Champagne (2 3/4 cups)
into a small saucepan with
Lemons (1/4 cup)
. Wait until the bubbles calm down and then add
Gold Sprinkles (to taste)
Granulated Sugar (1/4 cup)
Gelatin Powder (4 pckg)
Heat over medium heat, stirring constantly, until gelatin and sugar have both dissolved. Remove from heat and stir in
Gin (1/2 cup)
Lightly spray a mini muffin tin with
Nonstick Cooking Spray (to taste)
and then wipe out with a paper towel.
Maraschino Cherries (to taste)
and gently shave off the bottom of the cherry so they will stand upright.
Pour into a mini muffin pan and stand a cherry upright in each cavity. Refrigerate for at least 4 hours, or preferably overnight.
To dislodge, you might need to gently run a butter knife around the edges of each jello shot. Spread gold sprinkles on a plate and dip/roll each shot in sprinkles.
Place on a platter and serve!