Tom Lehrer may have never ended up poisoning pigeons in the park but he did end up spiking the drinks at a Christmas party. And that, my lords and ladies was how jello shots came into being. The prohibition of alcoholic beverages at military bases had the singer-songwriter in a fix , and he just had to bend his way around it. So, back in the 1980s, he mixed vodka in jelly and gave birth to one of America’s most favourite party things, the jello shot!
Tis’ the season of merry making and what better way to celebrate the year’s end than raising a toast with whisky shots in the garb of edible mistletoe?
Take a bunch of fresh mint leaves and add 1 teaspoon of sugar. Muddle till they release oil and are fragrant. Take a heavy bottomed pan and pour in 1 ½ cups of water, ½ cup of freshly squeezed lime juice and sprinkle with 1 ½ packet of gelatin powder. Whisk to combine and bring to a boil. After 5 minutes, add the muddled mint leaves and simmer for 5 more minutes. Turn off the heat and let it cool. You may add a few drops of green food colouring if you wish to at this point. Strain to remove the mint leaves and add 1 cup of Jameson’s Irish whiskey. Stir to combine.
Spray a silicone mould with cooking spray and wipe off any excess with tissue paper. Pour the mixture into the mould and freeze for until set, approximately 3 hours. Before serving, prep your shot glasses by rubbing the rim with lime wedges and dipping them in red sanding sugar. Plop in the jello shot. Whip up some cream to soft peaks. Add a dollop on top, grate some lime zest and you’re all set to enjoy your Jameson shots!
Clafoutis is a dessert that has its roots in the Limousin province of France.
What holds true for hot dogs and the US, tacos and Mexico, shashliks and Central Europe and shawa