Honey Bourbon & Peach Smash

Spring has finally arrived in Brooklyn and it is time for outdoor gatherings. Served at a fancy garden party to celebrate the engagement of Art & Marty, these bourbon jello shots are sweet and sophisticated. Made with delicious Honey Bourbon and peach puree, these were the perfect refreshing summer treat. Congratulations to Art & Marty! 

4 tablespoons (4 envelopes) of unflavored gelatin powder
1 cup cold water
2 1/2 cup boiling water
1/2 cup sugar
2 cups fresh or canned peeled, chopped peaches
1 1/2 cups honey bourbon
mini baking cups

Honey Bourbon

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. Stir in sugar. Transfer gelatin mixture to a blender. Add peaches and blend until smooth. Transfer back to the bowl and stir in bourbon. Refrigerate until the mixture cools and the foam on top begins to dissolve. Pour into a 9×12 (or equivalent) sized cake pan and skim off any remaining foam. Refrigerate overnight or until firm.

Dip the pan in warm water for 15 seconds to loosen the gelatin from the pan. Cut into 3/4 inch squares and serve in the mini baking cups.

About Victoria Belanger

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