Monday, February 15, 2010

Sazerac Jello Shots - An Experiment

So, with Black and Gold Super Bowl and Mardi Gras, Wal-Mart was out of Lemon Jello. But this is what I did. I normally use 1 cup hot/1 cup liquor, but recently I've been branching out to other mixtures (for instance, tonight I'm going to try something with Pama pomegranate liqueur).

You need:
1 Regular Size Jello - Orange Flavor
1 Cup Boiling Water
1 Cup Rye Whiskey (I used Jim Beam Rye Whiskey in this experiment)
1 Lemon
Absinthe (I used Lucid in this experiment)
Peychaud's Bitters

Put the bottle of Rye Whiskey in freezer overnight (not strictly necessary to chill it so much, but you use this instead of the cold water, so it helps cool the jello down - it will not freeze - I have no idea if it hurts the Rye)

Zest a lemon - keep the lemon for juice

Boil your cordless electric kettle (this is the primary tool for making Jello shots - when you're ready for the next batch, you just hit the switch)

Coat the inside of the jello shot containers with Absinthe - just keep pouring it out of one and into the next until they are all coated

Put a few zests of lemon in each container

Measure a cup of Rye Whiskey, add a few splashes of bitters - it should look just like you're making a real Sazerac

Squeeze lemon juice from the lemon you zested into the cold Rye

With a small box of Orange (I'll try lemon next time) Jello (1 cup hot/1 cup cold are the recommended directions) dissolve the Jello in 1 cup of boiling water by stirring for 2 minutes as normal

Add the cold Rye/bitters/lemon juice mixture to the dissolved Orange Jello and stir to mix

Pour into shot containers and put in fridge to set - takes 3 hours or so.

The first batch tasted basically like a regular Sazerac, so I'm going to call it a win.


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