Its official! No green, no sprinkles. St. Patrick's Day is going ever so slightly GLAM at Jelly Shot Test Kitchen this year.
We like these Irish Car Bomb Jelly Shots made as separate components – it seems truer to the original drop-in-a-shot style cocktail – however the recipe could be made as a layered jelly shot in a 1 lb loaf pan. But seriously, yawn. We are so beyond bored with layered jelly shots … so 2009.
The round molds are nice, but not necessarily needed. The components could be set in separate pans, and sliced into crisp squares, or cut out with small cookie cutters. We used a 1 tbsp volume half-round mold for the Guinness layer, and a 1 tsp half-round mold for the Bailys layer. The Whiskey layer was set in a small pan, and then sliced.
As a finishing touch, we brushed the Whiskey layer with edible gold flakes – available in oodles of kitchen and cake decorating stores. Dab or brush on with a paintbrush. You just need the tiniest little bit on each.
Cheers! XO, Michelle
P.S. I'll add a step-by-step soon. But this post is outrageously late for St. Patrick's Day as it is ....
Irish Car Bomb Jelly Shots
Fist, prepare your setting vessels (silicon molds or pans) by spraying with cooking spray and wiping clean with a paper towel. This will leave a very slight residue, which will assist in unmolding your jelly shots without affecting their taste or texture.
- 1 1/4 cup Guinness beer
- 3 tsp Knox Gelatin (each envelope is about 2 1/4 tsp of gelatin powder)
- 1/4 cup Kahlua coffee liqueur
Pour the Guinness into a saucepan, and sprinkle with gelatin. Allow the mixture to set for a minute or two, to allow the gelatin to soften. Turn burner on low. Heat without stirring for a few minutes (this helps the carbonation dissipate), then stir until gelatin is fully dissolved. Stir in the Kahlua. Pour into a 1 lb non-reactive loaf pan or molds, and refrigerate until firm.
- 1/2 cup water
- 2 tsp Knox gelatin
- 1/2 cup Bailys Irish Cream liqueur
Pour the water into a small saucepan, and sprinkle with gelatin. Cook on low heat for a few minutes, stirring constantly until the gelatin is fully dissolved. Stir in the Bailys. Pour into a small non-reactive pan or molds, and refrigerate until firm.
Irish Whiskey Layer
- 1/2 cup water
- 1 tsp Knox gelatin
- 1/2 cup Irish Whiskey
Pour the water into a small saucepan, and sprinkle with gelatin. Cook on low heat for a few minutes, stirring constantly until the gelatin is fully dissolved. Stir in the whiskey. Pour into a small non-reactive pan, and refrigerate until firm.
Note: some whiskey jellies get cloudy if set in a metal pan. This doesn't affect the taste, just the appearance. Use a glass or ceramic pan to keep it clear.
To serve, unmold or slice into squares. Brush the whiskey gelatin with edible gold flakes before serving, if feeling fancy. Makes approximately 24 jelly shots.