Drink the Book: Blue Hawaii Jelly Shots

Ingredients

• 1 envelope gelatin powder 
• 1 cup granulated sugar 
• 18 servings optional: lemon 
• 4 medium optional: lemon cut into 8 wedges
• 1.5 cups water 

Equipment

• sauce pan
• ladle
• loaf pan

Directions

1. For the Blue
2. Combine the pineapple juice and vodka in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
3. Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. (Take care to use very low heat, to avoid overheating the alcohol.)
4. Remove from the heat and stir in the curaçao and rum.
5. Transfer mixture to loaf pan or molds and refrigerate for at least an hour or until fully set.
6. Combine the pineapple juice and 1/4 cup lemon syrup in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
7. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes.
8. Remove from the heat and allow to cool slightly.
9. Remove set Blue
10. Layer from refrigerator, and ladle the yellow gelatin mixture over the top. Refrigerate until fully set, several hours or overnight.
11. To serve, cut into desired shapes or unmold shots.
12. 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.
13. 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!
14. For the Yellow