Whisky-Based Gin Fizz Jelly Shots Recipe

Whisky-Based Gin Fizz Jelly Shots Recipe

Vibrant Jelly Shot Spin on a Classic Cocktail

Back in the late 1800s, Henry C. Ramos whipped up the Ramos Gin Fizz at his New Orleans joint, socking away a signature drink at Imperial Cabinet Saloon. Later on, at his Stag bar, this refreshing libation became a beloved staple.

Nowadays, we've slapped a twist on this timeless concoction, turning it into an electrifying jelly shot. Bye-bye to the egg whites and their rigorous shaking, and hello to a thriving blender! With a dash of modern flair, we've devised a method for creating the fluffy, dreamy texture you know and love without the hard labor involved.

This jelly shot recipe is a star attraction for our bustling Jelly Shots for Mardi Gras project.

• Yield: 54 shots
• Difficulty: A breeze
• Total: 3 hrs
• Active: 25 mins

Ingredients (11)

For the first layer:

• 1/4 cup plus 1 tablespoon Simple Syrup
• 1/4 cup orange blossom water
• 2 (1/4-ounce) packets unflavored gelatin
• 2 cups club soda
• Finely grated zest of 1 medium orange

For the second layer:

• 1 1/2 cups gin
• 1/2 cup plus 3 tablespoons Simple Syrup
• 3 (1/4-ounce) packets unflavored gelatin
• 1 1/4 cups heavy cream
• 1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
• 1/4 cup freshly squeezed lime juice (from about 4 medium limes)

Let's Get Cookin'

For the first layer:

1. Pour the simple syrup and orange blossom water into a medium saucepan, then toss in the gelatin to soften it up. A wait of 3 minutes should do the trick.
2. Give that baby a gentle heat over low flame, stirring like crazy to make sure it doesn't simmer, and that the mixture feels smooth when perusing it with fingers. Once soft and free of graininess, stir in the club soda, as well as the orange zest. If the mixture's still hot, it'll reject the gelatin and fail to set, so cool it jivingly before moving on.
3. Pour this bad boy into a 9x9 square metal baking pan and chill until its set, for roughly 30 minutes.

For the second layer:

1. Blend the gin, simple syrup, and gelatin together in a blender, letting the gelatin soften first. As with the first layer, avoid reaching a simmer.
2. Add the cream, lemon juice, and lime juice to the blender, then zip it up and blend on high for 15 seconds until it's thickened. Ploy the gin-gelatin mixture into the mixture in the blender, then continue blending until it's frothy.
3. When the first layer is prepared, pour the cream-gin mixture right on top of it and refrigerate until firm, at least 2 hours.
4. To serve, use a knife to work your way between the jelly block and the pan's edges, then immerse the pan in hot tap water in a sink for about 10 seconds, ensuring only the lower half is submerged. The jelly block should slide away from the edges. If it doesn't budge, immerse it for an additional 5 seconds. After removing the pan from the water, invert the jelly block onto a cutting board and cut it into 54 (1.5 x 1-inch) pieces. Scoff 'em back without delay.

Fascinating Facts about the Ramos Gin Fizz

• This liquid delight hails from the riotous 1880s New Orleans, where drinkers demanded an onslaught of ice and shaking from their bartenders. To keep up, shaker boys were employed to maintain theparty-paced cocktail making.
• A key challenge in making the original Ramos Gin Fizz is achieving the proper, frothy texture from the egg whites, which requires an unbelievable amount of shaking.
• During Mardi Gras festivities, the demand for this drink took a wild, labor-intensive turn, making shaker boys indispensable. The frequent simmering of shaken drinks without proper rest led to unsatisfactory results, limiting the drink's true potential.
• In this jelly shot recipe, we omit the use of egg whites for food safety and achieve the iconic texture using a trusty blender instead. Cheers to innovation!
• The electrifying jelly shot recipe, reminiscent of the Ramos Gin Fizz, falls under the 'uncategorized' category of our bustling Jelly Shots for Mardi Gras project.
• This jelly shot recipe is not just packed with the original Ramos Gin Fizz's flavor, but also features a unique blend of nutritions from the ingredients, making it a tantalizing treat with a touch of modern baking techniques.
• In the first layer of the jelly shot, orange blossom water, simple syrup, gelatin, club soda, and orange zest are combined, providing a citrusy base for the subsequent gin layer.
• To create the fluffy, dreamy texture of the Ramos Gin Fizz without the hard labor, a modern approach is employed in the second layer by blending gin, simple syrup, gelatin, heavy cream, lemon juice, and lime juice using a blender.

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