Pear Sour Jelly Shots
This bite-sized Pear Sour jelly shot, developed for SAVEUR by Michelle Palm of the blog Jelly Shot Test Kitchen, has a sophisticated balance of lemon, pear liqueur, and gin, with a dash of Angostura bitters.
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Credit: Michelle Palm
concentrate, thawed
and strained to remove
solids
1/4 cup water
3 envelopes Knox gelatin
1/2 cup Lillet blonde
1/2 cup gin
1/2 cup pear liqueur (we use Belle
de Brillet)
3 dashes Angostura bitters
2 tsp. agave nectar or simple syrup,
if desired
Fresh pear, for garnish (optional)
Recommended pan: molds or 1-lb. loaf pan (approximately 8" x 4")
1. Pour lemonade concentrate and water into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat.
2. Stir in the Lillet, gin, pear liqueur, and bitters. Taste; add the agave nectar/simple syrup if desired.
3. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.
4. To serve, cut into desired shapes or unmold. Garnish with slivers of fresh pear, if you like.
MAKES ABOUT 15 JELLY SHOTS
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