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Herbsaint Jigglers

scarmoza Dec 30, 2006 03:27 PM

I have a bottle of Herbsaint that I bought in New Orleans that I want to use up soon. I'm thinking about making jello-jiggler type thingies with it and some Knox gelatin. Does anyone have any experience making jigglers? After doing some research online, it seems they're trickier than I thought.

Also I'd like to add something else to them? What goes nicely with anise-like flavor liquor - orange zest? cream?

Thanks in advance for any advice you can share!

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    Sam D. RE: scarmoza Dec 30, 2006 03:39 PM

    I can't offer help with the jigglers but I'd be using the Herbsaint in Sazerac cocktails.

    1. jillp RE: scarmoza Dec 30, 2006 06:14 PM

      Remember not to substitute all of the water in the jello recipe with herbsaint or it won't jell. I attended a party years ago where there very young hostess made vodka jigglers and they never set. Poor thing was forced to sort of slide them into glasses; they looked like something ectoplasm-y from the movie Ghostbusters.

      But it seems to me that herbsaint jigglers could make a fascinating dessert salad.

      1. scarmoza RE: scarmoza Dec 30, 2006 07:01 PM

        Thank you both for your replies - especially that bit of info about the water! I'm wondering if I could substitute some heavy cream for some of the water or would that throw everything off?

        1 Reply
        1. re: scarmoza
          cristina RE: scarmoza Dec 30, 2006 07:17 PM

          Jigglers would be like Jello shots?

          Take a look at this:

          http://www.myscienceproject.org/j-sho...

        2. scarmoza RE: scarmoza Dec 30, 2006 07:28 PM

          Thanks for that! It looks like I should do some experimenting, too - before tomorrow night. Since I'm dealing with 90 proof - plus, I want mine to be more like a finger food.

          1. scoobyhed RE: scarmoza Dec 30, 2006 09:51 PM

            Use twice the gelatin for the same amount of liquid as the recipe on the box. The final product will be much firmer and easier to eat as a finger food. Are you gonna top some kind of appetizer with these or something? Maybe some kind of dried fruit?

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