Last updated on July 5th, 2024 at 01:46 pm

acocktailmoment:

Champagne gelée
½ cup (120ml) cold water
One envelope (.25 oz.) powdered gelatin
½ cup (100g) granulated sugar
1 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 surface. 

Let stand until bloomed and fully set.

Add the sugar to the saucepan. 

Cook on medium-high heat until the sugar completely dissolves, about 5 minutes. 

Remove from heat. Stir in the bloomed gelatin. Mix until the gelatin is completely dissolved. 

Let the simple syrup mixture further cool until just warm. Add the champagne and mix well. 

Pour the champagne gelée into each glass. 

Transfer the glasses to the refrigerator to chill for 2 hours.

what a unique drink