Champagne Jelly Shots

The End of the World has come, and you’ve decided to throw a party. What better way to celebrate than to serve these pretty little things? Okay, there are many other alternatives, but these are just fun to make!

For the champagne, I recommend the Veuve Clicquot Brut Yellow Label. Just kidding! I used the cheapest bottle of sparkling wine that I could find. But heck, it’s the apocalypse, so do whatever you wish.

Some tips:

  • to cut corners, you can try using an ice cube tray (that holds 16 cubes) instead of a loaf pan. Grease it up with a cooking spray and wipe before you pour the liquid in.
  • use a pastry brush to evenly distribute the bitters
  • I found that I had to individually dip the shots into the sugar to get a good coating.

    • Champagne Jelly Shots (inspired by these)

    2/3 cup water
    juice of 1 lemon
    1/4 cup sugar
    2/3 cup champagne, chilled
    1/3 cup brandy
    2 envelopes plain gelatin
    1/4 cup coarse sugar (silver and white)
    zest of 1 lemon
    1/2 teaspoon Angostura aromatic bitters

    Pour the water and lemon juice into a medium sauce pan. Sprinkle with gelatin. Let this stand undisturbed for a couple of minutes.

    Add sugar. Heat over low heat, stirring constantly until the gelatin dissolves. Remove from heat. Stir in the champagne and brandy. Pour into a 8″x4″ loaf pan and refrigerate until the jelly has set.

    When you are ready to serve, combine the sugar and lemon zest in a small bowl. Set aside while you unmold the jelly block.

    Loosen the jelly by running a knife along the edges of the pan. Carefully dip the pan about half way in a sink full of hot water for about 5 seconds. Place a chilled serving platter on top and invert.

    Using a thin knife, slice into squares. Brush the tops with the bitters and coat with the lemon sugar mixture. Cheers!