I recently did the cocktails for a holiday party and, long story short, what I made was classic cocktails, turned into Jello and molded in vintage Jello molds. It was all kinds of fantastic. It was hard to pick a favorite, but I would say my favorite one I made was the Negroni Jello. —fiveandspice
- Makes one 8-cup mold of jello (halve for smaller molds)
London dry-style gin
sweet vermouth (my favorite is Cocchi Vermouth di Torino)
packets (1/4-ounce each) powdered gelatin
- In a large bowl, combine the gin and Campari. Meanwhile combine the vermouth and water in a pot. Sprinkle the gelatin over the top of this mixture and let stand for a couple minutes, until the gelatin is softened. Begin to heat the liquid gently over medium-high heat, stirring frequently, until the gelatin has completely dissolved in the liquid. Don’t allow to boil.
- Pour the hot liquid into the cold liquids, then stir to mix everything together well.
- Place your Jello mold on a tray or rimmed pan (to make it easier to transport to the fridge), then pour the liquid into it. Transfer to the refrigerator and allow to set for at least 4 hours.
- To unmold, dip the outside of the Jello mold into a basin filled with hot water for a few seconds. Remove, place a chilled tray over the Jello mold, and flip the whole thing over together (as if you were inverting a cake out of its pan onto a tray or wire rack). Hopefully the Jello will slide right out. If not, dip it in the hot water for a little longer until it starts to come loose, and try again.