Negroni Jello!

• 2 cups London dry-style gin
• 2 cups Campari
• 2 cups sweet vermouth (my favorite is Cocchi Vermouth di Torino)
• 2 cups water
• 8 packets (1/4-ounce each) powdered gelatin

1. In a large bowl, combine the gin and Campari. Meanwhile combine the vermouth and water in a pot. Sprinkle the gelatin over the top of this mixture and let stand for a couple minutes, until the gelatin is softened. Begin to heat the liquid gently over medium-high heat, stirring frequently, until the gelatin has completely dissolved in the liquid. Don't allow to boil.
2. Pour the hot liquid into the cold liquids, then stir to mix everything together well.
3. Place your Jello mold on a tray or rimmed pan (to make it easier to transport to the fridge), then pour the liquid into it. Transfer to the refrigerator and allow to set for at least 4 hours.
4. To unmold, dip the outside of the Jello mold into a basin filled with hot water for a few seconds. Remove, place a chilled tray over the Jello mold, and flip the whole thing over together (as if you were inverting a cake out of its pan onto a tray or wire rack). Hopefully the Jello will slide right out. If not, dip it in the hot water for a little longer until it starts to come loose, and try again.

gin, sweet, water, packets

Taken from food52.com/recipes/39841-negroni-jello (may not work)