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Manhattan Jello Shots | Taste and Tipple

Manhattan Jello Shots

These Manhattan jello shots are boozy little flavour bombs for your Christmas Eve enjoyment.

Course Dessert, Drinks
Cuisine Canadian
Keyword Let's Get Blitzen, Manhattan, Rye, Sweet Vermouth, Vermouth, Whisky
Prep Time 5 minutes
Cook Time 10 minutes
Chilling time 45 minutes
Total Time 1 hour
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1/3 jar maraschino cherries preferably with stems
  • 1/3 cup gingerbread syrup
  • 1 pkg 7 g unflavoured gelatin
  • ½ cup rye whisky
  • ¼ cup sweet vermouth
  • 8 dashes Angostura bitters

Gingerbread Syrup

  • 1 cup dark brown sugar
  • 1 cup water
  • 2 tbsp fancy molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Drain and blot cherries with paper towel.
  2. Pour gingerbread syrup into a small saucepan and sprinkle gelatin over top, stir to combine. Let stand for 2 minutes, until gelatin softens. Place the saucepan over low heat and stir, gently splashing around the sides of the pan until gelatin is fully dissolved. Do not boil.
  3. Combine remaining ingredients in a bowl. Stir in gelatin mixture, stirring slowly for 1 minute.
  4. Arrange cherries, stems pointing up, in mini tart tins, round candy moulds, or ice cube trays. Divide mixture evenly between moulds. Refrigerate for 45 minutes or until softly set. Straighten any crooked cherry stems. Pop back in the fridge for at least 1 hour longer.
  5. Unmould by dipping the bottom of moulds in lukewarm water and lift out with a rubber spatula.

Gingerbread Syrup

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Fine strain into an airtight container.
  5. Store in the fridge for up to 1 month.