Michelle Palm, author of Jelly Shot Test Kitchen, gives us her recipe for a gin & tonic jello shot. This perennial crowd-pleaser packs a punch and delivers a hefty dose of the sweet herbaceous goodness that gin and tonics are known for.
- 1/3 cup tonic water
- 1 tablespoon freshly squeezed lime juice, or Rose's lime juice, to taste
- 1-2 tablespoon Simple Syrup or agave nectar
- 2 package Knox gelatin
- 2/3 cup gin (Bombay Sapphire's new East edition seems to add a nice lemony kick)
- small lime wedges for garnish
- Combine tonic, lime juice, and simple syrup in a small saucepan and sprinkle in the gelatin.
- Allow the gelatin to soak for a couple minutes, then heat over low heat, stirring constantly until gelatin is dissolved. It should take about 5 minutes. The mixture will be very foamy, but the foam will eventually go down.
- Remove from the heat and allow to cool slightly before stirring in the gin so the alcohol doesn't evaporate. If necessary, strain to remove any gelatin solids.
- Pour mixture into a loaf pan and refrigerate until fully set, several hours or overnight.
- To serve, cut into desired shapes (small cubes tend to be a hit). Garnish each jelly shot with a lime wedge to squeeze over the shot.