- Port Gin Sour Gel -

Mixology Monday is a monthly online cocktail party. This month is being hosted by Jordan Devereaux at Chemistry of the Cocktail.

The topic is fortified wines which are just wines with higher alcohol percentage. Usually sherry and port comes to mind but the category also generally includes vermouths and other spicy wine based tipples like Lillet that I use a lot.

Port Gin SourI might be angering the cocktail gods with this entry but I’ve began working on cocktail gels recently and I had some port leftover from a weekend of cobblers so I figured I could squeak this one through.

Cocktail gels aren’t the crappy jello shots you did when you were 19. They’re usually sweeter than most cocktails (it’s jello!) but, when prepared properly, pack enough alcohol and associated flavour to satisfy any booze snob. They make great appetizers at cocktail parties.

This recipe is modified from a Bramble cocktail gel found at Molecular Recipes. I (mostly) kept the gin sour layer but swapped the blackberry liqueur for port on the top layer, leaving strong fruity port notes that complement the sour nicely. Think the New York Sour cocktail.

Port Layer
6 oz port (Graham’s 10yo)
1 pack (7 g) Knox unflavoured gelatin
1 pack (3 oz) black cherry flavoured Jello powder
1 cup hot water
Add gelatin and Jello powder to hot water and stir. After 5 minutes add port. Add liquid to a very lightly greased baking pan. Chill at least 2 hours (probably more) until mostly solid.
Gin Sour Layer
1 cup gin (Beefeater)
⅔ cup lemon juice
½ cup sugar
4 packs (28 g) Knox unflavoured gelatin
1 cup hot water
Stir gelatin into hot water. Add sugar and stir. Add gin and lemon juice and stir. Pour on top of the port layer and chill overnight.
Cut into squares and garnish with a cherry or two.
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2 Responses to - Port Gin Sour Gel -

  1. JFL says:

    I think there is a place for high end cocktail gel’s. They are very eye catching and can be quite tasty when made right. I’ve often considered trying this for some of my older cocktails to spin them. Looks great!

    Do you find them hard to cut?

    • Zak says:

      a sharp thin knife will do. A pizza cutter works well too. Cocktail gels tend to be a lot tougher than regular jello which makes shaping easier. I plan on making jello versions of all the traditional cocktails over the next few months.