x

Email this Recipe

Drink the Book

Drink the Book: Pimm's No. 1 Cup Jelly Shots

Drink the Book: Pimm's No. 1 Cup Jelly Shots

[Photographs: Amy Webster & Michelle Palm]

As you may have noticed, we have a thing for Pimm's. We've long been fans of the Pimm's Cup, a citrusy sweet, lightly bitter refresher traditionally garnished with cucumber and sometimes strawberries and orange, and lately, we just can't resist a Pimm's concoction, whether it's mixed with whiskey or muddled with mint and Hendrick's gin. But a jello shot Pimm's Cup had never occurred to us until we saw these Pimm's No. 1 Cup Jelly Shots from Jelly Shot Test Kitchen.

In order to incorporate all of the flavors of the Pimm's Cup into the shots without veering into chunky Jell-O salad territory, cucumber, strawberries, orange and mint are muddled together with the Pimm's to make the base. A tart lemon syrup and ginger ale are mixed in along with the gelatin to mimic that sparkly tartness of the classic cocktail.

Once jelled you can get fancy with all sorts of elegant garnishes like slivers of strawberries and individual mint leaves or serve them on top of little discs of cucumber for easy popping.

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.

Drink the Book: Pimm's No. 1 Cup Jelly Shots

Loading text goes here What's This? OK

About This Recipe

Yield:12 to 18 jelly shots
Active time:30 minutes
Total time:3 hours
Special equipment:1-pound loaf pan (approximately 8” x 4”), large cocktail shaker and cocktail muddler

Ingredients

  • 4 strawberries
  • 1 orange slice (about 1 inch), coarsely chopped
  • 2 large sprigs fresh mint
  • 1 (1-inch) piece cucumber, coarsely chopped
  • 3/4 cup Pimm’s No. 1 Cup
  • 6 ice cubes
  • 2/3 cup ginger ale
  • 2/3 cup lemon syrup (recipe follows)
  • 2 envelopes Knox gelatin
  • Slivers of cucumber, strawberry, orange, and mint for garnish if desired
  •  
  • Lemon Syrup:
  • 1 ½ cups water
  • 1 cup granulated sugar
  • 4 medium lemons, each cut into 8 wedges

Procedures

  1. 1

    Make 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

    Muddle fruit together the strawberries, orange, mint, and chopped cucumber in a large cocktail shaker. Add Pimm’s and the ice cubes and shake vigorously. Strain liquid through fine mesh strainer and set aside (you should have approximately 2/3 cup of liquid).

  3. 3

    Combine ginger ale and lemon syrup in saucepan in a medium saucepan and sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from heat and add the reserved Pimm’s liquid, stirring well to blend. Pour into pan and chill until fully set, several hours or overnight.

  4. 4

    To serve, cut into rectangles. To garnish, peel “ribbons” from cucumber using a vegetable peeler. The ribbons should be about 6 inches long for easy handling. Group the slivered fruit and mint as desired, and tie each bundle with a cucumber ribbon. Trim the ribbon ends to desired length. Place a fruit bundle on each jelly shot.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: