Okay, so before we start down this path let’s just clear up what, exactly, ‘molecular mixology’ is. We can perhaps give thanks to the wondrous work of Heston Blumenthal at The Fat Duck, and his eagerness to become the Willy Wonka of haute-cuisine (snail porridge, anyone?), for conjuring up images of flames and sparks. In reality, however, molecular mixology is simply the addition of scientific processes and chemicals to achieve things that cannot be achieved with standard spirits and mixers.
The most simple demonstration of this, and our starting point on this journey, is the jelly (or ‘Jell-O’) shot. It’s astonishingly simple to make, indeed not all that different from making regular jelly, but may require a little practise to get a convincing ‘jelly’ texture. As with most recipes like this, it’s simplicity means that there is plenty of room for creativity, so get the basics covered and then you can try using flavoured vodka, making layered jelly shots, or even experimenting with popping candy – the possibilities are endless! We’ll be suggesting plenty more variations and unique serving suggesting for Jelly Shots in the coming months, so stay tuned!
The recipe below should make approximately 24 shots (at 25-30ml each).
135g Packet of Hartley’s Raspberry Flavoured Jelly
280ml Boiling Water
100ml Chilled Vodka
180ml Chilled Water
Step 1 – Cut the tablet jelly into cubes.
Step 2 – Put the jelly cubes into a large bowl and add the boiling water.
Step 3 – Stir until all the jelly cubes have dissolved.
Step 4 – Add the chilled vodka and water and stir again.
Step 5 – Pour the mixture into shot glasses and leave to chill in the fridge until set.