Allow me to share one tiny quirk of mine; at each meal, I deliberately seek out recipes which are new and challenging for me. I can still remember how nervous my husband used to get during our earlier years of marriage, not knowing what to expect in front of him at the dinner table. Each dish remained a mystery, even to myself, since I create my signature dishes during improvisation. Over time, he has learned to accept that I am a bold person who constantly motivates herself and I expect nothing less than my best for my family and friends.
My Motto – Today I will do better than yesterday.
Okay, enough about me. Let’s talk about cocktails, cocktails we can eat. Recently while planning our Valentine’s menu, I stumbled across a recipe for Champagne Gelee. Since, I have grown to savor champagne only recently, I chose to try out this recipe. Interestingly enough, everyone loved it including my husband. I started researching the net about cocktails we can eat. Little did I know that edible cocktails or gelée cocktails are being served in high-end restaurants. These have no resemblance to college jello shots, in fact they are created by mixologists with perfectly crafted cocktails, unflavored gelatin, fresh garnishes, and gorgeous presentations. Any cocktail, if you make it right, will impress even a whiskey puritan including myself.
Without further adieu, here are the concoctions I played around with and thoroughly enjoyed creating them. Have you made or tasted any edible cocktails? Do leave a comment below, I’d love to hear about your recipe or tasting experience.
Champagne & Raspberry Cocktail
- 2 cups fresh raspberries or strawberries
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 750-ml chilled bottle of your choice of Champagne. (I used Italian since my menu is Italian)
- 2 packets unflavored gelatin
- 1 tsp rose or orange flavored extract
- Place fruit, 1/4 cup sugar and 1 Tbs lemon juice in a bowl, toss, and let stand for 20 minutes to release the juices.
- Sprinkle gelatin in 1/2 cup of Champagne and let stand for 5 minutes.
- Boil 1/2 cup Champagne with rest of sugar till dissolved. Mix with the gelatin mixture and pour rest of Champagne to combine.
- Add lemon juice and rose extract.
- Divide fruit equally in glasses and pour Champagne mixture equally. Chill for at least 3 hours.
B-52 jelly shots
- 170 mL Kahlúa
- 170 mL Baileys
- 170 mL Grand Marnier
- 24 g gelatin sheets or powder
- Place each liqueur in separate bowls and add 8 g gelatin to each. Cover and leave until gelatin has softened.
- Pour Kahlúa/gelatin into a saucepan and heat over low heat until gelatin dissolves. Strain to remove any remaining solids. Pour liquid into a 10 x 20 cm pan lined with plastic wrap. Cool for about one hour.
- Repeat with Baileys, and then with Grand Marnier, pouring the newly prepared liqueur on top of the set liqueur in the mold. Cut into pieces and serve. (Adapted from Molecular Recipes)
Mojito Cocktail Gel
– 1 package fresh mint (3/4-ounce/21 g package about 50 mint leaves)
– 1/2 cup/120 ml white rum
– 1/2 cup/120 ml triple sec
– 1/3 cup/75 ml fresh lime juice
– 1/3 cup/75 ml water
– 1/3 cup/75 ml simple syrup or agave nectar
– 2 envelopes plain gelatin (about 4 tsp gelatin powder)
- Lightly muddle mint in a small bowl. (Gently crush the mint with the back of a spoon if you don’t have a muddler!)
- Add the rum and triple sec to the bowl and set aside.
- Combine lime juice, water and simple syrup/agave in a small saucepan. Sprinkle with gelatin, and allow the gelatin to soak for a minute or two.
- Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
- Strain the mint-infused liquor into the pan and stir to combine.
- Refrigerate until fully set, several hours or overnight.
- Cut into desired shapes to serve.