The Art of Crafts

Champagne Rhubarb Jelly Shots

By • June 11, 2014 • 14 Comments

Every other week, Anna Hezel talks about the innovations, decorations, and other quiet touches that make a party memorable.

Today: Jelly shots grow up with rhubarb and Champagne (and gin).

I know what you're thinking. Jell-O shots? Don't those belong at a sorority party, stuffed stickily inside a fleet of wilting Dixie cups, on a tray resting haphazardly on a beer pong table?

Don't worry, I thought the same thing, and I wasn't an easy convert. When a friend recently mentioned that jelly shots were his go-to summer party crowd pleaser, I imagined artificial cherry flavoring tinged with acrid vodka. "No," he said, "they're fancy jelly shots. I read about them in the New York Times."

As it turns out, a few years ago, Toby Cecchini from the Times did his own bout of research on converting classic cocktails into jellied versions and created the Bramble Jelly Shot -- his jelly shot version of a gin bramble.



Inspired by Toby, I developed my own early summer jelly shot: a sparkly Champagne base spiked with gin and lemon juice, topped with a sweet, tart, perfectly pink rhubarb float. No artificial colors or flavors -- just fruit, sugar, gelatin, and alcohol. The result was refreshing little bright jewels of juicy flavor, with just a touch of alcohol -- a novel and unexpected treat. 

Champagne Rhubarb Jelly Shots

Makes about 30 squares

For the rhubarb syrup:

1 pound rhubarb, cut into 1/4-inch pieces
1 cup lemon juice
1 cup water
2 cups sugar

For the jelly:

2 cups of rhubarb syrup, divided
8 packets powdered gelatin, like Knox
1 cup lemon juice
1/2 cup gin
1/4 cup sugar
3 cups Champagne

See the full recipe (and save and print it) here.

Photos by Anna Hezel

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Tags: DIY, party, jelly shots, jell-o, rhubarb, champagne, how-to & diy, entertaining, summer, cocktails

Comments (14)

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about 1 month ago Deanna

I literally gasped when I read this because it combines so many of my favorite things -- Rhubarb, champagne, gin and jello shots all in one thing! (well Jello shots were a fav in college but not as much right now -ha!).

I happen to have two cups of Rhubarb syrup in my fridge at this moment. I'm making these for a party next week. What an amazing amazing idea!

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about 1 month ago Anna Hezel

Thanks, and good luck with your party!

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about 1 month ago Kimberly

I think these are gorgeous! But how do you serve them? Do people just grab them with their fingers?

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about 1 month ago Anna Hezel

Yes, or you could also serve them with toothpicks! The photo from Toby Cecchini's Times article shows a shot skewered with a blackberry and a slice of candied lime. These ones would look great skewered with a little strawberry on top.

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about 1 month ago Marian Bull

Marian is Food52's Associate Editor.

This is awesome. On a similar note, I used to make rummy bears in college (gummy bears soaked in booze, which when eaten with your hands make your fingers all sticky). Wondering if there is an artisanal alternative, please send help.

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about 1 month ago Anna Hezel

I think what you just described sounds pretty artisanal to me, but, hmm, maybe just sprinkle them with some Maldon sea salt and hope for the best?

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about 1 month ago Nelly

do you think other berries/fruit can be used instead of rhubarb? any suggestions for substitutes?

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about 1 month ago Anna Hezel

Oh definitely. You could make a beautiful red syrup from strawberries, or a great purple-y syrup from blackberries later in the summer!

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about 1 month ago amymm

These are beauties. I'll take a shot of two. Sorority sissies and bros stay back. These are not for you.

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about 1 month ago Sarahrah

I want a necklace made out of these! They are beautiful!

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about 1 month ago Anna Hezel

Thank you!

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about 1 month ago rizzle

Also, do you think that these could be made sans alcohol? Maybe with sparkling water instead of the champagne and...maybe juice in place of the gin?

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about 1 month ago Anna Hezel

Yup, you could definitely substitute 3 1/2 cups of soda water in for the alcohol. I would just recommend upping the sugar to 1/2 cup instead of 1/4 cup to make up for the little bit of lost sweetness from the champagne!

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about 1 month ago rizzle

Totally genius. And gorgeous.