May 1st, 2008

bar

Shochu

I was reading over an e-mail from Zagat when I saw this article about shochu.

Shochu is the Japanese version of it; the Korean version, which I've had and enjoyed, is called soju.  From what I hear, from servicemen who were station in South Korea, they consider it swill, but I thought it was tasty.

One of the notes in the article is that it's often used in cocktails instead of vodka.

Maybe that'd be tmfiii's cure for vodka!

Does anyone have any good cocktail recipes using shochu?  For whatever reason I'm thinking a Gibson...
  • Current Mood
    curious curious
  • Tags
DC detention, kickball

jell-o shots

Marshall's gonna kick my ass; I begged off on something else (details if it works out) due to busy-ness here at work, and here I am now, posting TWO things in the Den!  I blame the fact that it suddenly got very quiet here...

...and that I'm probably going to leave in 17 minutes if I can.

I made jell-o shots for my kickball team.  Some of them have been reading the Den (hi guys!) and some of them asked for the recipe I used.  I'll post it right here, but I got it from WikiHow.  Just ignore all the spam in the article for the squeezable jell-o shot cups.

I used "Twist-n-Shot" cups.  They hold two ounces and you can twist them to get the shots out.  They're also re-usable, though not the one that somebody stepped on.  They're also a hell of a lot of fun (not) to clean, believe you me.

Here's what I used:
Boil 2 cups (16 oz.) of water
When it's boiling, pour into a mixing bowl with 6 oz (one big package) of orange Jell-o.
Mix until dissolved.
Add 6 oz. (3/4 cup) cold water and 10 oz. of orange Smirnoff.  (The last batch ran low on vodka; I used 7 oz. Smirnoff and 3 oz. Cointreau, and those were quite tasty).
Mix.
Pour into cups and chill.

Now that I've tried them, I've got three other things I want to do:
  1. Find vegan gelatin.  We have at least one vegan on the team.
  2. Make different flavors.  Orange is the official color of our team (DC Detention) so orange is the usual flavor, but next time I want to experiment.  One of our teammates is a huge margarita fan.  I'd love to try Sazerac ones, Gary Regan has a whiskey sour recipe (along with margarita) in The Joy of Mixology, and I've been threatening people with absinthe ones.
  3. Black cherry ones, made as above - I've got most of a bottle of black cherry Smirnoff and one 3 oz package of black cherry jell-o thanks to various things.
Anybody else do any weird ones?