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Blueberry martini jelly shots

Time 25 minutes
Yields Makes about 35 (1/2-ounce) cocktails
Blueberry martini jelly shots
(Glenn Koenig / Los Angeles Times)
1

Off heat, combine the vodka and simple syrup in a small saucepan. Add the gelatin sheets one at a time to the vodka mixture, breaking up the sheets if necessary so that they can be completely submerged. Allow the gelatin to sit in the vodka mixture until it is soft and pliable, 5 to 10 minutes.

2

When the gelatin is soft, heat the saucepan over low heat, stirring, until the gelatin is dissolved and incorporated into the vodka mixture, about 10 minutes. Remove the pan from the heat.

3

Check the contents of the pan; if there are any flecks of gelatin that have not dissolved, strain the mixture to remove any solid particles. Place a blueberry in the bottom of each individual cocktail mold, and carefully pour the vodka mixture into each mold. Refrigerate the molds until set, preferably overnight. These cocktails will keep, refrigerated, for as long as 2 days.

Adapted from Bar Nineteen 12. The bar uses half-sphere silicone molds, but you can use any half-ounce molds. To make simple syrup, combine equal parts sugar and water in a saucepan, and stir over medium heat until the sugar is dissolved. Gelatin sheets are available at restaurant and baking supply stores. You can substitute 3 1⁄2 (1⁄4-ounce) packets of gelatin powder for the gelatin sheets. Gently sprinkle the gelatin powder into the vodka and simple syrup 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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