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.