For a fun and pretty addition to your party’s adult beverage selection, try out this gold champagne jello shots recipe. They’re easy to make and taste delicious.
I made these gold champagne jello shots for my Great Gatsby party but they would be great for any kind of event that requires something a little special.
They aren’t too sweet so they are definitely more of an adult treat than a kids dessert.
And they look so pretty, you’ll want to put them out as part of your decor 🙂
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Here’s your shopping list:
- Champagne or sparkling wine – I used Prosecco, but you can use whatever type of sparkling wine is your favorite. You will be able to taste it, so make sure it’s something you like.
- White cranberry juice
- 2 – 1/4 ounce bags of unflavored gelatin*
- Gold sugar*
I also tried using edible gold leaf* in the jello shots. Unfortunately, it all sank to the bottom and you really couldn’t see it. So I don’t think the extra cost was worth it.
Tools and Utensils
Here are all the supplies you will need to make these pink champagne jello shots:
How To Make Gold Champagne Jello Shots
Step 1 – Lay Out The Jello Shot Cups
Before I start, I like to lay out all of my jello shot cups on a cookie sheet.
That way they’re all ready to go when I’m ready to start pouring.
The cookie sheet helps to catch any drips and makes transporting them to the refrigerator easier.
Steps 2 to 4 – Bloom The Gelatin
Because we are using unflavored gelatin, rather than a box of Jello, the first step is to get the gelatin to “bloom”.
For this recipe, I used 2 envelopes of gelatin that came in a box of 4. The total box weight was 1 ounce, so each of the envelopes contain about 1/4 ounce of gelatin.
Pour 1/2 cup of the cold cranberry juice into a bowl and sprinkle the 2 envelopes of gelatin on top.
Using a bowl that has a pouring spout* will make it easier to pour the liquid into shot glasses later on. I forgot to do this when I was making this batch and had to transfer it to another bowl later on.
Set it aside and in a couple of minutes, you’ll see it start to puff up…then you know the gelatin is working.
Step 5 – Heat The Rest Of The Juice
While you’re waiting for that, heat the rest of the juice (1 cup) on the stove and remove it from the heat just as it starts to boil.
Step 6 & 7 – Combine The Hot And Cold Mixtures
Then combine the hot juice with the cold juice and gelatin mixture.
Stir until all of the gelatin has dissolved and their are no lumps…this will take a couple of minutes. Read the instructions on your gelatin package to find out exactly how long you need to mix it.
Step 8 & 9 – Add The Champagne
The juice mixture should have cooled off by now.
If it’s still warm, wait a few minutes before adding 1 cup of the champagne (or sparkling wine). Otherwise, the alcohol will evaporate.
When mixing in the champagne, don’t stir it too much or you’ll lose most of the fizz.
Step 10 – Refrigerate
Then pour into jello shot glasses, put on the lid, and refrigerate until set, usually about 4 hours.
Serve The Gold Champagne Jello Shots
Just before serving, sprinkle the gold sugar over the top of the jello shots.
Don’t do this too far in advance. The sugar will start to dissolve in the jello and doesn’t look as pretty when that happens.
Also, I like to serve jello shots with mini tasting spoons*. Most of my friends prefer them (rather than having to down the shots straight from the cup).
Other Jello Shot Recipes You Might Like
- Pretty Pink Champagne Jello Shots
- Lemon Drop Jello Shots Recipe
- Very Berry Strawberry Daiquiri Jello Shots
Gold Champagne Jello Shots
- cookie sheet (optional)
- 16 2-oz jello shot cups
- mixing bowl
- measuring cup
- Mini tasting spoons (optional)
- 1 ½ cups (divided) white cranberry juice
- 2 1/4 ounce envelopes unflavored gelatin
- 1 ½ cups Champagne Prosecco, Cava or any other kind of sparkling wine will also work
- gold sugar
- Spread out jello shot cups on a cookie sheet and set aside.
- Pour 1/2 cup of cold white cranberry juice into a bowl.
- Sprinkle 2 envelopes (or 1/2 ounce) of unflavored gelatin over the top and set it aside to allow the gelatin to bloom.
- Add the rest (1 cup) of the white cranberry juice to the saucepan and heat over medium-high heat.
- Remove the pot from the heat immediately after it starts boiling.
- Add the hot juice into the bowl with the cold juice and gelatin mixture.
- Stir until all of the gelatin has dissolved. This could take a couple of minutes. Read the directions on your gelatin package for the recommended amount of time.
- Add 1 1/2 cups of champagne to the bowl and mix briefly to combine. Don't stir it too much or it will lose all of its fizz.
- Pour the champagne mixture into the jello shot cups on the cookie sheet.
- Chill until set, usually about 4 hours. The jello shots can be stored in the refrigerator for up to 3 days before serving.
- Just before serving, sprinkle the tops of the jello shots with gold sugar.
- Serve with a mini tasting spoon for easier eating.