Bloody Mary Aspic
November 18, 2012 at 11:51 am | Posted in Alcohol, Beer, Booze, Garlic, HotSauce, Olive, Pickle, Pimento, Recipe, TomatoJuice, Vodka, WorcestershireSauce | 2 CommentsTags: Cooking, Dessert, Food, Jello, Jello Molds, Jello Recipe, Recipe
This year for my Thanksgiving jello I wanted to do something retro. A take on the very vintage Tomato Aspic that your Grandmother may have brought to the Thanksgiving dinner table but with the added twist of booze. Its made with all the classic Bloody Mary components: tomato juice, vodka, beer, garlic, Worcestershire, and hot sauce, plus green olives suspended throughout. Initially I wanted make this recipe just for fun, but it turned out to be pretty good. I thought about adding some shrimp cocktail into the mix but figured I should just quit while I was ahead. If you’re not into this recipe try some of my other Thanksgiving favorites here and have a Happy Thanksgiving!
(This is best made the day before you plan on serving it.)
3 tablespoons (3 envelopes) of unflavored gelatin powder
3 cups tomato juice
1/2 cup vodka
1/2 cup beer
1 teaspoon minced garlic
2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon black pepper
3 dashes of hot sauce (or more if you like it hot)
1/2 cup sliced green pimento olives
Olives and gherkins to garnish
In a small saucepan, sprinkle gelatin evenly over tomato juice and allow the gelatin to absorb the water for two minutes. Bring to a boil while whisking well until gelatin is full dissolved. Transfer gelatin into a medium bowl and allow the mixture to cool to room temperature. Mix in vodka, beer, garlic, Worcestershire sauce, lemon juice, salt, pepper, and hot sauce. Refrigerate until thickened and stir in olives. Spoon into mold and refrigerate until firm. Unmold, garnish, and serve.
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I think I’ll skip the booze , just in case one of the kids gets a hold of some, Really don’t want to be in the ER for Thanks Giving, : )
Comment by Diane— November 18, 2012 #
How completely awesome. LOVE the retro look with the sliced olives!
Comment by Susan— November 18, 2012 #