As connoisseurs of jelly shots who want our bite-sized jigglers to taste as close to the real thing as possible, we always begin our testing process by mixing liquid cocktails; understanding a drink in its native form is vital for an accurate translation into gelatin. On testing days Amy, my sister/collaborator, and I meet at the Jelly Shot Test Kitchen (a.k.a. my home in Edina, Minnesota), each with a handful of cocktail recipes, a box of booze, and various accoutrements including muddlers, and zesters. We then commence with much cocktail shaking and dirtying of glasses in search of the perfect liquid recipe, and once we have it, we begin the process of adjusting the recipe for its solid form. The process is largely trial and error, adjusting ratios to account for changes in flavor and texture, and after a few renditions at the Test Kitchen, the resulting jelly shot is a true-to-life interpretation of its cocktail inspiration.