Lychee Martini And Negroni Jelly Shots

Instructions

• Lightly spray two 8×8-in. square baking pans with cooking spray. Set aside.

• Fill two small bowls with ¾ cup cold water each. Sprinkle gelatin powder overtop—3 pkgs in one bowl, 4 pkgs in the other. Set bowls aside and let bloom for 5 min.

• Lychee Martini: Combine juices and 5 tbsp sugar in a saucepan set over high. Heat until just steaming. Stir in lychee liqueur and gin and remove from heat.

• Pour in bloomed gelatin (3 pkgs) and stir until melted and fully combined. Gently pour half of mixture into one pan through a strainer or over a spoon to prevent bubbles from forming. Freeze until partially set, about 20 min. Gently push cherries into partially set mixture, spaced out to make a grid, then pour remaining mixture overtop. Refrigerate until fully set, about 4 hrs.

• Negroni: Combine aperitivo soda, 5 tbsp sugar and edible glitter in a small saucepan set over high. Heat until just steaming. Remove from heat, then stir in bitters, gin and vermouth.

• Pour in bloomed gelatin (4 pkgs) and stir until melted and fully combined. Gently pour mixture into prepared pan through a strainer or over a spoon to prevent bubbles from forming. Stir mixture with a toothpick to swirl glitter. Freeze until glitter swirls are partially set, about 20 min. Then refrigerate until fully set, about 4 hrs.

• To serve, dip bottom of each pan into warm water, then place a large serving platter overtop. Carefully flip over and lift pan. Slice into 9 to 12 squares with a knife dipped in hot water.