Shots shots shots shots shots shots

Kat Kinsman
July 19, 2018

Who doesn't love a wiggly, jiggly aspic? The only way it could possibly be better is with a little bit of beef and booze. Think of this dish as a giant (like, Bundt cake sized) Jell-O shot with all the flavors of a bloody mary or maria mixed right in. Invite a friend over—if you're allowed—and tap into your happy place. Keep up to date with new episodes of No Pressure by following and liking the No Pressure Facebook page.

Tapping the bloody aspic. Full video coming soon to @extracrispy.

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Giant Bloody Aspic

Ingredients

¼ cup clam juice
1/2 cup pickle juice
¼ cup Worcestershire sauce
1 cup tequila or vodka
2 cups beef broth
2 cups tomato juice
Horseradish to taste
Celery seed or powdered celery juice to taste
Hot sauce to taste
4 packets lemon gelatin
Cooking spray

Directions

Place measured-out clam juice, pickle juice, Worcestershire sauce, and tequila in the freezer, together or separately.

Heat beef broth, tomato juice, horseradish, celery seed or powder, and hot sauce to a boil on the stove. Pour in gelatin, stirring well, and boil for 1-2 minutes until gelatin is dissolved. Turn off the heat, and stir in cold clam juice, pickle juice, Worcestershire sauce, and tequila or vodka.

Spray a Bundt cake pan or large vessel with cooking spray, pour in the gelatin mixture, cover with plastic wrap, and chill in the refrigerator until set, 4-8 hours or overnight. Consume carefully.

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