How to Make a Mistletoe Jello Shot

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HomeArticlesCommunityMy Profile WH.mergeLang({'navlist_collapse': '- collapse','navlist_expand': '+ expand'}); EditHome » Categories » Food and Entertaining » Drinks » Alcoholic Drinks » Spirits and Liqueurs » Mixed Drink Shooters and Shots » Jello and Jelly ShotsHow to Make a Mistletoe Jello Shot4 authors | 11 revisions | Last updated: December 20, 2012

Chanelle, BR, Maluniu, ZareenPin ItArticle EditDiscuss

Drinkmasters from the amateur to the professional level have their own take on what comprises a “mistletoe” cocktail. This Jello shot was inspired by Tim Laird’s Mistletoe Martini from That’s Entertaining. Laird’s Mistletoe Martini contains cranberry juice, lemon juice and tangerine vodka and is served in a cocktail glass rimmed with sugar.

Edit Ingredients

Servings: About 16 shots

Lemon syrup4 medium lemons, cut into wedges and muddled in a medium saucepan1-1/2 cups water1 cup granulated sugar

Mistletoe shots1 3-oz. (85 g) package of cranberry gelatin1 cup water, boiling1/2 cup tangerine vodka1/2 cup lemon syrupGranulated sugar for garnishLemon zest for garnish

Edit Steps

Make the Lemon Syrup

If you don’t want to make the syrup, then mix 1 part lemonade concentrate with 1 part water. Just remember to strain out the pulp before you add it to your gelatin mixture.

1Add the 1-1/2 cups of water and 1 cup of sugar to the lemons that you have muddled in the saucepan.

2Bring the entire mixture to a rolling boil over medium heat.

3Reduce the mixture to a simmer and cook for 5 minutes, stirring occasionally with a whisk.

4Pour the syrup through a strainer into a jar.

Assemble and Serve the Shots

Because sugar is a delicate garnish, you should wait to sprinkle sugar on the shots until just before you serve them. The water in the gelatin will dissolve the sugar after a few minutes.

1Combine the cranberry gelatin and the boiling water, stirring with a whisk for about 2 minutes. Make sure that you’ve removed the gelatin from the heat before you add any of the other ingredients.

2Stir in the tangerine vodka and 1/2 cup of the lemon syrup. Reserve the rest of the syrup for another use.

3Lightly spray a loaf pan with nonstick cooking spray.

4Pour the gelatin mixture into the loaf pan and refrigerate the mixture for about 4 hours or overnight.

5Gently loosen the gelatin from the loaf pan using an offset spatula.

6Invert the loaf pan over a cutting board, supporting the top of the gelatin with your palm.

7Gently ease the loaf onto the cutting board to prevent breakage.

8Cut the loaf into 16 squares using a sharp chef’s knife and place the squares onto a serving tray.

9Sprinkle the shots with sugar and garnish each shot with a curl of lemon zest just before you serve them.

10Finished.

Edit TipsFeel free to make these Jello shots up to 2 days in advance. However, do not sprinkle them with sugar or garnish them until just before you serve them.You can also garnish these shots with a sliver of tangerine.

Edit Things You'll NeedSaucepanStrainerWhiskLoaf panNonstick cooking sprayOffset spatulaCutting boardChef’s knifeZester

Edit Sources and Citationshttp://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/restaurants&id=8472395http://www.wgntv.com/news/middaynews/middayfix/wgntv-midday-fix-tim-laird-holiday-party-ideas,0,269213.storyPalm, Michelle. The Jelly Shot Test Kitchen. Running Press, 2011.Article Info Featured Article

Categories: Featured Articles | Jello and Jelly Shots

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