Jackolope and Deer mountings

They make quite the horny pair!

SHOTS SHOTS SHOTS SHOTS SHOTS SHOTS!

• 2 packets of gelatin (1 tablespoon)
• 2 1/2 cups POM
• 1/2 cup good-quality Vodka ( I used Luksusowa)
• 1/4 cup brown sugar
• raw sugar for garnish
• pomegranate seeds for garnish

In a large bowl mix 1 cup of POM with 1 packet of gelatin, allow to sit for at least 5 minutes or until gelatin is dissolved. Meanwhile in a small saucepan dissolve the sugar and remaining POM and bring to a boil. Once it is boiling turn off the heat and mix with the gelatin mixture. Once thoroughly mixed, add the vodka.

Distribute the mix in shot glasses or into a 6 x 2 glass round pan. Place in fridge and allow to set for at least an hour. When ready to serve, garnish the shot glasses with raw sugar and top with pomegranate seeds. For the jello shots without glasses, simply using a 1/2″ circle cutter cut out as many pieces you can from your pan. Sprinkle with raw sugar and top with pomegranate seeds. Serve immediately and enjoy frequently 

For the float:

6 ounces crème de mûre (blackberry liqueur)
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water

In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.

For the gin sour:

1 cup gin (lemon infused) (Note: vodka may be substituted!)
2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.

Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go. When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved. Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well. Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.

A few notes:

• I will be posting the how-to picture over the weekend. Sorry, I have to process them still.
• Use the real Jell-o mix and not a store brand, as the store brands tend not to set up as firmly.
• Choose the freshest strawberries you can find.
• You can use a strawberry huller or an apple corer along with a melon baller to empty out the strawberry. I used the latter method because it allowed me to dig a deeper well.
• These are best made the night before and served the next day.
• Fill your strawberries as high as possible, as the Jell-O will sink a bit in the middle.

Strawberry Prep:

1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2. Use a huller or apple corer to empty out the strawberry. 
3. Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4. Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita Mix

• 1 box Strawberry Jell-O
• 8 ounces tequila, preferably reposado or blanco
• 6 ounce Cointreau
• Salt for garnish

Instructions

1. Boil one cup of hot water in a saucepan,  then add in Jell-o powder and whisk until powder is completely dissolved, about 2  minutes. Set aside.  Measure out 1/4 cup of cold water and set aside.
2. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine. 
3. Pour final Jell-o mix into strawberries and chill overnight. Dip  your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish

A few sketches Summer 2011