While most folks associate jelly shots with college ragers, their origins are in fact much classier than one might imagine. The first written mention of these jelled cocktails comes from Marie-Antoine Carême, chef and originator of haute cuisine and baker of Napoleon's wedding cake. The jelly shots that he created were flavored with orange blossoms and pink Champagne, miles away from those Dixie cup jigglers that most of us remember.
Michelle Palm, the mastermind behind the Jelly Shot Test Kitchen blog, is on a mission to elevate the jelled cocktail. Her newly released cocktail cookbook, Jelly Shot Test Kitchen reads like the Mr. Boston of jelly shots, with nearly every cocktail you can think of transformed in to a sweet and wobbly bite. These bright little shots are equal parts fun cocktail fodder and amateur molecular mixology.
Palm's shot recipes run the gamut from classic (serious) cocktails—think Manhattans and Negronis—to girl's-night-out treats like the Melon Ball and the Flirtini. The photos are gorgeous, but the recipes are simple to assemble: If you can mix a basic cocktail and you've ever made Jell-O, chances are you're poised to become a jelly shot master mixologist.
Win 'Jelly Shot Test Kitchen'
Thanks to the generous folks over at Running Press, we are giving away five (5) copies of Jelly Shot Test Kitchen this month. All you have to do is tell us about the most creative jello shot you've had in the comments section below.
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