Brunch Cocktail Jelly Shots Are the Best Part of Adulting
When’s the last time you did a Jell-O shot? If it’s not within recent memory, it’s time to get your life right. Craveable Hospitality Group's pastry director and TV personality Zac Young loves both brunch cocktails and cold, hard science. As it happens, the two blend magically into jelly shots. Young took his inspiration from the best edible and drinkable parts of brunch to make Maple Bacon Bourbon Jelly Shots (wrapped in crepes, for goodness sakes!), Mimosa Jelly Shots (with white chocolate-covered Pop Rocks for Champagne fizz), and Bloody Mary Jelly Shots (in hollowed-out peppers and cucumbers, for he is a glorious madman).
So, let’s try this again. When’s the last time you did a brunch cocktail-themed edible shot? At Jell-O Shot o’clock, which is roughly six hours from now? Right on time.
Maple Bacon Bourbon Jelly Shots
For the bacon infused bourbon:
For the maple bacon bourbon jelly:
For the bacon crepes:
Mimosa Jelly Shots
Bloody Mary Jelly Shots
How to Make It
Cook the bacon in a skillet or oven until golden brown and crispy. Add the hot bacon to the bourbon. Refrigerate overnight. Strain out the large pieces of bacon and then pass the remaining liquid through a coffee filter to remove any remaining fat.
Pour half of the apple cider and the salt in a microwave-safe dish, sprinkle the gelatin on top. Let sit for two minutes so the gelatin can bloom. Microwave in 30-second intervals until the gelatin is warm and melted, about 1 minute 30 seconds. Gently whisk in the remaining cider, maple syrup, and bacon-infused bourbon. Pour the jelly into a plastic wrap-lined loaf pan or other small baking dish. Chill at least 6 hours or overnight.
Melt the bacon fat and the butter. Add remaining ingredients to a blender and blend on medium speed for 1 minute until homogenous. With the blender on low, stream in the melted butter and bacon fat. Let the batter rest in the refrigerator for at least an hour. The batter will last one day in the refrigerator.
Cut the oranges in half and scoop out the pulp, leaving the peels intact. Remove the membrane surrounding the pulp and break the pulp into small pieces, you will need a generous ½ cup of the pulp.
Place 1 cup of the bloody mary mix in a microwave safe bowl and sprinkle the top with the gelatin. Let sit for 2 minutes so the gelatin can bloom. Microwave in 30-second intervals until the gelatin is warm and melted, about 1 minute 30 seconds. Gently stir in the remaining mix and the vodka. Pour into desired vessel and refrigerate 6 hours or overnight. Garnish with assorted cheeses and meats.
