Do you smell that? It's almost October, and the sickeningly sweet candy corn bags are starting to line the shelves at every grocery stores and bodegas. Instead of getting those small, way-too-sweet candies stuck in your teeth, try making these awesome jello shots.
It's no pretty jar of jam or row of canned tomatoes, I know, but I suspect that making your own fruit-flavored vodkas might just be the most fun way to preserve the season! This is also perfect for when you're not in the mood for a big preserving project, but want a quick way to make sure that handful of juicy berries, plump purple figs, or last peaches doesn't go to waste. Because a bottle of jewel-colored, summer fruit-infused vodka will never go to waste. Trust me on this.
Labor Day is almost here, so we decided it was precisely the right time to show you how to make jello shots. Summer is nearly over — seize the day, right? Wait, you say. Jello shots? Dorm room, frat party, neon green vodka bombs?
No, no. What I'm about to show you today is jello shots all glammed up, and even, dare I say it, healthy. OK, healthier. I adore gelled desserts of all shapes and flavors — I have a whole chapter on them in my book Bakeless Sweets — and I've been waiting for just the right moment to talk jello shots. Raspberry lemonade jello shots, to be specific.
A friend who owns his own salt company here in Seattle recently told me about his process — how he drives out to the water source, gathers water, lets it evaporate, and then packages the remaining salt crystals. The one thing I couldn't get out of my mind: genius! There are no food costs and little overhead. So the other day when I read about a common kitchen waste product — coffee grounds — getting turned into something else entirely, my ears perked up.
Yes, it sounds crazy: $150 for a bottle of beer? But this isn't just any beer. This is one of Sam Adams' Utopias, a lovingly-crafted and mega-high-proof special release elixir that definitely toes the line of what can actually be called "beer." Like you, I have had one question in my mind ever since the Utopias hit the market a few years back: Is it really worth it?
It seems I can't go anywhere without seeing green juices and smoothies — even green infused coconut waters. The market for fresh drinks is alive and well, and I find myself succumbing to it weekly — whether it's a new kombucha flavor or a craft ginger beer. In the summer I like to treat myself without ingesting a bunch of corn syrup or unnecessary sweeteners or colors. But what has really surprised me is the push towards medicinal cocktails. Can a cocktail actually make you feel healthier?
Bloody Marys, the king of brunch cocktails, are endlessly customizable. Everyone has their own secret ingredient or method that makes their Bloody Mary "the best." It is therefore not surprising that the standard ingredients of the cocktail slipped into something a little more solid. Who wouldn't love a slightly boozy and spicy popsicle? Or gazpacho? Sounds good to me.
Booze it up in style with these seriously adorable and semi-seasonal jello shots. Yeah, fine, they can take a little time to make, but trust me, they are so worth it. I mean, who wouldn't want to eat a delicious alcoholic strawberry complete with a tiny lime wedge? Or a Bloody Mary jello shot made in a celery stick? THE MAN, that's who. Just think about how much your friends and Pinterest followers will love you for making these beauties.
Two years ago I stumbled onto the description of an intriguing summer cocktail: a shot of Campari topped with IPA, served with ice and a twist of lemon. One bitter sip was all it took; I was hooked on what has since become my favorite simple summer apéritif. Have you tried it?
When we make a gin and tonic in our house, the question inevitably arises: do we use the good gin or the mixing gin? I usually land on the side of mixing gin because the tonic flavor often overpowers the nuance of our more expensive gin. The one thing we rarely consider? The brand or type of tonic we use. Tonic is just tonic, right?