The Bramble Jelly Shot is one of my favorite new recipes from the JSTK blog.
It’s the kind of jelly shot recipe that is all things to all people – a little tart, a little sweet, a trifle boozy, but still smooth and noshable. It also gets an “A” for presentation - the Bramble Jelly Shot recipe
is one of the first that people gravitate to when making jelly shots for an event –from a cocktail party to a wedding reception. I only wish the recipe was mine, but the credit goes to Toby Cecchini of the New York Times.
I first spoke with Toby earlier this year, when he was working through several issues with the Bramble. It surprised me to learn that that he was on a parallel path, if not to bring respectability to the gelatin cocktail, to explore the possibility of same. (It always surprises me to meet kindred spirits at our crazy little intersection of gelatin, alcohol and pop culture!) You can read about Toby’s trials and tribulations here on the NYT blogs
, but what really matters is the end result, the lovely Bramble. So, I’ll let Toby tell the story of the Bramble. He is about 500 times more eloquent than I will ever hope to be and ever so much more entertaining.
I will however, impart a word about layering. Chill the first layer only until it is slightly firm, but still a little sticky. This will ensure thorough bonding of the layers!
If you're interested in other similar jelly shots, here are a few of my favorites:
Cosmopolitan Jelly Shots
Lucky-tini Jelly Shots
Mimosa Jelly Shots
White Wine Sangria Jelly Shots
Hope you enjoy the Bramble (and Toby’s story)!
Michelle Palm created the Jelly Shot Test Kitchen blog after discovering a lack of cocktail-style jelly shot recipes.