-
1
Set a fine-mesh strainer over a large bowl; set aside.
-
2
Pour the water into a large saucepan and sprinkle the gelatin evenly over the surface.
-
3
Let stand undisturbed until the gelatin softens, about 5 minutes.
-
4
Add the granulated sugar and zest and whisk to combine.
-
5
Place the pan over low heat and whisk constantly, scraping down the sides of the pan with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 10 minutes.
-
6
(Do not let the mixture simmer, or the gelatin will not set properly.)
-
7
Pour the mixture through the strainer and discard the contents of the strainer.
-
8
Add the rye and food coloring to the strained mixture and whisk to combine.
-
9
Pour into a 9-by-9-inch metal baking pan and refrigerate uncovered until set, at least 2 hours.
-
10
When ready to serve, combine both of the bitters and the absinthe in a small bowl; set aside.
-
11
Place the sanding sugar and lemon zest in a second small bowl.
-
12
Using your fingers, toss to combine and coat the zest with the sugar; set aside.
-
13
Run a knife between the jelly block and the edges of the pan.
-
14
Being careful not to get any water inside, dip the pan into a sink full of hot tap water, submerging it about halfway up the sides for about 10 seconds.
-
15
Remove the pan from the water and tilt it: The jelly block should slide away from the edges.
-
16
If it doesnt, return the pan to the hot water for another 5 seconds.
-
17
Invert the jelly block onto a cutting board.
-
18
Using a long slicing or serrated knife, press straight down through the jelly block (do not drag the knife through) and cut it into 54 (1-1/2-by-1-inch) pieces.
-
19
Brush the tops of the jelly shots with all of the bitters mixture and sprinkle evenly with all of the lemon sugar.
-
20
Serve immediately.
