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.
Recommended pan: molds or 1-lb. loaf pan (approximately 8" x 4")
- 1⁄4 cup frozen lemonade 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)
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.
Stir in the Lillet, gin, pear liqueur, and bitters. Taste; add the agave nectar/simple syrup if desired.
Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.
To serve, cut into desired shapes or unmold. Garnish with slivers of fresh pear, if you like.