Drink the Book: Blue Hawaii Jelly Shots

[Photographs: Amy Webster & Michelle Palm]

Last week we began our monthlong foray into the world of jelly shots on a stiff note with jell-ified old fashioneds. This week we thought we'd loosen things up with a recipe that's a little less serious and a whole lot more blue.

The Blue Hawaii, a mix of rum, pineapple juice, and blue Curaçao, conjures up Waikiki resorts, Elvis movies, and tiki mugs with paper umbrellas. And it's an ideal cocktail inspiration for fanatically colorful, tropically flavored layered jelly shots.

These multilayer shots begin by mixing up the blue base of blue Curaçao, rum, vodka, pineapple, and gelatin. Once that part has gelled, the lemony yellow layer is poured on top and chilled until firm and ready to serve. For crystal clear definition between the colored layers it's important to make sure that the blue base is totally set before the yellow layer is added or else you'll end up with a tray of rummy, pineapple-y shots that are a shocking but kind of fun shade of neon green.

As always with our Drink the Book feature, we have five (5) copies of Jelly Shot Test Kitchen to give away this month.

Adapted from Jelly Shot Test Kitchen by Michelle Palm. Copyright © 2011. Published by Running Press. Available wherever books are sold. All Rights Reserved.

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Drink the Book: Blue Hawaii Jelly Shots

About This Recipe

Yield:18 to 24 jelly shots
Active time:30 minutes
Total time:3 hours
Rated:

Ingredients

  • Blue Layer
  • 1⁄4 cup canned pineapple juice, strained to remove solids
  • 1⁄4 cup vodka
  • 1 envelope Knox gelatin
  • 1⁄4 cup blue curaçao liqueur
  • 1⁄4 cup white rum
  • Yellow Layer
  • 3⁄4 cup pineapple juice, strained to remove solids
  • 1⁄4 cup Lemon Syrup (recipe follows)
  • 1 envelope Knox gelatin
  • Lemon Syrup
  • 1 ½ cups water
  • 1 cup granulated sugar
  • 4 medium lemons, each cut into 8 wedges

Procedures

  1. 1

    For the Blue Layer: Combine the pineapple juice and vodka in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. (Take care to use very low heat, to avoid overheating the alcohol.) Remove from the heat and stir in the curaçao and rum. Transfer mixture to loaf pan or molds and refrigerate for at least an hour or until fully set.

  2. 2

    For the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.

    Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!

  3. 3

    For the Yellow Layer: Combine the pineapple juice and 1/4 cup lemon syrup in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and allow to cool slightly. Remove set Blue Layer from refrigerator, and ladle the yellow gelatin mixture over the top. Refrigerate until fully set, several hours or overnight.

  4. 4

    To serve, cut into desired shapes or unmold shots.

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