Blackberry Whiskey Lemonade Jelly Shots
Nelson’s Green Brier® Tennessee Whiskey 45.5% alc/vol ©2023 Nelson’s Green Brier Distillery, Nashville, TN
These are not the Jell-o shots of your college days. All grown up and ready for the big leagues, these tasty jelly shots use unflavored gelatin with fresh lemons to allow the Tennessee Whiskey flavor to shine through, enhanced by a layer of vivid blackberry gelatin. To achieve the layered appearance, first prepare the blackberry layer and allow it to firm before preparing the whiskey lemonade layer.
For the Blackberry Float Layer:
6 ounces Blackberry Liqueur
7 grams (1 packet) unflavored gelatin
1 package (3 ounces) raspberry-flavored gelatin
1 cup hot water
In a small mixing bowl, slowly sprinkle the unflavored gelatin and the raspberry gelatin into the hot water and stir until completely dissolved. Let sit for 5 minutes, then stir in the blackberry liqueur. In a small, nonreactive baking dish or loaf pan, spray lightly with cooking oil and wipe out with a paper towel, coating the entire vessel with a very thin layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours, making certain it is level.
For the Whiskey Lemonade Layer:
1 cup Nelson's Green Brier Tennessee Whiskey
2/3 cup fresh lemon juice
zest of two lemons
1/2 cup sugar
28 grams (4 packets) unflavored gelatin
1 cup cold water.
Using a fine microplane grater, zest the lemons for about 2 teaspoons of zest. Add the zest to whiskey in a glass bowl, cover and set aside to allow the zest to fully infuse into the whiskey.
To prepare the whiskey lemonade gelatin, begin by mixing together the sugar and gelatin. Add the cold water to a small saucepan and sprinkle in the sugar and gelatin mixture. Stir and let it sit for a few minutes before placing over medium heat to bring to a simmer and fully dissolve the sugar and gelatin. Remove from heat and let cool slightly before straining the zest from whiskey and adding it to the gelatin mixture along with the lemon juice. Stir well. Over a spoon, so as not to gouge a divot in the float layer, pour the lemon whiskey mix onto the blackberry layer and return to refrigerator, again checking for levelness. Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully. Pro tip: heat your knife in hot water and wipe dry before cutting.
Garnish with a blackberry and/or a strip of candied lemon peel. Or simply slurp.