Alibi V.13 No.24 • June 10-16, 2004 

Gastrological Forecast

To some of us, summer means sleep-away camp, ice cream sandwiches and catching fireflies at dusk. To others, it means Jell-O shots. I fondly remember (some of) a delightful week spent at the Eastern shore right after I graduated from high school. Somehow we found time to break away from spitting off the balcony and doing beer bongs just long enough to whip up a batch of cherry-flavored Jell-O shots. We used an Everclear-to-water ratio of about one to none, I believe, and consequently the shots took forever to gel. Luckily we were already too wasted to care! We slurped that mucky red ectoplasm right out of the ice cube trays like pigs at the trough! If any of this sounds familiar, you'll appreciate Jiggelo, a new book full of recipes for gelatin shots. You may think your Jell-O shot days are over. You may be wrong. Sure, the majority of these concoctions sound like they might only be appealing to the 18-year-old You, but couldn't the more mature You get excited about a Jell-O shot based on the classic Negroni cocktail? Think about it—not just plain orange gelatin but a delicate balance of gin, sweet red vermouth, Campari and mandarin orange segments. Wouldn't you be the most popular dad at Saturday's soccer game? I thought so. Pick up a copy of Jiggelo by Mary Breidenbach, Barrett J. Calhoun and Sharon L. Calhoun (paperback, Ten Speed Press, $12. 95).