July 10th is National Piña Colada Day, which reminded us that we’d saved a recipe for Piña Colada Jell-O Shots.
So today’s tip is: Return to youthful fun with Jell-O Shots. You can find recipes online for everything from Margarita to Whiskey Sour Jell-O Shots.
Note #1: Look at the pans or baking dishes you have. Julie used a 6×9″ pan. We used the 8″ square Pyrex baking dish we have.
Note #2: While most shot recipes use Jell-O (hence the term Jell-O shots), there is none in this recipe. Unflavored gelatin is used instead.
Ingredients For 15 Shots
1. PREPARE the maraschino cherries: Pat dry, first rinsing as needed. Set aside on a paper towel.
2. SPRINKLE the gelatin over the cold water in a small mixing bowl. Let the powder to soak in for 2 minutes.
3. POUR the boiling water into the bowl and whisk constantly until the gelatin is dissolved. Then add the sugar, and whisk until dissolved.
4. ADD the pineapple juice, cream of coconut and rum. Whisk to combine. Pour into a small baking pan (you can also use paper or plastic cups or mini jello molds).
5. REFRIGERATE for 1 hour until the gelatin has thickened. Place the cherries evenly in 3 lines across the top. Refrigerate until completely set, at least 4 more hours or overnight.
6. PLATE: Dip the bottom of the pan into warm water for 10 to 15 seconds. Run a sharp knife through the gelatin, parallel to the cherry lines, creating 3 strips. Cut each strip into squares. Use a small offset spatula to lift from the pan onto a serving dish. Cover and refrigerate until ready to serve.
CUTTING DOWN ON THE SUGAR
The American singer-songwriter Tom Lehrer wrote about Jell-O shots in the 1950s, making them as a way to consume alcohol undetected on the Army base where he was stationed (no alcohol allowed).
Jell-O shots seem like a modern concept, but Jell-O itself (flavored, sweetened gelatin) was invented in 1897. Beginning in the 1400s, gelatin (protein produced from collagen extracted from boiled animal bones and connective tissues) had been used to make desserts—a laborious undertaking.
In 1862, the first modern cocktail recipe book was published in the U.S.: Jerry Thomas’ Bartenders Guide.
Jerry Thomas advised: “The strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.” That sounds so much more charming than “falling-down drunk.”
How about a Piña Colada dessert pizza?
Comments are closed.