Antigua Distillery Limited
Antiguan rum based jello cocktails with rum cream liqueur and stout beer.
20 shots
INGREDIENTS
2 cups stout beer, divided use
3 packages unflavored gelatin
2 tsp. brown sugar
½ to 1 tsp. cocoa powder
½ cup English Harbour 5 yr Old Rum
½ cup Rum cream liqueur
1 packet 100% Antigua Dried Fruit Mix
METHOD:
Put half the stout, sugar and cocoa powder in a small saucepan. Sprinkle with 2 packets of gelatin and allow to soak in for a minute. Heat and stir until everything is dissolved. Remove saucepan from heat and add the remaining cup of stout. Two thirds fill shot glasses with the stout mixture and allow to set for at least 30 minutes. Pour rum into a saucepan and sprinkle with one packet of gelatin. Allow to soak in for a minute. Heat and stir until gelatin is dissolved. Stir in the rum cream liqueur and allow mixture to cool. Pour over the top of the slightly set stout mixture. Allow shots to set overnight in the fridge. Garnish with 100% Antiguan Dried Fruit Mix.
