Watch out! This jiggly version of the brunch classic cocktail packs a wallop in more ways than one.
Makes 16 (1-ounce) gelatin shots
1 cup tomato-vegetable juice blend, at room temperature
3 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce
1 tablespoon lemon juice
1/4 teaspoon celery salt
5-1/2 teaspoons gelatin powder
FOR GARNISH
celery leaves
prepared horseradish
1 Lightly spray an 8 x 8-inch baking pan with cooking spray. Set aside.
2 In a medium bowl, whisk together the tomato-vegetable juice blend, Frank’s® RedHot® Original Cayenne Pepper Sauce, lemon juice, and celery salt. Remove 1/2 cup of the mixture to a small saucepan.
3 Sprinkle the gelatin over the 1/2 cup of juice mixture. Allow to sit for 5 minutes. Then, over low heat, warm the juice-gelatin mixture and stir until the gelatin has fully dissolved, about 3 minutes. Pour the juice-gelatin mixture into the medium bowl and whisk into the remaining juice mixture. Whisk in the vodka. Pour into the prepared baking pan and refrigerate 4 hours or until set.
4 To serve, slice the set gelatin mixture into 16 squares. Put each square in a shot glass, top with a celery leaf and a small mound of horseradish, and serve immediately.