Champagne Jello Shots Recipe

BySugar & Cloth Last Updated on

Raise a toast with these elegant and easy Champagne Jello Shots infused with sparkling wine, gin, lemon juice, and a glamorous gold topping based on the timeless French 75 cocktail recipe.

Prep for entertaining this Spring with this Champagne jello shots recipe - sugar and cloth

Anyone else have terrible memories of the ever-present “jello shot” from their college years?!? 

Jello shots have come a long way from their college party reputation, evolving into sophisticated and creative adult treats. And this easy Champagne Jello Shots recipe is quite the step up from the college plastic cups! 

We’ve hosted so many parties to now know that the best party food and drink ideas are the ones that you can make ahead of time. Because serving temps can get way out of whack, and frankly I, Colleen, end up looking less “effortless hostess” than “very hot mess”. 

So these sparkling jello shots can be made ahead of time. And then, simply pull them out of the fridge when you’re ready to serve. Nothing says easy quite like this recipe!

Thus, they fit the bill perfectly for an easy grab and go option as a customizable holiday drink, wedding, bachelorette party, a December New Year’s Eve party, or even just an impromptu weekend party.

Prep for entertaining this Spring with this Champagne jello shots recipe - sugar and cloth

Ingredients Needed

This recipe is the edible version of a French 75, a refreshing champagne cocktail with gin and lemon. It’s also a glam version of the classic jello shot.

Equipment for Serving Your French 75 Jello Shots

A lot of people opt for making jello shots in disposable cups. But you can also make a batch recipe in a single loaf pan or mini muffin dishes for a non-disposable option. 

We prefer a single loaf pan because we like the rustic look of hand-sliced squares. However, you could definitely get a more finished look with a square ice cube tray for this recipe.

If you opt for a silicone mold or ice tray, be sure to use a light cooking spray to make it easier to remove your jello shots neatly once they’ve chilled. You could also just add another packet of gelatin to the recipe for a firmer texture to remove your shots from the mold.

Prep for entertaining this Spring with this Champagne jello shots recipe - sugar and cloth

How to Make Gold Champagne Jello Shots

1 — In a medium saucepan, combine fresh lemon juice and simple syrup. You can adjust the simple syrup to achieve your preferred level of sweetness. Mix well.

2 — Pour in the gelatin to the simple syrup mixture. Allow the gelatin to soak for 2 minutes. Gently heat over low heat. Stir continuously until the gelatin is completely dissolved (about 2-5 minutes). Avoid boiling to preserve the flavors.

3 — Remove the saucepan from the heat, and add the gin and champagne, stirring well to blend. 

4 — Lightly grease a loaf pan or line a loaf pan in plastic wrap. Then, pour the jello mixture in the loaf pan. Chill in the refrigerator until the gelatin is fully set and firm. This typically takes a few hours (minimum of 2) or overnight.

photo of a loaf of jello on wax paper

5 — Once set, carefully turn over and remove firm gelatin onto parchment paper. Then, slice carefully into rectangles or squares. 

a photo of sliced jello shots

6 — Optional: Garnish with edible gold leaf using a paintbrush a paintbrush or tweezers.

Prep for entertaining this Spring with this Champagne jello shots recipe - sugar and cloth

Tips on Using Edible Gold Leaf

Use small sheets: Edible gold leaf is delicate and thin, so handle it with care. Cut or tear small pieces that are easy to manage and control.

Apply gentle pressure: To transfer the gold leaf onto the jello shot, gently press it onto the surface. The gold leaf should adhere easily to the chilled and slightly tacky gelatin.

Smooth and pat: Once the gold leaf is on the jello shot, use a soft brush or your fingertip to smooth and pat it gently. This helps the gold leaf conform to the shape of the shot and eliminates any air bubbles.

Apply just before serving: To maintain the vibrancy of the gold leaf, apply it shortly before serving the jello shots. This helps prevent moisture or condensation from affecting the appearance of the gold.

We used these techniques when decorating edible gold macarons, champagne flutes, and making gold chocolates.

a photo of hand-sliced jello shots

Recipe Notes

  • Most shot recipes use vodka or gin. But feel free to customize these to your liking using a different liquor. 
  • For a kid-friendly mocktail version, nix the liquor, and substitute the champagne with ginger ale, sparkling cider, or lemon juice.
  • If you don’t want to use edible gold, you could just garnish the champagne jello shots with lemon zest or colorful sanding sugar.
  • Store any leftovers in an airtight container in the refrigerator from up to 7-10 days. However, keep in mind that the longer they are stored, the more the gold leaf may lose its luster.
Prep for entertaining this Spring with this Champagne jello shots recipe - sugar and cloth

More Fancy Jello Shots to Try

Love this champagne jello recipe? Then, you’ll love our other shots below —

Prep for entertaining this Spring with this Champagne jello shots recipe - sugar and cloth
a photo of hand-sliced jello shots

Champagne Jello Shots Recipe

Print Recipe
4.62 from 106 votes
This easy champagne jello shots recipe is very glam version of your classic jello shot, perfect for special occasions!
Prep Time25 minutes
Chill Time2 hours
Total Time2 hours 25 minutes
Course Cocktails
Cuisine Shots

Equipment

  • Cocktail shaker
  • Medium saucepan
  • Loaf pan
  • Parchment paper
  • Paint brush or tweezers only use one dedicated for food use
  • Knife

Ingredients

  • 8 oz champagne or cava or sparkling wine
  • 4 oz gin or vodka
  • 2 oz fresh lemon juice
  • 2 oz simple syrup
  • 2 tbsp unflavored gelatin 2 packets
  • Edible gold leaf optional for garnishing

Nutrition

Calories: 60kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 24mg | Sugar: 4g | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
Servings: 12
Calories: 60kcal

Notes

Gold leaf crumbles and sticks to things (like fingers) easily so be gentle. Just pull off tiny corners with the brush. (They will stick). Then, place them gently on top of the gelée squares. Refer to the blog post for more tips and tricks.

Instructions

  • In a medium saucepan, combine fresh lemon juice and simple syrup. You can adjust the simple syrup to achieve your preferred level of sweetness. Mix well.
  • Pour in the gelatin to the simple syrup mixture. Allow the gelatin to soak for 2 minutes. Gently heat over low heat. Stir continuously until the gelatin is completely dissolved (about 2-5 minutes). Avoid boiling to preserve the flavors.
  • Remove the saucepan from the heat, and add the gin and champagne, stirring well to blend. 
  • Lightly grease a loaf pan or line a loaf pan in plastic wrap. Then, pour the jello mixture in the loaf pan. Chill in the refrigerator until the gelatin is fully set and firm. This typically takes a few hours (minimum of 2) or overnight.
  • Once set, carefully turn over and remove firm gelatin onto parchment paper. Then, slice carefully into rectangles or squares. 
  • Optional: Garnish with edible gold leaf using a paintbrush or tweezers.
KEYWORD: champagne jello shots

Don’t forget to share your champagne jello shots with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Fnd them all right here.

Please note that we may earn a commission for some of the above affiliate links. However, products featured are independently selected and personally well-loved by us!

4.62 from 106 votes (95 ratings without comment)

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48 Comments

  1. Could I make these without the cocktail shaker? Is the shaking with the ice step essential or could one simply combine it and skip the ice?
    Thank you!5 stars

    Reply

    1. Hi Anna! Great question. Though the cocktail shaker is the best tool for mixing liquor, you don’t have to use a cocktail shaker if you don’t have one. Just make sure to mix and combine the simple syrup and lemon juice well. Give it a good stir in the saucepan (without the ice). Hope this helps!

      Reply

    1. Hi Yseult. We only advise substituting the simple syrup for a flavored simple syrup like mint simple syrup. Simple syrup is quite easy to make at home. It’s simply water and sugar boiled together. We have a recipe post here: https://sugarandcloth.com/mint-simple-syrup-recipe/ for regular simple syrup. If you only use cane sugar, you’ll still need more liquid for the jello shots to set correctly. Hope this helps!

      Reply

  3. Hello,

    How do you grease the loaf pan or ice cube tray? Olive oil is ok? And just with a little brush?

    Thanks

    Reply

    1. Hi Yseult! Great question. We actually updated the instructions just in case someone else was wondering the same. We recommend greasing the pan with any non-stick cooking spray. Olive oil should be ok but it does have a bit of flavoring to it. Olive oil has a really mild flavor but it does have a bit of a fruitier aroma and more distinct taste. It also doesn’t stick as well. If you do opt to use olive oil, a brush would be the best method to get an even and light coat. You can also line the pan with plastic wrap. Hope this helps!

      Reply

    1. Hi! We have not tried subbing the gelatin with agar agar yet so we don’t know how it will turn out. We did read that 1 teaspoon of agar powder (or 1 tablespoon of agar flakes) mixed with 1 cup of liquid will have the same binding effect compared to 8 teaspoons of gelatin to 1 cup. Hope this helps! Please let us know how it turns out. We are really interested!

      Reply

  5. I just made a batch, but used a lemon jello mix, They have been in the fridge over night and are still a little wet.

    I’m making more and am now using knox jell. I have 4 packages to a box, Do I still use two packages of knox jello? That seems like a small amount especially as my first batch is still pretty wet.

    Reply

    1. Hi Dana! When you used a flavored JELLO mix, there’s additional additives and sugar so it sets differently. If you’re using the Knox unflavored gelatin, you still use 2 packets (each packet is 2 ounces which would be 4 tablespoons.) Hope this helps!

      Reply

  6. Once plated how long can they stay out? do they start to melt after a bit of time? And do they taste better cold? Thanks so much. Mary3 stars

    Reply

    1. Hi Mary! Jello shots (like regular jello) are best served cold. We recommend serving them immediately. We think that in about an hour, they’ll start to melt. If you want them out all night for a party, try chilling your plate that it sits on or keeping them in the container. Hope this helps!

      Reply

  7. How far in advance can these be prepared? Want to make them for a holiday party, but need to prep in advance. Thanks!

    Reply

    1. Hi Treena! Jello shots are best in the fridge for about 3-5 days. Any longer and they start to lose their consistency and taste. We recommended making them 1-2 days in advance though just so they are at their best state. Hope this helps!

      Reply

    1. Hi Mars! The shots are a take on the French 75 cocktail which typically calls for lemon juice. And the lemon juice is more to give the cocktail an acidic citrus balance to the simple syrup.

      We don’t think there will be any issues if you opt for fruit juice or margarita mix instead of lemon juice. Just keep in mind that the taste will be altered and the shots won’t taste like a true French 75.

      Depending on the type that you use, we would recommend sticking with a neutral color mix. For instance, if you use orange juice, the color of the shots will turn out different.

      Margarita mix does typically have lime juice in it and lime and lemon juice are so similar!

      We are all about experimenting so let us know how it turns out!

      Reply

  9. How many squares does this make? 9-inch loaf pan seems like it wouldn’t produce enough for a crowd

    Reply

    1. Hi Maddi! Our recipe makes about 12 servings. It really depends on how thick/tall you want them to be. We definitely would double or triple this recipe for a crowd. Hope this helps.

      Reply

  10. Hi I plan on making these for New Years but double the recipe. What size of loaf pan do you use? I’d like to purchase one as I do not own a loaf pan currently.

    Reply

  13. wow this was really intresting to read. ive heard of jello shots but never with champagne . I’m gonna do this at my next party!!! passing it on5 stars

    Reply

  14. Hello, I want to make these this weekend – I’m in England and don’t think I can get Knox gelatin, would you please let me know the quantity required so I can buy an alternative please? various brands seem to sell different weights! Many thanks

    Reply

  15. Love this recipe! They are so beautiful and were a huge hit at my farewell party this past weekend (made about 50)!!! Thank you for this recipe!

    Just as a side note: I combined this recipe with another and used vodka instead of gin (I hate gin), added a little sugar, and a little extra lemon. Fantastic! Thanks again!5 stars

    Reply

    1. Don’t use gin! I made these last night and am throwing them away today. They taste so strongly of gin that I can’t imagine anyone wanting a second one. Trying again with vodka, hoping I have enough time for them to set for NYE!

      Reply

    2. I made these with gin and loved them! Yes they were a little strong in terms of unexpectedly knocking us oFf our feet, but i imagine you cOuld Simply decrease the amount of liquor (or not have as many of them as we did!)5 stars

      Reply

  17. Hi–love the idea of this recipe but i’m curious if there is a right or wrong Way to grease the pan? Donyou use cooking spray? Can you Taste it on the squares? Thanks!

    Reply

    1. Bumping as I have the same question. I haven’t made jello shots before, but these look delish and I’d love to make them for the champagne bar at my sister’s bridal shower!

      Reply

  19. Love these. Just beautiful. Can’t wait to make.
    Just curious–if you are serving these at an event, how do you serve them? Do people just pick them up and shove them in their face? Recommend serving them on a spoon? other vessel?5 stars

    Reply

    1. Haha, Kj! Great question. I’d most likely have guests use their hands, but serve them on a pretty plate like the one above.

      Reply

  20. I admit i still make jello shots…these sound delectable. I use my jello bean molds to make bowls full of bite sized cocktails. Scavenge ebay to find them!5 stars

    Reply

  22. Totally love them! I plan on making these this weekend for some pre-st. patty’s weekend fun!5 stars

    Reply