini And Negroni Jelly Shots
1
- Prep Time15 min
- Total Time30 min
- MakesMakes 18 to 24 shots
Produced by Sun Ngo, photo, Christie Vuong, food styling, Ashley Denton, prop stylist, Nicole Billark.
Jelly shots get a grown-up glow up with cocktail-inspired flavours.
Lychee Martini Jelly Shots
3 7-g pkgs unflavoured gelatin powder, such as Knox
1 cup white cranberry cocktail juice
1 cup lychee juice
1/3 cup lime juice
5 tbsp sugar
1/2 cup lychee liqueur, such as Soho
1 cup gin
9 to 12 stem-on cocktail cherries (optional)
Negroni Jelly Shots
4 7-g pkgs unflavoured gelatin powder, such as Knox
2 cups Italian red aperitivo soda, such as Stappi
5 tbsp granulated sugar
1 tsp edible glitter (optional)
1 tsp Angostura bitters
1 cup gin
1/2 cup sweet vermouth
Instructions
Lightly spray two 8×8-in. square baking pans with cooking spray. Set aside.
Fill two small bowls with ¾ cup cold water each. Sprinkle gelatin powder overtop—3 pkgs in one bowl, 4 pkgs in the other. Set bowls aside and let bloom for 5 min.
Lychee Martini: Combine juices and 5 tbsp sugar in a saucepan set over high. Heat until just steaming. Stir in lychee liqueur and gin and remove from heat.
Pour in bloomed gelatin (3 pkgs) and stir until melted and fully combined. Gently pour half of mixture into one pan through a strainer or over a spoon to prevent bubbles from forming. Freeze until partially set, about 20 min. Gently push cherries into partially set mixture, spaced out to make a grid, then pour remaining mixture overtop. Refrigerate until fully set, about 4 hrs.
Negroni: Combine aperitivo soda, 5 tbsp sugar and edible glitter in a small saucepan set over high. Heat until just steaming. Remove from heat, then stir in bitters, gin and vermouth.
Pour in bloomed gelatin (4 pkgs) and stir until melted and fully combined. Gently pour mixture into prepared pan through a strainer or over a spoon to prevent bubbles from forming. Stir mixture with a toothpick to swirl glitter. Freeze until glitter swirls are partially set, about 20 min. Then refrigerate until fully set, about 4 hrs.
To serve, dip bottom of each pan into warm water, then place a large serving platter overtop. Carefully flip over and lift pan. Slice into 9 to 12 squares with a knife dipped in hot water.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
