If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Every other week, Anna Hezel talks about the innovations, decorations, and other quiet touches that make a party memorable.
Today: Jelly shots grow up with rhubarb and Champagne (and gin).
I know what you're thinking. Jell-O shots? Don't those belong at a sorority party, stuffed stickily inside a fleet of wilting Dixie cups, on a tray resting haphazardly on a beer pong table?
Don't worry, I thought the same thing, and I wasn't an easy convert. When a friend recently mentioned that jelly shots were his go-to summer party crowd pleaser, I imagined artificial cherry flavoring tinged with acrid vodka. "No," he said, "they're fancy jelly shots. I read about them in the New York Times."
As it turns out, a few years ago, Toby Cecchini from the Times did his own bout of research on converting classic cocktails into jellied versions and created the Bramble Jelly Shot -- his jelly shot version of a gin bramble.
Inspired by Toby, I developed my own early summer jelly shot: a sparkly Champagne base spiked with gin and lemon juice, topped with a sweet, tart, perfectly pink rhubarb float. No artificial colors or flavors -- just fruit, sugar, gelatin, and alcohol. The result was refreshing little bright jewels of juicy flavor, with just a touch of alcohol -- a novel and unexpected treat.
Makes about 30 squares
For the rhubarb syrup:
1 pound rhubarb, cut into 1/4-inch pieces
1 cup lemon juice
1 cup water
2 cups sugar
For the jelly:
2 cups of rhubarb syrup, divided
8 packets powdered gelatin, like Knox
1 cup lemon juice
1/2 cup gin
1/4 cup sugar
3 cups Champagne
Photos by Anna Hezel