Friday, December 13, 2013
After I finished interviewing Amy Sirois and Tracy Palm for today's column on making jelly shots, they asked me to name my favorite drink.
When I replied martini, with lots of olives, they smiled and got a bit of a sparkle in their eyes, as if they had a little secret. The secret was their latest jelly shot mold – olives – and they offered to create a signature jelly shot for me. Of course I said yes!
Here's the recipe they developed over the weekend, along with a photo of the final result. Have fun!
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod