Drink the Book: Arnie Palmer Jelly Shots

Ingredients

• 1 teaspoons agave nectar 
• 0.5 cup tea unsweetened black brewed
• 1 envelope gelatin powder 
• 1 cup granulated sugar 
• 0.7 cup optional: lemon 
• 4 medium optional: lemon cut into 8 wedges
• 18 servings simple syrup glaze 
• 0.5 cup freshly tea sweet
• 0.3 cup vodka 
• 1 cup water 

Equipment

• frying pan
• sauce pan
• ladle
• loaf pan

Directions

1. Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes.
2. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!
3. Combine sugar and water in a medium saucepan.
4. Heat over medium heat until the sugar is dissolved, about 5 minutes.
5. Remove from the heat and allow to cool to room temperature.
6. Prepare the Tea
7. Pour the brewed tea into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
8. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes.
9. Remove from the heat and stir in the sweet tea vodka. Taste and add the simple syrup, if desired.
10. Pour mixture into loaf pan and refrigerate until set, 1 to 2 hours. (When set, the mixture will be cloudy.) Prepare the Lemon
11. Layer.
12. Prepare the Lemon
13. Pour the lemon syrup into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
14. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes.
15. Remove from the heat, and stir in the vodka. Allow the mixture to cool slightly.
16. Remove the set Tea
17. Layer from the refrigerator. Using a fork, rake the set mixture until small, uniform globules form. Ladle the Lemonade mixture into the pan over the Tea
18. Layer. Return the pan to the refrigerator until fully set, several hours or overnight.
19. To serve, cut into desired shapes. Makes 18 to 24 jelly shots.