![[Jellophile]](../Icon88/jello88.gif){kind=small}
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"Please include... a warning about the strength of these things and a notice to consume them cautiously."
The ones I have gotten the best responses on were the Amaretto Sours, Bocce Balls, Fuzzy Navels #3, Quiet but Quicks and Lemon Drops.
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
May 1994, for Lorraine Blasik (cmu.edu)
"Please include... a warning about the strength of these things and a notice to consume them cautiously."
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
"Please include... a warning about the strength of these things and a notice to consume them cautiously."
For grapefruit jell-o the best substitution I could make was to use the regular amount of Knox with grapefruit juice. Doubling the amount of the mix like you do for regular Jell-o jigglers produced a less than desirable result. Unless of course you like eating epoxy.
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
June 1994, for Carol "Fizz" (wayne.edu)
"Please include... a warning about the strength of these things and a notice to consume them cautiously."
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
August 1994
NOTES: We tried using half strawberry-banana jello and half lime jello, however the color was not too appetizing. Substituting lime juice for the schnapps worked okay, but the flavor was not as good as with the Lime Lizzard.
[I would try substituting the 1/4 cup Lime Lizzard and the cup of cold water, with 1/2 cup fresh-squeezed lime juice and 3/4 cup cold water, or maybe use even more of the lime juice instead of the water. But then, limes are 10 for a dollar here now... -hazel]
PS. In one batch, I accidentally used 1 cup of Tequila and 1/2 cup of cold water (okay, we had been experimenting awhile!). Anyway, as you can imagine that batch had quite a kick! So for those of you who like potent beverages, give it a try!
June 1994, Wendy Dustman (uga.edu)
UK/Israeli Rules: Add the cold water to the boiling water, i.e. boil all of it. Dissolve the powder with the boiling water. After it's all dissolved, add the cold liquids and mix it all up. Let it cool to room temperature. Pour into individual servings, if desired. Refrigerate until firm.
May 1994, for Sandy Wilcox
"Please include... a warning about the strength of these things and a notice to consume them cautiously."
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
If the result is too tart for your taste, increase the water to 3 cups and decrease the lime juice to 1/4 cup.
June 1994, thanks to Lynn Boston
June 1994, thanks to Wendy Dustman
(A normal Tequila Sunrise contains; orange juice, tequila, and a splash of grenadine.)
May 1994, Tillman (portal.com)
NOTE: These taste wonderful; they were by far a crowd favorite! It sort of reminded me of making jello with part of the water substituted for by pineapple juice. Very tropical taste to it!
Please send any feedback my way...would love to hear it! And I'm gonna try those Pina Colada shots as soon as I can. BTW, those were a great idea!!!
Happy creating (and sampling)!!!
June 1994, Wendy Dustman (uga.edu)
Mix up the lime Jell-O, pour into the 1-oz. plastic cups. You'll probably need between 20 and 25 of them. I arrange them on a 9x13 cookie tray, with a paper towel underneath to take care of spillage.
Let the lime Jell-O set (I do it overnight if I have the time). Put some warm water in a dish (I use a plastic sandwich box), and let each little cup set in the warm water a few seconds until you can knock the Jell-O out of its little mold into one of the 2-oz. cups. Unmold all of the little "cores", and put the cups into the fridge.
Mix up the alcoholic lemon Jell-O. Note that it's stronger than my standard alcoholic Jell-O; that's because half of the total Jell-O is non-alcoholic (the lime).
Let the lemon cool, while the lime sits in the fridge firmly affixing itself to the 2-oz. cups.
Bring out the cups, and carefully pour the lemon Jell-O around the cores. If you pour it straight onto the green cores, it'll splash; try to pour it between the core and the wall of the cup. Then put them all back in the fridge to set.
I call these "Waiting for Diana" in honor of the lead character in a certain BBC show (Waiting for God) I enjoy watching on PBS (KOCE-50). I've recognized the brand of gin she drinks; seek out the show and see if you can catch it. I haven't seen Diana (the character) drink cocktails, she seems to drink her gin straight... but that hardly lends itself to imaginative Jell-O combinations, does it? I haven't made much Jell-O with gin; I think the only other combination I've tried is Kamikaze Jell-O (basically it's Margarita flavor, with gin instead of tequila).
I also decided to make the little bullseye presentation, in honor of my recent eyeball-related adventures. But for more on that, see my home page and look under "Who am I when I'm not on-line?" and "Chocolate Foggy Ripples."
September 1995
You can make gelatine out of just about anything, and this proves it.
Boil 5 cups of lemonade. In large bowl, sprinkle 4-6 envelopes Knox Gelatine over 2 cups of cold lemonade. Let stand 1 minute. Add 5 cups of hot lemonade. Stir till dissolved, 5 min. Add booze. Chill till firm.
Note: Knox standard instructions would call for 8 envelopes per 8 cups liquid for "Knox Blox," and 4 envelopes per 8 cups for "Fruit Juice Gelatine." I figure the tiddly dessert should be somewhere in between, depending on how stiff you (literally) like your drinks.
Small Batch:
I used Knox Dry Gelatine, and followed the directions on the box for 2 cups of Fruit Juice Gelatine with 1 packet of the dry Knox powder. Except for the fruit juice I used 1 3/4 cup Tropicana-brand Sugar Free Lemonade, and 1/4 cup Early Times Kentucky Whisky (approx 80 proof). Whisky = 1/8 of the lemonade volume.
The Tropicana lemonade apparently is very strongly flavored, so if you go this route I would recommend calling them Whisky Sours. On the other hand, I've mixed up a batch of Minute Maid Lemonade (or Pink Lemonade) from the frozen concentrate, and that comes out tasting less of the lemonade and more of the whisky.
[Frank Kelly Freas, the famed artist & illustrator, loves this stuff, so I decided to name it after him.]
September 1993, for Frank Kelly Freas and Laura Brodian Kelly-Freas
"Please include... a warning about the strength of these things and a notice to consume them cautiously."
...If you want to make these recipes available to others you may. Please just credit these recipes to me, and have my e-mail address available so that I may hear what others think about these.
See also: Cape Codder Jiggle Shots
October 1995, Mike Litherland (Zeta Beta Tau), mbl at po.cwru.edu
![[Hazel]](../Icon88/chaz8831.gif){kind=small}