Summer ginger smash

1. Cut 12 thin slices of ginger root and muddle with 1/4 cup of Maraschino liquor and strain.

2. Add the Apfel and 10 Can Rum and set aside.

3. Pour water, canned pineapple juice (fresh won’t gel), lime juice and sugar into a small saucepan and sprinkle with the gelatin.

4. Allow the gelatin to soak for a minute or two.

5. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.

6. Remove from heat.

7. Add the Maraschino muddled mix, Apfel and Rum and stir into the gelatin mixture.

8. Pour mixture into loaf pan or molds.

9. Place in refrigerator to set (several hours or overnight).

10. To serve, cut into desired shapes. Garnish with thin slices of crystallized Ginger strips if desired.

11. Makes 18 to 24 jelly shots.