Posts Tagged ‘Bacardi’
We wanted to try something new, so we decided to make piña colada and mojito gelées! What's a gelée, you might ask? Well, it's fancy way of saying "Jello shot."
I highly recommend trying these at your next cocktail party! They were simple to make, looked great when we were done, and tasted delicious.
Here's how to do it...
1 cup pre-mixed cocktail 1 packet gelatin 1 tablespoon lime juice
For the garnish 1/4 cup shaved coconut 1/4 cup dried pinapple 12 bunch mint Zest from 1 limeDirections
In a saucepan, add 1 cup of your cocktail and 1 tablespoon lime juice. Stir in one packet of gelatin.
Stir the mixture in the saucepan over low heat until the gelatin completely dissolves - about 5 minutes. You don't want it to boil (or even simmer) or the alcohol will evaporate.
Lightly oil a silicone mold, and wipe out any excess oil. We used a silicone brownie square mold for the square gelées, and a silicone mini muffin pan for the round gelées. We filled the molds with a baster, but you could also use a measuring cup to carefully pour the mix. Put the molds in the refrigerator for 2 hours, or until the gelatin has solidified.
Makes approximately 12 gelées
We left them in the fridge until we were ready to serve, then we carefully popped them out. A few stuck so we used a knife to loosen the edges. Next time we will add a little more oil to the silicone trays so they slip out more easily.
We garnished the piña colada gelée with a small piece of shaved coconut and dried pineapple, and we garnished the mojito gelée with some lime zest and a small mint leaf.
To keep it simple, we served our gelées with plantain chips and macadamia nuts.
- Cream and black napkins from West Elm
- Shiny silver napkin rings from Crate & Barrel
- Silver bowls and a silver tray from CB2
- Rhinestone tea lights from Z Gallerie
- Cocktail picks from Williams-Sonoma (which we put out with the gelées but was a cheat because you couldn't pick up the gelées with the picks, you had to use your fingers, or better yet tasting spoons :))
Disclosure: Compensation was provided by Bacardi via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi.