Last year, I posted sparkling champagne jello shots. Suddenly, champagne jello shots started popping up everywhere.

We had so much fun with these, we decided to make some again this year. This time, we tweaked the recipe and offer four varieties.

 

Refer back to the original recipe for more details, and step-by-step photos.

 

Ingredients

– champagne

– boiling water

– unflavored gelatin

- optional: sparkling grape juice, sparkling cider, Sanpellegrino, sprite or ginger ale. 

– optional: sprinkles

– optional: food coloring

 

 

**Champagne is NOT sweet, so bear that in mind when making jello shots. If you prefer a sweet flavor, mix some soda or a sparkling drink in with the champagne. If you don’t drink at all, replace the champagne completely with any alcohol free sparkling drink for a virgin version that still bubbles.

 

The key step required for all versions:

 

1. Boil water and pour 1/2 cup into a bowl. Sprinkle two envelopes of unflavored gelatin over the water.

 

2. Once mixture has cooled a little, pour 2 1/2 cups of cold champagne (or a mixture of champagne and a sweet sparkling drink… or 2 1/2 cups of just the carbonated drink) over gelatin mixture.

 

3. Make sure to mix any gelatin that has stuck together until dissolved.

 

“The Original”

The first way is our original version. It requires champagne flutes, or this year we used mini champagne flutes.

This requires an additional step of making little numbers to create the year. You will make a colored jello according to the directions, set them up in the glasses, then pour champagne jello over.

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It appears as though the numbers were just dropped in and create a fizz.

 

The recipe differs this time in that a mixture of half gingerale and half champagne was mixed in. For specific instructions click here.

 

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This is the most simple version of the recipe. You follow the key steps to make your jello. Pour it into a small baking dish lined with wax paper.

 

Once firm from refrigeration, cut jello into squares and place on a serving dish. Add sprinkles for a little shimmer.

 

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This is for those who like to make things from mixes. Seriously, it cannot get any easier than this.

 

 

“The Negotiator”

 

I refer to this as The Negotiator because this is what I envisioned would be the outcome if The Original and The Couch Potato got into a heated debate. It has a little bit of the convenience of the Couch Potato, but oozes more cool just like The Original.

 

You will create the numbers just as in the recipe for the original, but then place them along the bottom of a wax paper-lined dish. Freeze until numbers are stuck to paper.

 

Set up numbers

 

Pour a little of the champagne jello over the numbers and place back in freezer until it has begun to solidify. The pour the rest of the jello over.

 

 

Once firm from refrigeration, cut jello into squares and place on a serving dish. Add sprinkles for a little shimmer.

 

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See? It reads, “2013.”  What other blog has jello shots with numbers in them? This one does.

“The Sparkling Acid Trip”

 

I have never taken acid, mind you. For some reason I look at these and think this is what Lady Gaga sees after a drug bender. She wakes up on the floor and peers at the ceiling though her glittery eyelashes. “Is this Elton John’s washroom?”

No, Lady Gaga. You just OD’d  on champagne and glitter.

 

This is created almost the same at the original. You simply pour into a baking dish. Then pour in some luster dust, disco dust, and dab in a toothpick-sized point of blue food coloring paste. Mix.

 

 

Once firm from refrigeration, cut jello into squares and place on a serving dish. Add sprinkles for a little shimmer.

 

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Did I tell you my resolution for 2013?

1. Go to rehab for an edible glitter addiction.

2. Find out what Lady Gaga is on. Avoid at all costs.

 

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Happy New Year’s Resolution Creation Day. While I’m ahead of the game, Happy Imminent Resolution Failure Day (also known as January 2).

 

Now go finish your champagne jello.

 

Some tools used in this post:

 

Tips:

- After trial and error, I find that using half champagne and half or a carbonated sweet drink work best. It tastes delicious and the soda holds bubbles longer than champagne in the jello.

– When using the numbers, whether in the champagne glass or on a baking dish, make sure they are frozen to the point where they stuck to the surface well.

– If using only champagne, use a straw to blow bubbles into the jello when it is halfway to becoming solidified.

– Sanding sugar will dissolve in contact with jello, so if you want to use that sprinkle on and serve immediately. Dabbing the jello with a paper towel ahead of time helps slow the dissolve.

– If you have trouble for any reason with plating cubes of jello, cut into tiny cubes/pieces and fill champagne flutes with the cube. Top with whipped cream and sprinkles before serving. Easy and pretty.

 

 

 

****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) AND follow them!!!! In other words, 1 photo WITH credit+ link back, and do NOT publish instructions!

 

36 Responses to Champagne Jello Shots, Part Deux. Your Complete Reference to Champagne Jello.

  1. I’ve had mixed success with adding sanding sugar to gummy (which I think proportionally has more gelatin than this) when it’s almost set. But yeah, if it’s still wet at all, it just dissolves.

    Sprinkles, though, work well. See http://www.eat-the-evidence.com/2011/07/09/latest-gummy-experiments/

  2. Charissa says:

    These look so yummy and pretty too!

  3. Margaret says:

    These are just about the cutest, most festive idea I have ever seen!! Not sure I have the skill or patience to even try. Seriously, do you have kids or a job? No offense intended, just amazed.

  4. so fun, I finally tried making jello shots, and they are so good.

  5. Sarah says:

    How many ounces of gelatin for this recipe? It say one pouch, but my 1oz pouches of Knox doesn’t seem like enough.

  6. Alexandra says:

    How many Jell-O shots does this make?

    • Jasmin says:

      @Alexandra, Depends on which way you make them. If they are poured into a small baking dish I am able to cut out about 9-12 squares. I say double it if you are worried about feeding a crowd.

  7. Mary says:

    My friend and I made these for a NYE party we went to last night and they were not a hit:( we followed the recipe to a T and our friends said they tasted like Halls cough drops….next time we won’t get so fancy and just stick to the basics: cherry jello and vodka!

    • Jasmin says:

      @Mary, how could you claim to follow it to the T when I offer fairly vague and flexible instructions? Not sure how a good champagne translates to cough drops. Next time you wang to provide helpful feedback write what you did, and what you used.

    • Sarah says:

      I doubled the recipe and used 4 cups champagne and 1 cup ginger ale for a party last night. I also sprinkled gold sugar crystals for some extra festive flare. They were a huge hit! Even looked bubbly like champagne. Maybe juice should not be used? Ginger ale is a great fizzy compliment, but only tasted like champagne.

  8. Karlie says:

    I was wondering if I could use pineapple jell-o mix and substitute in the champagne for vodka or whatever alcohol one would use in original jell-o shots? I just like pineapple jell-o and my 21st birthday is on Saturday, the guests like sweet things as well (:
    Thanks!

  9. lockhartj says:

    Can I use this recipe without using animal base product?

  10. Jessica says:

    Great idea! I used half champagne and half ginger ale. They looked so pretty, prettier when you serve the squares upside down. I used white sparkles on top…looked like ice blocks! :)
    I might add some kind of flavouring next time just for more taste other than the champagne…but got lots of compliments! Will definitely try again! Thanks!

  11. melody says:

    I want to try with peach jello….Bellini!

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