Recipes: More cocktails without the glass

Prosecco Gelee

1 (6-inch) length of a vanilla bean

¾ cup sugar

9 gelatin sheets

12 ounces Prosecco

This is adapted from pastry chef Catherine Schimenti of Craft in Los Angeles. This recipe requires gelatin sheets, which are available at restaurant and baking supply stores.

1. Scrape the seeds from the vanilla bean into the sugar and, using your fingers, thoroughly mix the seeds into the sugar so that there are no clumps of seeds. Place the sugar and three-fourths cup water into a medium saucepan and heat over high heat until the sugar dissolves and the simple syrup almost comes to a boil. Remove from the heat and set aside.

2. Soften the gelatin sheets in a bowl of cold water, 1 to 2 minutes. Squeeze all of the water out of the gelatin sheets and immediately place them into the warm simple syrup. Stir constantly until the gelatin is dissolved.

3. Carefully pour the Prosecco into the saucepan, and stir gently but quickly to combine. Pour the gelee mixture into molds or an 8-by-8-inch square cake pan lined with plastic wrap, and refrigerate until completely set, preferably overnight. To serve, carefully remove the gelee from the molds (use the tip of a knife to loosen each shot) or, if using a cake pan, cut the gelee into 1-inch squares.

Total time: 20 minutes, plus overnight setting time

Servings: Makes about 44 (1/2-ounce) cocktails.

B-52 Jelly Shots

6 ounces Kahlua

6 ounces Baileys

6 ounces Grand Marnier

13 ½ gelatin sheets, divided

This recipe is adapted from Bar Nineteen 12. These can be poured into a 4-inch- by-8-inch loaf pan and cut into squares or slices when set. Gelatin sheets are available at restaurant and baking supply stores. You can substitute 3 (1/4-ounce) packets of gelatin powder for the gelatin sheets. Use one packet for each layer; gently sprinkle the powder into the liqueur to rehydrate.

1. Place each liqueur in a separate small bowl or measuring cup. Place 4 ½ sheets each of the gelatin, one at a time, in each of the three liqueurs, breaking the sheets if necessary to thoroughly submerge them in the liquid. Cover each of the liqueurs with plastic wrap to prevent evaporation while the gelatin softens.

2. When the gelatin is softened in the Kahlua, pour the Kahlua and gelatin in a small saucepan. Heat the saucepan over low heat, stirring constantly, until the gelatin is completely dissolved and incorporated in the liqueur. If there are small particles that will not dissolve, strain the liquid to remove the solids.

3. Pour the liquid into the bottom of a 4-inch- by-8-inch loaf pan lined with plastic wrap. Place the pan in the refrigerator and chill until the gelatin has set, about an hour.

4. Repeat with the Baileys, and then the Grand Marnier, pouring the newly prepared liqueur on top of the set liqueur in the mold. After all three layers are in the mold, refrigerate until completely set, preferably overnight.

5. To serve, remove the layered gelee from the mold. Cut into slices or squares to serve. The jelly shots will keep for two days, refrigerated.

Total time: About 1 hour, plus overnight chilling time

Servings: Makes about 28 (1/2-ounce) cocktails

Los Angeles Times