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It's Not A 3-Martini Lunch, But You Can Eat Your Drinks

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The Tampa Tribune

Published: October 24, 2007

These edible cocktails are so not the Jell-O shots you'd find in paper cups at a college frat party.
Fashionable bars on both coasts and across the Atlantic in Paris are serving up jellied gin-and-tonics, blueberry martinis and mojito shots.

The 'drinks' can be served as aperitifs (think the Italian Aperol with Prosecco and club soda) or desserts (a slice of B-52 with layers of Grand Marnier, Kahlua and Baileys).

•Just about any drink can be turned into a solid by adding gelatin, pouring it into a mold and letting it sit overnight in the refrigerator.

•You can put a cherry in a ready-to-eat Manhattan, or layer tequila, orange juice and grenadine for a tequila sunrise.

•Don't make it too complicated though, says Eddie Perez, a bar manager in Hollywood. 'You want them to have a light, clear quality; you don't want them to taste muddy.'

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