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Spiced Rum Jello Shots

by Samantha Chin 22 Sep 2014
Spiced Rum Jello Shots

These jello shots are a mix of bitter (from the beer) and slightly sweet (from the ginger ale) concoction.

We used Sang Som for its warm, sweet liquorice-like quality which goes very well with ginger ale, but you can use any spiced rum you have on hand.
 
Make these alcoholic treats in large quantities the night before your cocktail party. Feel free to experiment with different moulds and flavours to suit your menu!
 
 
 
 
 
INGREDIENTS 
+ 3/4 cup beer
+ 1 tbs sugar
+ 1 tbs Sang Som (or any spiced rum)
+ 1/4 cup Ginger Ale
+ 1 tsp vanilla extract
+ 1 tbs gelatin, divided
 
Makes approximately 12 jello shots
 
 
STEP ONE
Open the can of beer to slightly flatten the carbonation.
 
 
STEP TWO
In a small bowl, mix together the Sam Song, ginger ale and vanilla extract. Pour half the mixture into a small saucepan, sprinkle in 1/2 tbs gelatin and let it sit for a minute before melting the mixture on low heat (be careful not to boil it).
 
Once the gelatin has melted and the liquid looks syrupy, remove from heat and stir in the remaining alcohol mixture. Pour into individual jelly molds and chill until slightly set, about 10 to 20 minutes.
 
 
STEP THREE
Similarly, pour half the required beer into a small saucepan with 1/2 tbs gelatin and sugar. Let it sit for a minute before melting the mixture on low heat.
 
Once melted, pour it on top of the Sam Song layer in the jelly mold and let it set in the refrigerator for a few hours.
 
 
TIPS: 
 
#1 If you don’t have any jelly molds, silicone cupcake molds are great substitute – the jellies will slip out easily without breaking apart.
 
#2 Try a colourful option, replace the Sam Song and Ginger Ale with Vodka and Sarsaparilla and you will have fun, two-coloured layer jellies.
 
 
Recipe adapted from Bakers Royale
 
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