Here’s the recipe:
CHAMPAGNE JELLO SHOTS
6 oz. (180ml) Champagne
6 oz. (180ml) Ginger Ale
8 oz. (240ml) Hot Water
1/2 Cup Sugar
2 Envelopes Unflavored Gelatin
Garnish: Sprinkles/Glitter/Cupcake Toppers
PREPARATION
1. Add gelatin to hot water and stir well until combined.
2. Add sugar, stir until dissolved and allow to cool.
3. Once mix is cooled pour in champagne and ginger ale. Stir well.
4. Pour mixture into jello shot mold and place in refrigerator until fully set.
5. Garnish top of jello shot with glitter, sprinkles and/or cupcake toppers.
DRINK RESPONSIBLY!
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3183 Wilshire Blvd #196K22
Los Angeles, CA 90010
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