>> Tuesday, May 26, 2009
Just when you think it's gonna be a long, hot summer... and then you don't care.
Courtesy of the Liquor Control Board of Ontario by way of Jumbo Empanadas.
1 big jar of maraschino cherries with stems (buy an extra to cut down on the whining when the kids realize you aren't making them a snack)
1 cup simple syrup (mix 1 cup of sugar with one cup of water, bring to a boil and cool)
3 packs unflavored gelatin (these are the little envelopes of Knox that come in a box. Hint - get the box of 32, it's way cheaper than the box of 4)
1 1/2 cups whiskey (I used Canadian Club because it was on sale)
3/4 cup sweet vermouth (I used Gallo 'cause that's all they had)
3 shakes of Angostura Bitters (This stuff is freakin' expensive but I'm really glad I bought it. Even though you just use a smidge it's this flavor that makes a Manhattan taste like a Manhattan. It's a teeny little bottle but I'm guessing it will last forever and will become part of my estate.)
1. Drain cherries well and blot on paper towels. Use LOTS of paper towels because they will soak through and stain your counters pink. You've been warned. Meanwhile, pour the simple syrup into a small saucepan. Sprinkle gelatin on top and stir to combine. Let stand until gelatin softens, about 2 minutes. You can tell when it's soft because all the white bits will be clear. Place this mixture over low heat and stir, gently splashing around the sides of the pan until all of the gelatin has dissolved. Do not boil. This shouldn't take more than a couple of minutes.
2. Combine whiskey, vermouth and bitters in a bowl. Stir in gelatin mixture. Stir slowly for 1 minute.
3. Arrange cherries, stems pointing up, in your molds. I used little plastic condiment cups and I'm kicking myself for not saving them. Divide alcohol mixture evenly between molds. I used a spouted measuring cup to pour. Yes, it was tedious. Transfer to refrigerator for 45 minutes or until softly set. Straighten any slanted stems. (I totally skipped this step) Chill for at least 1 hour longer.
4. To unmold, dip bottoms of the cups briefly in body-temperature water, turn upside down and squeeze/shake the jellies out.
Next up - Lemon Drop Drops. It's gonna be an awesome summer!