Bloody Mary Gelatin Shots
Courtesy of Ulysses Press/Judi Swinks Photography
Bloody Mary Gelatin Shots Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (Ulysses Press) by Rachel Rappaport. Bloody Mary Gelatin Shots Makes: 16 servings 1 room temperature cup tomato-vegetable juice blend 3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce 1 Tbsp. lemon juice 1/4 tsp. celery salt 5 1/2 tsp. gelatin powder 3/4 cup vodka 0 celery leaves 0 prepared horseradish
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Bloody Mary Gelatin Shots

Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (Ulysses Press) by Rachel Rappaport.

Makes: 16 servings
Prep Time: 15 min
Cook Time: 3 min
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Ingredients

  • 1 cup room temperature tomato-vegetable juice blend
  • 3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 Tbsp. lemon juice
  • 1/4 tsp. celery salt
  • 5 1/2 tsp. gelatin powder
  • 3/4 cup vodka
  • celery leaves
  • prepared horseradish

Directions

LIGHTLY spray an 8x8-inch baking pan with cooking spray. Set aside.

WHISK together the tomato-vegetable juice blend Frank's RedHot Sauce, lemon juice, and celery salt in a medium bowl. Remove 1/2 cup of the mixture to a small saucepan.

SPRINKLE the gelatin over the 1/2 cup of juice mixture. Allow to sit for 5 minutes. Then, over low heat, warm the juice-gelatin mixture and stir until the gelatin has fully dissolved, about 3 minutes. Pour the juice-gelatin mixture into the medium bowl and whisk int the remaining juice mixture. Whisk in the vodka. Pour into the prepared baking pan and refrigerate 4 hours or until set.

SLICE the set gelatin mixture into 16 squares. Put each square in a shot glass. Garnish with a celery leaf and a small mound of horseradish, and serve immediately.

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Bloody Mary Gelatin Shots

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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