Fruit Gummies for Adults Only

I've been experimenting with a lot of candies, in an attempt to turn some of my favorite cocktails into tasty desserts. One of the challenges I've had is that chocolate will often overpower the subtle flavors of a more delicate drink. This is why you will commonly see chocolates with Kahlua, Amaretto, Irish Cream, but rarely with a Ramos Fizz.

One of my favorite cocktails is a 20th Century. It's a combination of gin, light creme de cacao, Lillet blanc, and lemon juice. It's mellow, lemony, and a little floral.  This is something that chocolate would just obliterate. I considered marshmallow, but I think there would be a conflict between flavor and texture.

Enter in the newest book in my arsenal. A Baker's Field Guide to Holiday Candy & Confections. In the book, the author has a recipe for mint leaves. Kind of like the gummy fruit slices you can get at your local drugstore. And I was reminded of a scene from Star Trek, Deep Space Nine.

Doctor Bashir: What are you eating? 
Chief O'Brien: I'm not eating, I'm chewing. 
Doctor Bashir: Chewing what? 
Chief O'Brien: Gum. It's traditional. I had the replicator create me some. 
Doctor Bashir: They just chewed it? 
Chief O'Brien: No, they infused the gum with flavor. 
Doctor Bashir: What did you infuse it with? 
Chief O'Brien: Scotch. 

I figure that if he can infuse gum with scotch, why not gummy 20th Centuries? (yes, I know it's a fictional show. But the point still stands.) Making the recipe is only a little more difficult than making jello. Of course, the first run through, I managed to mess it up (I'm not that much of a feeb, I swear!). I failed to account for the extra liquid from the cocktail, and when the candies were left out at room temperature they started melting. Oops! Conveniently, for anyone who has had to fix a jello problem that didn't involve pineapple, all you have to do is melt it back down, bring it to a boil, add some more gelatin, and let it re-set. The second time around, success!

I think that this form would work for a variety of light floral cocktails. Anything in the Final Word family, a good daiquiri, possibly even a pina colada. But remember, no pineapple or the papayase will keep it from setting up!

*** Edit***  This recipe still could use some tweaking.  The flavor is good, but at room temperature they sweat, and get a little slimy.  The next time I might try the Alton Brown recipe.