Drink the Book: Arnie Palmer Jelly Shots

[Photographs: Amy Webster & Michelle Palm]

Sweet tea vodka is quick becoming one of this summer's guilty pleasures. Mixed with club soda and garnished with a wedge of lemon, the stuff goes down just about as easy as its zero proof inspiration, making it prime jelly shot material.

Taking a cue from the Arnold Palmer (otherwise known as the half and half), these sweet tea and lemonade jelly shots from Michelle Palm's Jelly Shot Test Kitchen, this spiked combo of iced tea and lemonade could just as easily be called the John Daly for their hefty vodka content.

Just like last week's festive Blue Hawaii Jelly Shots, these Arnie Palmers are made using a two layer method. The tea layer is made up of both sweet tea vodka, strong-brewed black tea, and simple syrup. It's left to set while the lemon layer is prepared. You can either make a lemon syrup using fresh lemons or use Palm's shortcut method with strained lemonade mix—either one will pack plenty of lemony punch.

Once set and sliced, these shots end up being just as refreshing as their sippable inspiration but a whole lot more fun.

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: Arnie Palmer Jelly Shots

About This Recipe

Yield:18 to 24 jelly shots
Active time:45 minutes
Total time:3 hours
Special equipment:1-pound loaf pan

Ingredients

  • Lemon Syrup
  • 1 ½ cups water
  • 1 cup granulated sugar
  • 4 medium lemons, each cut into 8 wedges
  • Simple Syrup
  • 1 cup granulated sugar
  • 1 cup water
  • Tea Layer
  • 1/2 cup brewed unsweetened black tea
  • 1 envelope Knox gelatin
  • 1/2 cup sweet tea vodka
  • 1 to 2 teaspoons Simple Syrup or agave nectar, if desired
  • Lemonade Layer
  • 2/3 cup Lemon Syrup
  • 1 envelope Knox gelatin
  • 1/3 cup vodka

Procedures

  1. 1

    Prepare 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!

  2. 2

    Prepare the Simple Syrup:Combine sugar and water in a medium saucepan. Heat over medium heat until the sugar is dissolved, about 5 minutes. Remove from the heat and allow to cool to room temperature.

  3. 3

    Prepare the Tea Layer: Pour the brewed tea into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and stir in the sweet tea vodka. Taste and add the simple syrup, if desired. Pour mixture into loaf pan and refrigerate until set, 1 to 2 hours. (When set, the mixture will be cloudy.) Prepare the Lemon Layer.

  4. 4

    Prepare the Lemon Layer: Pour the lemon syrup into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat, and stir in the vodka. Allow the mixture to cool slightly.

  5. 5

    Remove the set Tea Layer from the refrigerator. Using a fork, rake the set mixture until small, uniform globules form. Ladle the Lemonade mixture into the pan over the Tea Layer. Return the pan to the refrigerator until fully set, several hours or overnight.

  6. 6

    To serve, cut into desired shapes. Makes 18 to 24 jelly shots.

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