Singapore Sling Shots

Step 1

Place the warm water and 20ml of pineapple juice in a small shallow bowl and sprinkle the gelatine all over and leave to soak for 15 minutes.

Step 2

Get two jugs of about 500ml capacity. Mix the rest of the pineapple juice (250ml) and lime juice in the first one and set aside.

Step 3

Mix all the alcohol and the syrup in the second one and set aside.

Step 4

Once the gelatine is all soaked (it'll be a slightly darker shade than the lighter dry version), place the bowl in the microwave for 45 - 60 seconds, depending on your microwave oven's power, mine's 1000 watts. Stir once or twice during this time, don't let the mixture boil. Stir well and leave to cool for 2 minutes. You'll have about 80ml of this gelatine liquid mix.

Step 5

Place the shot glasses onto a tray or baking sheet for easier transportation.

Step 6

Add the alcohol mix to the pineapple and lime juice mix and stir thoroughly to combine.

Step 7

Add the gelatine to it and again, mix it all up thoroughly but gently, no bubbles wanted.

Step 8

Pour this whole Singapore Sling Shot mix into the little shot glasses, going for an even amount.

Step 9

Decorate half with the cherries and the other half with the pineapple slices. Just place a cherry in the liquid with its stalk over the glass rim.

Step 10

Place the tray and its contents into the fridge and let set for a minimum of 6 hours, preferably overnight.

Step 11

Add 2 tbsp/30ml of the gelatine liquid into the alcohol mix and stir thoroughly.

Step 12

Add the rest to the juice mix and stir thoroughly.

Step 13

We are now going to make 4 layers with these mixes, 2 of each, starting with the juice mix. As we have more juice, the juice layers will be thicker. Pour a thin layer of the juice mix into the shot glasses and place them in the fridge for 90 minutes.

Step 14

After 90 minutes, top with a thin layer of the alcohol mix, refrigerate for 60 minutes, then repeat with juice, then alcohol, making a total of four layers.