Amy Webster & Michelle Palm
Everyone's favorite Cuban highball interpreted in jelly shot form. As minty and refreshing as the cocktail original, these are perfect served solo or grouped with other rum-based treats.
For the mojito syrup:
Combine water, sugar, limes, lime juice, and mint in a medium saucepan and bring it to a boil; reduce heat to low and simmer for five minutes.
Remove pan from heat, and allow mixture to cool to room temperature before straining.
For the jelly shot:
Pour the mojito syrup into a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two.
Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from heat and stir in rum and chopped mint. Pour the mixture into a 1-pound loaf pan and refrigerate until fully set, several hours overnight.
To serve, cut into desired shapes. Garnish with chopped fresh mint as desired.