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

Champagne Jello Shots

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? No? Then I’ll assume you’ve repressed them. The thing is, no matter how nasty those technicolor monstrosities tasted, I can’t help but recall how efficient they were for entertaining. Having attempted to make things ‘to order’ for house guests one too many times (things are never ready when I want them to be, serving temps get way out of whack, and frankly I, Colleen, end up looking less ‘effortless hostess’ than ‘very hot mess’), I’m now ALL about recipes I can make ahead of time. These champagne jello shots fit that bill perfectly!

Enter the grown up, glammed up version of everyone’s (least!) favorite frat food: the cocktail gelée. Even a punch bowl (and I LOVE a good punch bowl) gets watered down over time and presents a challenge in terms of consistency — the first drinks served might be too strong, the last too weak. These babies are so easy to make ahead (you can make AND decorate them the day before!) then pull out of the fridge when you’re ready to serve. Everyone will get the same perfectly-balanced cocktail in a super fun form. This recipe is the edible version of a French 75, a refreshing champagne cocktail with gin and lemon.

If you’re looking for a hostess hack that makes consistent, easy-to-serve cocktails an absolute breeze, these edible cocktails are definitely for you!

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

Champagne Jello Shots

  • Yield: 18 Squares

Ingredients

  • 8 ounces Champagne or Cava
  • 4 ounces Gin
  • 2 ounces Fresh squeezed lemon juice
  • 2 ounces Simple Syrup
  • 2 packages Knox gelatin
  • Edible gold leaf for garnishing (optional)

Instructions

  • Combine the simple syrup and lemon juice in a cocktail shaker filled with ice. Shake well, then pour into a medium saucepan and sprinkle with gelatin. Allow the gelatin to soak for two minutes, then heat over very low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).
  • Remove from heat and add the gin and Champagne, stirring well to blend. Pour into a very lightly greased loaf pan and chill until fully set, several hours or overnight.
  • Turn out the set gelatin onto parchment paper, then slice carefully (a thin knife like a boning knife works best) into rectangles or squares.
  • Garnish with edible gold leaf using a paintbrush (use one you can reserve for food only -- you don't want paint chemicals in your food!). 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.

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

If you don’t want to track down edible gold (though you should — it’s easy to order online and so so pretty on desserts and drinks) just garnish with lemon zest!

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

I like the rustic look of hand sliced squares, but you could definitely get a more finished look with a square ice cube tray, for instance. These would also be fun to make in silicone candy molds, right? You could just add another packet of gelatin to the recipe for a firmer texture, then pick out basically any shape under the sun. Do you have a mold at home you’d like to try these in? I’m definitely going to play around with different versions!

colleen jeffers - contributor - the good drink - sugar and cloth

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

Champagne Jello Shots

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? No? Then I’ll assume you’ve repressed them. The thing is, no matter how nasty those technicolor monstrosities tasted, I can’t help but recall how efficient they were for entertaining. Having attempted to make things ‘to order’ for house guests one too many times (things are never ready when I want them to be, serving temps get way out of whack, and frankly I, Colleen, end up looking less ‘effortless hostess’ than ‘very hot mess’), I’m now ALL about recipes I can make ahead of time. These champagne jello shots fit that bill perfectly!

Enter the grown up, glammed up version of everyone’s (least!) favorite frat food: the cocktail gelée. Even a punch bowl (and I LOVE a good punch bowl) gets watered down over time and presents a challenge in terms of consistency — the first drinks served might be too strong, the last too weak. These babies are so easy to make ahead (you can make AND decorate them the day before!) then pull out of the fridge when you’re ready to serve. Everyone will get the same perfectly-balanced cocktail in a super fun form. This recipe is the edible version of a French 75, a refreshing champagne cocktail with gin and lemon.

If you’re looking for a hostess hack that makes consistent, easy-to-serve cocktails an absolute breeze, these edible cocktails are definitely for you!

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

Champagne Jello Shots

  • Yield: 18 Squares

Ingredients

  • 8 ounces Champagne or Cava
  • 4 ounces Gin
  • 2 ounces Fresh squeezed lemon juice
  • 2 ounces Simple Syrup
  • 2 packages Knox gelatin
  • Edible gold leaf for garnishing (optional)

Instructions

  • Combine the simple syrup and lemon juice in a cocktail shaker filled with ice. Shake well, then pour into a medium saucepan and sprinkle with gelatin. Allow the gelatin to soak for two minutes, then heat over very low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).
  • Remove from heat and add the gin and Champagne, stirring well to blend. Pour into a very lightly greased loaf pan and chill until fully set, several hours or overnight.
  • Turn out the set gelatin onto parchment paper, then slice carefully (a thin knife like a boning knife works best) into rectangles or squares.
  • Garnish with edible gold leaf using a paintbrush (use one you can reserve for food only -- you don't want paint chemicals in your food!). 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.

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

If you don’t want to track down edible gold (though you should — it’s easy to order online and so so pretty on desserts and drinks) just garnish with lemon zest!

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

I like the rustic look of hand sliced squares, but you could definitely get a more finished look with a square ice cube tray, for instance. These would also be fun to make in silicone candy molds, right? You could just add another packet of gelatin to the recipe for a firmer texture, then pick out basically any shape under the sun. Do you have a mold at home you’d like to try these in? I’m definitely going to play around with different versions!

colleen jeffers - contributor - the good drink - sugar and cloth

Comments

  • Helen

    03.14.16

    These champagne jello shots sounds so yummy and look so fancy! I’ll definitely be giving this recipe a try next time I’m hosting a fun event. :D

    -Helen
    http://www.sweethelengrace.com

    • Ashley said:

      Glad you love them, Helen!

  • Hillary Grassano

    03.14.16

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

  • Stella kassiotes

    07.12.16

    Fantastic love it! ????

  • Nikki

    08.15.16

    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!

    • Ashley said:

      Hahah, nothing to be ashamed of ;) Thanks for the Ebay tip!

  • KJ

    09.07.16

    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?

    • Ashley said:

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

  • kelly

    12.11.16

    wonderful for new years!

    • Ashley said:

      Good idea! I’ll definitely have to make some this year..

  • KriStin

    12.26.16

    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!

  • Jill

    12.27.16

    Beautiful a d fun!
    Can you use vodka instead of gin? I have a lot of leftover vodka in the house from christmas :)

    • Beth said:

      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!

    • Kathleen said:

      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!)

  • Katie

    04.25.17

    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!

    • Ashley said:

      Love the spin you put the on the recipe & so glad it was a hit! xo

Snapchat