Tonic Shot: Part 3 of 3

Hello Gelophiles,

Here is the final installment of this three part series. I wanted to create a shot with a forensics feel. You know, what if there were hidden prints and shapes in the shots that only presented themselves under the correct lighting.

The alternating layers were:

Orange gelatin
Svedka vodka
Peach Schnapps

and

Tonic water
Knox Gelatin


Here are the results:

Regular Light

Black Light

Kandy Korn Shots

Hello Gelophiles,

Life is accepting challenges. So this weekend I was challenged to design a shot for a Halloween party. Something festive, themey, and delicious. The first thing that came to me was, "Can you melt Candy Corns and put them into gelatin." And just like that, my scientific brain deduced that 1) They are made from mostly sugar and corn syrup, and 2) gelatin is mostly sugar and protein, 3) the sigmoid curve of the viscosity must be equal to one over infinity. Therefore, by the asymptotic angle side angle postulate, candy corn must be dissolvable in gelatin!

I bought a bag of candy corn and had a grand ol' time dividing them into their separate component colors. Come on, who doesn't bite off each color with their front teeth, slowly torturing the poor candy corn from the bottom up, leaving the creamy white head for last? It can't be just me?

It's probably just me.

Anyway, after meticulous candy corn dissecting, I dissolved each color segregated layer into an appropriate gelatin and fortified with some unflavored knox.

Here are the players in our delicious challenge:


Through the ancient art of alchemy, the recombine to form these:



And with the artistic stylings by Allison, here's what a zombie hand holding a devil pumpking eating one of my shots might look like.

Mocha Choca Latta Jelloooo

Recently I went on to the Jello website to see what they had posted. Lo and behold, they actually had a Jello shot page. It's called their Jello Lounge and you have to type in your birthday to be allowed access. How parental! On the site they had some great ideas. Hey, I can't accuse them of stealing mine, they did invent the stuff didn't they? But what really blew my mind was that they had a recipe where they combined Jello and Pudding! Oh My God! Can it be done?! Yes, it can. So here is my variation on their Orange Mocha Minis.




Mocha Choca Latta Shottas

1 6 oz. box of Orange gelatin
1 3 oz. instant chocolate pudding
1 3/4 cups hot water
1/2 cup milk
1/2 cup Svedka vodka
1/2 cup coffee liquor

Mix the jello and hot water. Let cool. Mix pudding and alcohol and beat. Combine and let sit in fridge for three hours. You can definitely boost the adult kick by adding more vodka and reducing the coffee liquor.



I had some fun taking photos in the garden of where I'm staying in Cape Cod.

And look, I even found my new shot girl!

Orange Jello, Marshmallow, Tuna fish Surprise!

Well, not really. This gelatin shot mold was inspired by Miss Richfield 1981's song. I substituted Orange jello for Lime Jello and Pineapple for tuna fish. Although tuna...... No, I'm not that adventurous. As we were playing the Orange Team in Flag Football I went for the orange. For those who don't know, every Saturday I make a jello shot creation for the color of the team against whom were playing. Today it's the team "Smashing Pumpkins".

Today's recipe calls for:

2 envelopes of Knox unflavoured gelatin
1 6oz box of orange gelatin
2 cups hot water
1 8oz can of crushed pineapple, drained
1 cup of mini marshmallows
1 cup Svedka vodka

And of course a cool retro gelatin mold. Back in the 60's a salad didn't mean a bowl of mixed veggies. It meant a couple of veggies embedded in gelatin and cottage cheese.

Dissolve the two Knox envelopes in a bit of cold water in a bowl. Let sit for 1 minute. Boil the water and add to the moistened Knox and add the Orange Jello powder. Stir for two minutes. You may need to microwave the mixture for two minutes to further dissolve the mixture.

Further stir and wait for the mixture to cool to room temp. You can speed it up by putting the bowl in a freezer for 5 minutes. Add the alcohol.

Put the bowl back in the freezer and allow the mixture to get thick but not not solid-approximately 20 minutes. Othewise the fruit will sink and marshmallow will just float to the top.

When its gotten thick, add the fruit and marshmallows. Stir and pour into a jello mold. You can spray the inside of the mold with grapeseed oil or some other unflavored oil to later help remove the solid jello from the mold.

Refrigerate for up to 2 hours. The extra unflavored gelatin will speed up the solidifying process so you can eat in three hours and you can cut it up and serve as finger. However if left in the fridge overnight, it will be gummy. For a less firm version that you would eat with a spoon, omit the Knox and refrigerate for six hours.