The recipe below uses a standard non-reactive glass or metal loaf pan (about 4″ x 8″).
2/3 cup mango vodka
1/8 inch thick slice of fresh jalapeno pepper (with seeds)
2/3 cup mango juice blend (used Ceres)
2 envelopes plain gelatin
2/3 cup peach schnapps
In a mixing glass, lightly muddle the jalapeno with the vodka. Set aside.
Pour the mango juice into a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat on low, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
Strain the vodka through thoroughly to remove any seeds, and add to the gelatin mixture with the schnapps. Stir well.
Pour into loaf pan or molds. Refrigerate until fully set (several hours or overnight). To serve, cut into desired shapes (or unmold), serve with orchid garnish