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B-52 jelly shots

Time 1 hour
Yields Makes about 28 (1/2-ounce) cocktails
B-52 jelly shots
(Glenn Koenig / Los Angeles Times)
1

Place each liqueur in a separate small bowl or measuring cup. Place 4 1/2 sheets each of the gelatin, one at a time, in each of the three liqueurs, breaking the sheets if necessary to thoroughly submerge them in the liquid. Cover each of the liqueurs with plastic wrap to prevent evaporation while the gelatin softens.

2

When the gelatinis softened in the Kahlúa, pour the Kahlúa and gelatin in a small saucepan. Heat the saucepan over low heat, stirring constantly, until the gelatin is completely dissolved and incorporated in the liqueur. If there are small particles that will not dissolve, strain the liquid to remove the solids.

3

Pour the liquid into the bottom of a 4-by-8-inch loaf pan lined with plastic wrap. Place the pan in the refrigerator and chill until the gelatin has set, about an hour.

4

Repeat with the Baileys, and then the Grand Marnier, pouring the newly prepared liqueur on top of the set liqueur in the mold. After all three layers are in the mold, refrigerate until completely set, preferably overnight.

5

To serve, remove the layered gelée from the mold. Cut into slices or squares to serve. The jelly shots will keep for 2 days, refrigerated.

Adapted from Bar Nineteen 12. These can be poured into a 4-by-8-inch loaf pan and cut into squares or slices when set. Gelatin sheets are available at restaurant and baking supply. You can substitute 3 (1/4-ounce) packets of gelatin powder for the gelatin sheets. Use one packet for each layer; gently sprinkle the powder into the liqueur to rehydrate.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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