As strange as it might sound, there is someone who actually misses Rochester, its furious winters, and the natives who have adapted. I remember one kid who would go around campus in the middle of January wearing flip-flops, shorts, a t-shirt, and gloves, and I always wanted to ask him about the gloves and the rest of his attire. Unfortunately, I felt strange racing across the quad and drilling him with questions, so now I can only wonder if he wore gloves in the summer or if he was training for some sort of winter sport or if he wore thinner gloves during the summer. Wherever he is now, I hope he's doing well and staying warm.
Inspired by the mountains of snow I've wrangled, the slippery steps on which I managed to stay upright, and the poorly snow plowed parking lots of RIT where you dared not leave your car when heavy snow was predicted, I'd like to present The Flurry. Besides the coconut, what I love about this shooter is how it replicates a snowstorm from the piles of snow to the low visibility.
Step 1: Ingredients
- ¼ cup Sweetened Coconut Cream (the stuff you use for homemade piña coladas)
- 3 tbsp Sugar
- 2 Packs of Knox Gelatin
- White Round Sprinkles (or coconut flakes)
- 1 cup Coconut Rum
- 8 (2 oz) Shooter Glasses
- 1 Tablespoon
- 2 Forks
- 1 Cup Measuring Cup
- 2 Cup Measuring Cup
Step 2: Opaque Layer
Note: I eyeballed the half pack.
Allow to cool below 173F and add ¼ cup of coconut rum.
Distribute evenly amongst the 8 shooter glasses.
Refrigerate for 30-45 minutes or until set.
Step 3: Clear Layer Prep
Microwave until boiling and mix in 1½ packs of Knox gelatin.
Set aside to cool.
Step 4: Final Build
Add ¾ cup of coconut rum to the clear gelatin mixture.
Carefully pour the clear mixture into each shooter glass until full.
Refrigerate for 1-2 hours or until set.
Serve and enjoy!
If you have leftover sweetened coconut cream, check out my Almond Joy Martini for more drink ideas.