The Art of Making Clementine Aperol Spritz Jello Shots
Hi my name is Freya Estreller and I'm the founder and CEO of Ludlows Cocktail Company. Today, we're going to teach you how to make Clementine Aperol Spritz Jello shots. Before we go into the Jello shot making, we're going to make an actual Aperol Spritz with a little bit of clementine juice in it.
To start, you need three-quarters cup of Prosecco and two-quarter cups of Aperol. And then one part Pellegrino for a little sparklyness. It's important to put it in this order so that the Aperol doesn't sink to the bottom. Now, we're just going to add a little clementine juice, and voila. Cheers! So, to start, you need six clementines. And we actually prefer clementines to tangerines or oranges. One cause they're smaller and cuter, also clementines have a smoother skin and rind so it's easier to balance and make the Jello shots in. We also need a quarter cup of sugar, one and a half packets or one and a quarter tablespoons of Knox unflavored gelatin. If you're vegetarian or vegan I've also brought Agar Agar, which is made from seaweed and algae and is a gelatin substitute.
We need a half cup of Aperol and a cup of Prosecco. I think that's it, let's get started. So we've got our six clementines here. Now I actually like to cut them cross-wise. And also like to take out the pulp first, to make sure that I'm not ripping the rind. And as you can see, a little bit of the pulp is gonna get in there, so we're gonna do that for six of them. And you're gonna set it down here in your muffin tin pan because it's the perfect way to hold the liquid. A good tip is take your finger gently and sort of roll it against the rind. So now I think we've got enough juice. I'm gonna strain it a little bit. Yeah, we've got exactly a half cup. So we're gonna put it into the saucepan.
And now we're gonna measure out our sugar and gelatin. So that's a tablespoon and a quarter of the Knox gelatin. And then we need a quarter cup of white granulated sugar. Mix it up a bit. So we're gonna take this and put this into the clementine juice. So we're just gonna whisk it to evenly distribute the sugars and gelatin. And we're gonna let that soak for a couple of minutes. Then we're gonna measure out our Aperol and Prosecco. Aperol is actually made with oranges, a lot of bitter herbs. And so it's a little sweeter, though, than its sort of cousin which is Campari.
We're gonna take a half cup of this. And then one cup of Prosecco. All right. Now, this has been sitting here for couple of minutes. We wanna put it on medium heat and we don't want it to boil, because boiling gelatin renders it useless. Now, if you were using agar, you would want to boil it. So, for this, I'd believe you would only need a teaspoon of agar, agar in if you were to use it. So, this is pretty dissolved. It does not take long.
So this is what it looks like. You see a little bit of the pulp in it and here's where we strained the pulp out of it. You know its your preference. And then you can see here these edges, right here, those are super easy to take care of. Just either with kitchen knives or with a sharp knife. So there you have it, Clementine Aperol Spritz jello shots. Perfect for a summer party. Impressing all your college friends that you haven't seen in a while, definitely not your collegiate jello shot. Cheers!
"WEBVTTKind: captionsLanguage: enAnd actually here,I made a mistake.There's a hole in there,sothe jello shot liquidis gonna fall through.I wasn't as careful asI should have been so,man down.We're going to have tocut another clementine.Hi my name isFreya Estreller andI'm the founder andCEO ofLudlows Cocktail Company.Today, we're gonnateach you how to makeClementine AperolSpritz Jello shots.Before we go intothe Jello shot making,we're gonna make anactual Aperol Spritz witha little bit ofclementine juice in it.So, we're gonna startwith three-quarter cupsof Prosecco andwe're gonna do twoquarter cups of Aperol.And then one partPellegrino fora little sparklyness.And it's important toput it in this order sothat the Aperol doesn'tsink to the bottom.Now, we're just gonnaadd a little clementinejuice, and voila.Cheers.So, to start,you need six clementines.And we actually preferclementines to tangerinesor oranges.One cause they'resmaller and cuter,also clementines have asmoother skin and rind soits easier to balance andmake the jello shots in.We also need a quartercup of sugar, one anda half packets or one anda quarter tablespoons ofKnox unflavored gelatin.If you're vegetarian orvegan I've also broughtAgar Agar, which ismade from seaweed andalgae andis a gelatin substitute.We need a halfcup of Aperol anda cup of Prosecco.I think that's it,let's get started.So we've got our sixclementines here.Now I actually like tocut them cross wise.I actually like to takeout the pulp first,to make sure that I'mnot ripping the rind.And as you can see,a little bit of the pulpis gonna get in there, sowe're gonna do that forsix of them.And you're gonna set itdown here in your muffintin pan cuz it'sthe perfect way tohold the liquid.A good tip is takeyour finger gently andsort of roll itagainst the rind.So now I think we'vegot enough juice.I'm gonna strainit a little bit.Yeah, we've gotexactly a half cup.So we're gonna put itinto the saucepan.And now we're gonnameasure out our sugar andgelatin.So that'sa tablespoon anda quarter ofthe Knox gelatin.And then we needa quarter cupof whitegranulated sugar.Mix it up a bit.So we're gonnatake this andput this intothe clementine juice.So we're just gonna whiskit to evenly distributethe sugars and gelatin.And we're gonnalet that soak fora couple minutes.Then we're gonna measureout our Aperol andProsecco.Aperol is actuallymade with oranges,a lot of bitter herbs.And so it's a littlesweeter, though,than it's sort of cousinwhich is Campari.We're gonna takea half cup of this.And then one cupof Prosecco.All right.Now, this has beensitting here forcouple of minutes.We wanna put it onmedium heat andwe don't want it to boil,because boiling gelatinrenders it useless.Now, if you wereusing agar,you would wantto boil it.So, for this, I'd believeyou would only needa teaspoon of agar, agarin if you were to use it.So, this ispretty dissolved.It does not take long.So this is whatit looks like.You see a little bitof the pulp in there.Now, we have ourmixtures cool.We're gonna pour in theone cup Prosecco and halfcup Aperol, and we'rejust gonna whisk it.And now we're readyto pour this mixtureinto our awesomeclementine cup.So you should have12 of these cups.And we're going to startplacing the clementinerinds in them.We're gonna takethe mixture that nowhas cooled, andwe're going to pour itinto a cup with a spout.Messy.So you want to fill themup about to the top.It's okay if youleave a little innerrind showing,because you can alsocut them oncethey're jellified.So now we're gonna takethis to the fridge,where they just need tochill for two hours.So, while the Jelloshots are chilling,I'm gonna tell youa couple other cocktailsthat you can makeinto Jello shot form.You could use a maker'smark, for example.Make a Manhattan.I think a prettygood ratio,in terms of transforming,sort of,the recipe thatwe did today,to other cocktails,is two cups of liquidto one and a quartertablespoons of gelatin.Also the sugar isimportant because sugarinteracts withgelatin as well.And if you have too muchsugar in the jello shotit might not set.Just use that ratio andyou should be good to go.It's been two hours.We're gonna take outthe jello shots.Check this out.So now we'regonna cut these.So, just flip itupside down andyou're just gonna cut.Awesome, right?You can see here's theone with more pulp in itand here's onewhere we strainedthe pulp out of it.You know itsyour preference.And then you can see herethese edges, right here,those are super easyto take care of.Just, either withkitchen knives orwith a sharp knife.So there you have it,Clementine Aperol Spritzjello shots.Perfect fora summer party.Impressing all yourcollege friends that youhaven't seen in a while,definitely not yourcollegiate jello shot.Cheers.\n"
