French 75 Shots

French 75

Admittedly, I have been absent from the jello blogosphere for some time. My new job has been just the new start I needed and has also kept be super busy. But…. summer is here and with it comes more summer cocktail inspired jellos!  Thus, I give you The French 75. An iconic drink of New Orleans made with gin (or cognac, depending on who you ask), lemon juice and topped with champagne. These jello shot versions (made with gin) were in celebration of a co-worker’s recent New Orleans destination wedding and again for a Memorial Day cookout to usher in the long awaited warm weather.

4 tablespoons (4 envelopes) of unflavored gelatin powder
1 1/2 cups water
2 cups sugar
1 1/2 cups gin or cognac
3/4 cup lemon juice
4 drops yellow food dye
3 cups cold champagne
Gummy fruit candy to garnish

For the lemon layer:
In a saucepan, sprinkle 1 tablespoon (1 envelope) of gelatin evenly over 1/2 cup of the water and allow the gelatin to absorb the water for two minutes. Bring water just to a boil while whisking in the gelatin until dissolved, careful not to let the mixture boil over. Whisk in 1/2 cup of the sugar until dissolved and remove from heat. Allow to cool to room temperature and stir in the 1/2 cup of the gin, 3/4 cup of lemon juice, and 4 drops of yellow food dye.

Pour the mixture into mini plastic shot glasses, about 1/3 of the way full. Refrigerate until gelatin is set but not firm (gelatin should be nearly firm but still stick to you finger when touched).

For the champagne layer:
Meanwhile, in a saucepan, sprinkle 3 tablespoons (3 envelopes) of gelatin evenly over 3/4 cup of the water and allow the gelatin to absorb the water for two minutes. Bring water just to a boil while whisking in the gelatin until dissolved, careful not to let the mixture boil over. Whisk in 1 1/2 cup of the sugar until dissolved and remove from heat. Allow to cool to room temperature and stir in the 1 cup of the gin and 3 cups of the champagne.

Gently, pour the mixture over the lemon layer in the shot glasses and refrigerate until firm or overnight. Garnish with gummy fruit candy and serve.
Makes about 30 jello shots (depending on the size of the shot glasses). If you want to make more simply double the recipe.

Advertisements

About Victoria Belanger

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s