My take on the bellini: Sparkling wine & Peach Jello shot
I have a soft spot for Jello shots. Maybe it’s just my nostalgia for college, I’m not sure, there’s just something so fun about them. But while I have fond memories of “shooting” lime Jello mixed with copious amounts of Jose Cuervo, I like to think that as an adult I’ve upgraded to classier versions of alcohol and gelatin.
About 8 years ago, I made a gin and tonic jelly that I had seen in Nigella Lawson’s How to be a Domestic Goddess. I was completely smitten with it — it was a beautiful color, absolutely delicious and (dare I say?) even elegant.
Gin & Tonic Jelly
A few years after that, I did a “cape cod” jelly made with alternating layers of vodka with cranberry and vodka with lime. It was fabulous.
And last year for my birthday I did triple layer Jello shots, putting in as much booze as possible while still allowing for the mixture to set. Yes, there is a science to this.
So when the girls in my office decided to throw a surprise baby shower for another co-worker, I asked if I could bring Jello shots. I think a few people thought this was a little weird (on several levels I’m sure) but my idea of a good party means there should be alcohol somewhere. If we weren’t going to be drinking wine, we should at least have boozy Jello. (In the end we drank wine too, because it was a Friday and we do what we want.)
I figured vodka would be a bit much for the mother-to-be, but since every pregnant lady I’ve known has still enjoyed a glass or two of bubbly while waiting for her due date, it seemed that sparkling wine would be perfect for the occasion. I pondered a few possible cocktail options (mimosas? Kir royals?) before settling on the classic combination of the Bellini — bubbles mixed with peach puree.