![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4eaX9WkadJ2Ap5XYvNeGBEpXNHKuxlJ6e-1LK6JwsyQ9XAKFJuBG3HnUik_mfdcg01TAqhHjPM2sLFQlO_g3W8GssN_6uDaFO73fBy7KitwABzFWCvPDYL36ynJKTaO3-c_I_6f4JjA/s1600/mandarindreams.jpg)
I am trying to comprehend jelly shots as not just something for people who don't like booze can eat and get really drunk from.
I can certainly see their aesthetic appeal, when I see pictures like these. But I'm still not sure I get them.
I had a few mandarins quickly loosing their appeal and figured I had better juice them, that done I remembered Jelly Shot Test Kitchens candy corn shots and figured I could do something similar, but with only two layers.
I started with the opaque layer:
- 8 grams gelatin powder
- 33 ml water
- 33 ml condensed milk
- 16 ml Absolut Vanilla vodka
- 15 ml (clear) Bols cream de cacao
Barely twenty minutes later I could proceed with the orange layer:
- 8 grams gelatin powder
- 50 ml mandarin juice
- 50 ml Cointreau
- A dash of orange bitters
Once I was ready to try my creations I used the rest of my mandarin juice in a modified Blood and Sand:
- 2 cl rye whiskey
- 1 cl sweet vermouth
- 1 cl cherry wine (a wonderful Danish product from Frederiksdal )
- 4 cl mandarin juice
Since a single mandarin had showed itself to have eating qualities I turned that into a bar snack by wrapping thin strips of a good quality fried bacon around the sections.