Negroni Jello!

Name: Negroni Jello!
Ingredients: 2 cups London dry-style gin; 2 cups Campari; 2 cups sweet vermouth (my favorite is Cocchi Vermouth di Torino); 2 cups water; 8 packets (1/4-ounce each) powdered gelatin

5 ingredients

4 steps

Ingredients

2 cups London dry-style gin
2 cups Campari
2 cups sweet vermouth (my favorite is Cocchi Vermouth di Torino)
2 cups water
8 packets (1/4-ounce each) powdered gelatin

Directions

1

In a large bowl, combine the gin and Campari. Meanwhile combine the vermouth and water in a pot. Sprinkle the gelatin over the top of this mixture and let stand for a couple minutes, until the gelatin is softened. Begin to heat the liquid gently over medium-high heat, stirring frequently, until the gelatin has completely dissolved in the liquid. Don't allow to boil.
2

Pour the hot liquid into the cold liquids, then stir to mix everything together well.
3

Place your Jello mold on a tray or rimmed pan (to make it easier to transport to the fridge), then pour the liquid into it. Transfer to the refrigerator and allow to set for at least 4 hours.
4

To unmold, dip the outside of the Jello mold into a basin filled with hot water for a few seconds. Remove, place a chilled tray over the Jello mold, and flip the whole thing over together (as if you were inverting a cake out of its pan onto a tray or wire rack). Hopefully the Jello will slide right out. If not, dip it in the hot water for a little longer until it starts to come loose, and try again.