Singapore Sling Shots should really be Singapore Sling Jelly or Jell-O Shots but I think the former has a better ring to it, don’t you? Jelly Shots are definitely one of those fun, party “dishes” that never fail to impress and are always a crowd puller and conversation starter!
Jelly Shots are fairly easy to master, a case of making up your desired cocktail, mixing it with some gelatine, vegetarian alternative or some warmed up ready made jelly. There is no end to what you can create; all you need to figure out is the gelatine to liquid ratio (always given at the back of the packet) and make up your cocktail accordingly. And dissolving the gelatine is so easily done in the microwave, simplifying the whole process.
In this particular recipe, we will be using Singapore Sling for the shots, click for the three recipes I featured not too long ago. I’ve adjusted the ingredient ratio to fit with the amount of gelatine I’m using. The gelatine I buy comes in a sachet that weighs 12g and comes up to just very slightly more than a flat tablespoon. This sachet will set 1 pint/570ml of liquid, and here, I worked towards a total of 550ml of liquid to allow for a small margin of error. Read the instructions on yours and just adjust total amount of the Singapore Sling and water for the gelatine accordingly.
I love the layered look in mini desserts and so, I’ve made some layered ones here too, just to show you how it looks. Mixing the whole Sling with the gelatine is the easier option, it’s a case of pouring the cocktail into little shot glasses, placing either a cherry or pineapple slice in and letting the whole thing set overnight. You’ll see this version right at the back in the pictures.
Layering requires time and patience, about 60 – 90 minutes for each layer to start setting before you go for the next one. Depending on the size of your shot glasses, you’ll get 10 – 12 servings.
INGREDIENTS (makes a dozen shots)
1 tbsp/12g gelatine or equivalent alternative
60ml hand warm water
270ml pineapple juice
30ml lime juice
20ml D.O.M Bénédictine
20ml Grenadine Syrup
3 dashes Angostura Bitters
fresh cheeries and small pineapple slices for garnish
You will also need 12 shot glasses
1. Place the warm water and 20ml of pineapple juice in a small shallow bowl and sprinkle the gelatine all ove and leave to soak for 15 minutes.
2. Get two jugs of about 500ml capacity. Mix the rest of the pineapple juice (250ml) and lime juice in the first one and set aside.
3. Mix all the alcohol and the syrup in the second one and set aside.
4. Once the gelatine is all soaked (it’ll be a slightly darker shade than the lighter dry version), place the bowl in the microwave for 45 – 60 seconds, depending on your microwave oven’s power, mine’s 1000 watts. Syir once or twice during this time, don’t let the mixture boil. Stir well and leave to cool for 2 minutes. You’ll have about 80ml of this gelatine liquid mix.
5. Place the shot glasses onto a tray or baking sheet for easier transportation.
Full Singapore Sling Shots (not layered)
1. Add the alcohol mix to the pineapple and lime juice mix and stir thoroughly to combine.
2. Add the gelatine to it and again, mix it all up thoroughly but gently, no bubbles wanted.
3. Pour this whole Singapore Sling Shot mix into the little shot glasses, going for an even amount.
4. Decorate half with the cherries and the other half with the pineapple slices. Just place a cherry in the liquid with its stalk over the glass rim.
5. Place the the tray and its contents into the fridge and let set for a minimum of 6 hours, preferably overnight.
Layered Singapore Sling Shots
1. Add 2 tbsp/30ml of the gelatine liquid into the alcohol mix and stir thoroughly.
2. Add the rest to the juice mix and stir thoroughly.
We are now going to make 4 layers with these mixes, 2 of each, starting with the juice mix. As we have more juice, the juice layers will be thicker.
3. Pour a thin layer of the juice mix into the shot glasses and place them in the fridge for 90 minutes.
4. After 90 minutes, top with a thin layer of the alcohol mix, refrigerate for 60 minutes, then repeat with juice, then alcohol, making a total of four layers.