Make Them Wobble
~ boozy adventures in gelatin ~

Candy Corn

 

Candy Corn

Did you know the day before Halloween is officially Candy Corn Day? Well, that inspired us to make some less than traditional candy corn wobble shots with actual corn liqueur!

 
 
 

Ingredients

 

Rhum J.M Shrubb Liqueur d'Orange

Using a blend of select aged rhum agricoles from cane grown on the estate, then distilled and matured in house, the blend is infused with bitter orange peels, baking spices and a touch of natural cane syrup. This balances out the spice and grassy notes of the rhum.

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Nixta Licor de Elote

To create this elote (the beloved sweet, spicy, smoked Mexican street corn staple) liqueur, Abasolo corn spirit is infused with heirloom early harvest tender corn on the cob along with a sweet mash of Cacahuzintle hominy. The sweet corn notes are reminiscent of dried stone fruits, fragrant herbs, roasted acorns, stewed rhubarb, dried chile, condensed coconut milk and vanilla.

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Yellow and Orange Food Coloring

Heavy Whipping Cream

Sugar

Gelatin

 
 

How it’s made…

Here is what we did

Yellow Layer

  1. Bloom gelatin

  2. Heat 1 cup heavy whipping cream over low heat, add 3 drops of yellow food coloring and stir

  3. Add gelatin

  4. Remove from heat, add ½ cup Nixta Corn Liqueur and 1 Tbsp sugar and stir until dissolved

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

  6. Pour into mold, use a toothpick to poke unwanted air bubbles 

  7. Refrigerate for 3 to 4 hours

Orange Layer

  1. Bloom gelatin

  2. Heat 1 cup heavy whipping cream over low heat, add 3 drops of orange food coloring and stir

  3. Add gelatin

  4. Remove from heat, add ½ cup Rhum J.M Shrubb Liqueur d'Orange and stir

  5. Let cool for 3 minutes before pouring on top of your chilled yellow layer, you can use a spoon or other utensil to carefully pour on top of the base layer

  6. Use a toothpick to poke unwanted air bubbles and refrigerate for 3 to 4 hours

White Layer

  1. Bloom gelatin

  2. Heat 1 cup  heavy whipping cream over low heat

  3. Add gelatin

  4. Remove from heat, add ½ cup Nixta Corn Liqueur and 1 tbsp sugar and stir until dissolved

  5. Let cool for 2 minutes before pouring on top of your chilled orange and yellow layer, you can use a spoon or other utensil to carefully pour on top of the base layer

  6. Use a toothpick to poke unwanted air bubbles and refrigerate for 3 to 4 hours

Carefully remove from mold, cut into desired shape and 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.

Cocktail and image from Nixta.

Octubre

  • 1.5 parts Nixta Licor de Elote

  • 10 parts Dry Hard Cider

  • 2 dashes Angostura® Bitters

  • Glassware: Cider Glass

  • Garnish: Thin Apple Slice

Add Nixta and bitters to a cider glass. Top with cider and garnish with a thin slice of apple.