5 Ingredients or Fewer

Negroni Jello!

December 21, 2015
15 Ratings
Photo by fiveandspice
Author Notes

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)
  • 2 cups London dry-style gin
  • 2 cups Campari
  • 2 cups sweet vermouth (my favorite is Cocchi Vermouth di Torino)
  • 2 cups water
  • 8 packets (1/4-ounce each) powdered gelatin
In This Recipe
  1. 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.
  2. Pour the hot liquid into the cold liquids, then stir to mix everything together well.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • fiveandspice
  • Nancy
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

3 Reviews

Nancy December 29, 2015
Wow, what a great idea! Aside from the plated serving in the photo, could you serve these in shot glasses? other ways?
Also, did you serve any other foods or snacks with these? ideas?
Author Comment
fiveandspice December 29, 2015
You could definitely make these in shot glasses, or cups, or silicone molds. Whatever you wanted. When we made these we actually had wings with them! Which was surprisingly awesome. I'd say any favorite cocktail snacks would work alongside this jello.
Nancy December 29, 2015
Now we have the 4 essential food groups for parties (alcohol, salty, sweet & fried foods) ;) No, but seriously, the crispy wings sound like a lovely balance for the cool Negroni jellies...