By Marcia Simmons
This article originally appeared at Drink of the Week.
Jell-O shots are fun, but they don't taste like cocktails. This sophisticated take on the Jell-O shot, which like the Brits we're going to call a "jelly," tastes like a cocktail in solid form.
I reinterpreted the Kentucky Apple Sour, a recipe from our upcoming book DIY Cocktails, and turned it into a jiggly finger food. I used sparkling apple juice because I had some in the house and think it adds a little kick to the jelly. However, sparkling ingredients make the jelly a little foamy and plain old apple juice will taste just as good and look a little smoother.
Kentucky Apple Sour Jellies
2 envelopes gelatin
1/4 cup Meyer lemon juice
1/3 cup Grand Marnier
1 1/4 cups sparkling apple juice
1 1/2 ounces bourbon
1 tablespoon honey
Optional: Cocktail cherries (We recommend these Honey Bourbon Cocktail Cherries)
Combine the bourbon, half the Grand Marnier and 1 cup of the apple juice in a bowl. Take the rest of the liquid ingredients and bring them to a boil in a saucepan, then remove from heat. Empty the gelatin into the cold ingredients bowl and let it sit for about a minute. Then stir in the hot ingredients and honey.
There are several options for serving:
In shot glasses: Put a cherry in each glass, then pour the liquid on top. Let them set in the fridge for a minimum of three hours. Serve in the glasses. This recipe makes roughly 8 servings.
In cubes: Spray an ice cube tray with non-stick cooking spray. Put a cherry in each cube, then pour liquid on top. Let them set in the fridge for a minimum of three hours, then pop them out when you're ready to serve. Makes roughly a full tray.
In a pan: Spray an 8x8 pan with non-stick cooking spray. Pour in liquid, then place cherries throughout. Let it set in the fridge for a minimum of three hours, then slice into small servings and remove from pan.