Instructions

Float

1- In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes.

2- Let sit for 5 minutes, then stir in the crème de mûre.

3- In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer.

4- Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.

Gin Sour

1- Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze.

2- Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It's a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go.

3- When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved.

4- Add the sugar and stir until that is also fully dissolved.

5- Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well.

6- Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight.

7- When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon.

Bramble Cocktail Gel

Recipe Courtesy of molecularrecipes.com