Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018. Illustrations by Emily Isabella. Used with permission from the publisher.
The Campout Cookbook’s Camp-ari cup jelly shots
By ChatelaineThis article has not been rated yet.
Makes
12
Photo, iStock.
The classier cousin of everyone’s favourite spring break party animal, this upgraded jelly shot is made with top-shelf liquor, fresh citrus juices, and homemade simple syrup.
Ingredients
- 1 cup ruby red grapefruit juice
- 2 tbsp fresh lemon juice
- 3 tbsp simple syrup
- Two 1/4 ounce packets unflavoured powdered gelatin
- 2/3 cup St-Germain elderflower liqueur
- 3 tbsp Campari
- candied grapefruit peel , for garnish (optional)
Instructions
- In a small saucepan, combine the first three ingredients listed in the recipe. Sprinkle the gelatin over the top and let it bloom, about 5 minutes. Heat the mixture over medium-low heat, stirring until all the gelatin has dissolved, 3 to 5 minutes. Add the liqueur, mix well, and distribute evenly among twelve 2-ounce lidded plastic cups. Corral the jelly shots on a rimmed baking sheet, refrigerate for at least 2 hours, garnish (optional), snap on the lids, and stack in the cooler.
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FILED UNDER: barbecue Cocktails Cocktails and Drinks long weekend
