Make Them Wobble
~ boozy adventures in gelatin ~

Violet Beauregarde

Violet Beauregarde

This wobble shot was inspired by the fact that July is Blueberry Month! Enjoy this creamy rum filled wobble shot full of real blueberries.

Disclaimer: You will not turn into a blueberry after consumption.

 
 

Ingredients

 

Brinley Shipwreck Vanilla Rum

The original Brinley flavored rum. Rich sweet, creamy, natural vanilla. Premium rum is blended with Madagascar vanilla for a powerful, intense flavor.

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Brinley Shipwreck Coconut Rum Cream

Hand crafted with real New York state dairy cream and rum from St. Kitts, this delicious treat is gluten free with natural coconut flavors. It finishes with sweet rum and notes of nutmeg and cardamom.

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Blueberries

Sweet Cream Flavoring

Sugar

Blue Food Coloring

Gelatin

Heavy Whipping Cream

 
 

How it’s made…

Here is what we did

Blueberry Layer

  1. Heat 1 cup blueberries and ½ cup water

  2. Add blue food coloring and 1 cup sugar

  3. Crush blueberries

  4. Bloom gelatin and mix

  5. Spray non stick on the mold and blot off excess non stick spray

  6. Strain into measuring large cup

  7. Add ½ cup Brinley Vanilla Rum and mix

  8. Fill mold halfway

  9. Refrigerate for 3-4 hours

Cream Layer

  1. Heat 1 cup heavy whipping cream and ½ cup sugar

  2. Add 5 drops sweet cream flavoring

  3. Bloom gelatin and mix

  4. Add ½ cup Brinley Coconut Cream Rum and mix

  5. Let cool for 3 minutes

  6. Add on top off Layer One (after it has cooled 3-4 hours)

  7. Add whole blueberries into cream mixture

  8. Refrigerate for 3-4 hours

  9. Carefully remove from mold.

  10. Enjoy!

 

There’s no sense sitting around waiting for the gelatin to get firm.
Make yourself a cocktail while you wait for the gelatin to sit.

Image and recipe by Liqour.com

Broadway Joe

  • 2 oz Coffee-infused Espolón blanco tequila*

  • 3/4 oz Brinley Gold Shipwreck coconut rum cream

  • 1/2 oz Dolin Génépy des Alpes liqueur

  • 1/2 oz Freshly Squeezed Lime Juice

  • 1/4 oz Vanilla simple syrup**

  • Garnish: Edible green glitter

  • Garnish: 3 mint sprigs

  • Garnish: 3 chocolate-covered coffee beans

  1. Add all of the ingredients to a shaker filled halfway with ice, and shake for 5 seconds.

  2. Strain into a stemmed Collins glass filled with crushed ice, and garnish with edible green glitter, 3 mint sprigs and 3 chocolate-covered coffee beans.

  3. *Coffee-infused tequila: Combine 1 tsp whole coffee beans and 750 mL blanco tequila. Let sit for 1 hour, then strain out the beans.

  4. **Vanilla simple syrup: Slice 2 vanilla beans down the middle with a paring knife. With a spoon, scrape the vanilla into to a medium pot filled with 4 cups water. Bring to a boil and add 4 cups superfine sugar. Bring to a simmer and stir until the sugar dissolves. Remove from heat and allow to cool to room temperature, then strain out the vanilla bean through a fine-mesh strainer. Keeps in the refrigerator for up to 1 week.