Sazerac Jelly Shots

Name: Sazerac Jelly Shots
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 54
Cuisine: Global
Ingredients: 1 teaspoons angostura bitters; 1 teaspoon Peychauds bitters; 7 grams packets unflavored gelatin; 473 milliliters granulated sugar; 1 medium Finely grated zest of lemon; 10 drops red food coloring; 710 milliliters rye whiskey; 59 milliliters white sanding sugar; 710 milliliters water; 1 teaspoons absinthe

Sazerac Jelly Shots might be just the beverage you are searching for. One serving contains 66 calories, 0g of protein, and 0g of fat. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 54. If you have sanding sugar, gelatin, rye whiskey, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

For the jelly:Set a fine-mesh strainer over a large bowl; set aside.

Ingredients you will need

Jelly

Equipment you will use

Sieve

Bowl

Pour the water into a large saucepan and sprinkle the gelatin evenly over the surface.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Let stand undisturbed until the gelatin softens, about 5 minutes.

Ingredients you will need

Gelatin

Add the granulated sugar and zest and whisk to combine.

Ingredients you will need

Granulated Sugar

Equipment you will use

Whisk

Place the pan over low heat and whisk constantly, scraping down the sides of the pan with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 10 minutes. (Do not let the mixture simmer, or the gelatin will not set properly.)

Ingredients you will need

Gelatin

Sugar

Equipment you will use

Spatula

Whisk

Frying Pan

Pour the mixture through the strainer and discard the contents of the strainer.

Equipment you will use

Sieve

Add the rye and food coloring to the strained mixture and whisk to combine.

Ingredients you will need

Food Color

Rye

Equipment you will use

Whisk

Pour into a 9-by-9-inch metal baking pan and refrigerate uncovered until set, at least 2 hours.For the topping, and to serve:When ready to serve, combine both of the bitters and the absinthe in a small bowl; set aside.

Ingredients you will need

Absinthe

Bitters

Equipment you will use

Baking Pan

Bowl

Place the sanding sugar and lemon zest in a second small bowl. Using your fingers, toss to combine and coat the zest with the sugar; set aside.Run a knife between the jelly block and the edges of the pan. Being careful not to get any water inside, dip the pan into a sink full of hot tap water, submerging it about halfway up the sides for about 10 seconds.

Ingredients you will need

Sanding Sugar

Lemon Zest

Jelly

Sugar

Water

Dip

Equipment you will use

Knife

Bowl

Frying Pan

Remove the pan from the water and tilt it: The jelly block should slide away from the edges. If it doesn’t, return the pan to the hot water for another 5 seconds. Invert the jelly block onto a cutting board.Using a long slicing or serrated knife, press straight down through the jelly block (do not drag the knife through) and cut it into 54 (1-1/2-by-1-inch) pieces.

Ingredients you will need

Jelly

Water

Equipment you will use

Serrated Knife