After an especially mild New York winter an early summer is starting to set in (hopefully I am not cursing myself into a May snow storm by saying this). For the summer I want to create a series of fancy cocktail inspired jello molds. This recipe, adapted from a cocktail recipe inspired by a dessert recipe, is a good transition with its summery peaches and wintery cinnamon. Filled with plenty of vodka, it is sweetened with honey, peach nectar, and a splash of vanilla soy milk. It was served last weekend for my friend Amanda‘s birthday.  Happy Birthday Amanda!

Peach Cobbler Cocktail

2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
3/4 cup boiling water
1/8 teaspoon of cinnamon
2 tablespoons of honey
3/4 cup sugar
1 cup peach nectar (I used Goya brand)
1/4 cup vanilla soymilk
1/2 cup cold vodka
1 cup fresh or canned peeled, chopped peaches

In a bowl, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. Stir boiling water into gelatin until gelatin is fully dissolved. Whisk in cinnamon, honey, and sugar. Allow to cool and stir in peach nectar, vodka, and soymilk. Refrigerate until thickened to the consistency of a gel. Fold in peaches. Spoon into a 4 cup mold. Refrigerate until firm. Unmold and serve.