I think cocktails are on my brain at the moment. It must be the christmas time of year with all these office parties and mulled wine get togethers. But there is no way that anyone will be able to sell the idea of vodka jellies to me as the height of sophistication. 

"The art of Vodka Jelly: Bespoke Cocktails for a New Generation" by Tom Tuke-Hastings attempts to persuade the latest generation of socialites that vodka jellies are more than just the sugar filled, slimy, impossible to eat concoctions which students know so well. I have to admit they look beautiful (unlike his website which I will not post a link to here for fear of imortal embarassment). Count me in for trying the passion fruit vodka jelly as the combination of impossibly sweet and critically bitter will be delicious. Not so sure about rubarb and custard or caviar and vodka jellies. I think some of these could be rather an aquired taste but they could be a laugh at an informal gathering where you are board of doing all the normal punch things.

My main issue is - how the hell do you get these beautiful looking jellies out of the shot glasses without smashing them. Believe me I have tried everything ... 

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