You are currently browsing the category archive for the ‘Cocktails’ category.
The classic drink that inspired this mold is a favorite of my friend Bindiya. Made to commemorate Bindiya leaving Austin for the summer, it took several trials (and a lot of gin!) to create a mold I was happy with. Unfortunately, she left before I ultimately created the mold seen here.
To make this mold, I adapted a Nigella Lawson recipe published in the New York Times. (I was not happy with the recipe results, so I changed ingredient proportions). The resulting taste was perky (thanks to the lemon juice and stewed lemon zest), sweet, and slightly effervescent – perfect for the blistering Austin summer.
Per Bindiya’s request, I used lemons instead of limes. Blueberries were added because I love the fantastic merging of blueberries and lemons.
If you’re a foodie geek like me, you may enjoy learning the history of the gin and tonic.
Based on my friend Monti’s favorite “girls night” cocktail, the French Bohemia is made with sparking wine, St. Germain (elderflower liqueur), and blackberries. Since St. Germain is quite expensive, I substituted it with elderflower flavoring syrup. The sparkling wine (I used prosecco) gives a light sparkling texture while the elderflower syrup provides a subdued and floral sweetness.
French Bohemia (recipe for 3.5 cups)
- 2 packets Knox gelatin
- ¼ cup water (for blooming)
- 2 ½ cups sparking wine
- ¾ cup Elderflower Syrup (or St. Germain)
- ½ cup blackberries (or other berry of choice)
Put ¼ cup of cold water in a medium bowl and sprinkle 2 packets of gelatin on top of the water. Set bowl aside.
Put Elderflower syrup or St. Germain over medium heat and bring to a low boil. Remove from heat add to gelatin. Stir until gelatin dissolves. Stir in sparkling wine.
Put mixture in refrigerator (or freezer) until thickened to a soft gel consistency. It should be easy to stir but thick enough to hold the blackberries. Stir in blackberries and spoon mixture into mold(s). Put in refrigerator until set, at least 4 hours.
The Modern Gelatina 