Layered cocktails with jellied dice

The movie:

The dish:
Layered Cocktails with Jellied Dice

The reason:

Yusuf was right. Creating three levels can become unstable. You just have to design it carefully. Here you don’t need never ending stair cases, or ice palaces- you just have to pour the booze into the glass over the back of a spoon. The layers will then gently swirl, separate and muddle. The Cointreau takes you to Paris. The heaviness of the Baileys will slow everything down. The smell of coffee in the Kahulua could help you wake up. Floating in the middle is Arthur‘s totem; a loaded red dice of jellied ice.

Down it in one go and you’ll get a kick that’s stronger than falling backwards off a chair. Have any more than one and you’ll be heading to dream land yourself.

The way:

Ingredients for jellied ice dice:

2/3 of a cup of crimson- hued combination of cranberry and ruby grapefruit juice
1 sheet of leaf gelatine

Ingredients for the cocktail

1 part Baileys Irish Cream
1 part Kahlua
1 part Cointreau
(It tastes best if the spirits are chilled).

Make the jellied ice dice the day before

1) Soak the gelatine leaf in cold water for 5 minutes. Bring the juice to a gentle simmer.

2) Squeeze the excess water from the now gloopy gelatine leaf and add it to the juice.

3) Stir the juice until the gelatine melts into it.

4) Grease the insides of a square ice cube tray lightly with vegetable oil.

5) Pour the jelly mixture into the ice cube tray. Set in the fridge.

6) Once the jelly has set, transfer to the freezer until just before you serve.

The cocktail

1. Pour one part of Kahlua into a glass (you can decide on the size of the shot).

2. Angle a spoon against the side of the glass above the Kahlua shot, so the domed back faces upwards. Slowly pour the Cointreau over the spoon. It will settle on top of the Kahlua.

3. Pour the Baileys in the same way. Its weight will mean it will sink down through the Cointreau and come to rest above the Kahlua.