This recipe is ah-mazing; it won me a prize at a cut-throat recipe exchange!  It takes no less than 5 hours so plan ahead!

(Recipe originally from Jelly Shot Test Kitchen)

Chambord layer:
– 1 packet of Knox unflavored gelatin
– 1 packet of Grape Jello
– 1 cup of hot water (not boiling)
– 6 oz. of Chambord (or blackberry liqueur)

Lemon layer:
– 4 packets of Knox unflavored gelatin
– 1/2 cup of sugar
– 1 cup of hot water (not boiling)
– 1 cup of gin (or vodka)
– 1/2 cup of fresh lemon juice (the recipe calls for 2/3 cup but it was quite sour so I’d recommend less)

PREPARE GIN: Add lemon juice (and some lemon rind) to gin and let sit for two hours or more at room temperature.

FLOAT:  In hot water, dissolve the Jello and Knox gelatin and stir for 5-7 minutes.  Let sit for another 5 minutes after dissolved.  Add Chambord and stir.  Pour into a LIGHTLY greased loaf pan (spray with oil and wipe out so only a THIN layer remains).  Let sit in fridge for at least two hours (or until solidified). 

LEMON LAYER:  In hot water, dissolve Knox gelatin until dissolved (SLOWLY sprinkle the gelatin in while stirring).  Add sugar and stir until completely dissolved.  Strain the infused gin into the gelatin mixture (removing lemon rind) and stir.

Pour lemon mixture over solidified float layer over a spoon to avoid a divot in the float layer.  Return to fridge for at least 2-1/2 more hours (or until completely solidified).

TO SERVE:  Run a knife around edges of pan and overturn on cutting board.  Either cut into squares (pictured above) or use cookie cutters.  If preferred, top with a blackberry and/or candied lemon wedge.