December 31, 2017

acocktailmoment: Champagne gelée½ cup (120ml) cold waterOne envelope (.25 oz.) powdered gelatin½ cup (100g) granulated sugar1 cup (240 ml) champagne, at room temperature Set eight 2.5 ounce shot glasses in a baking pan or on a tray.Pour the water into a small saucepan.  Remove two tablespoons of the water to a small condiment cup and sprinkle the gelatin over the

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