Ingredients
1 cup boiling water
1 cup vodka
1 (750 milliliter) bottle champagne
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Delicate Champagne vinegar — mignonette, light vinaigrettes
Clip-on frying thermometer — monitor oil temp without holding
Pressure-seal stopper — keep champagne bubbly after opening
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Delicate Champagne vinegar — mignonette, light vinaigrettes
Clip-on frying thermometer — monitor oil temp without holding
Pressure-seal stopper — keep champagne bubbly after opening
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a medium bowl, stir together the gelatin mix and boiling water until completely dissolved, about 2 minutes. stir in vodka. pour the liquid into small paper cups or portion cups. chill until set, at least 2 hours. pour champagne into glasses. break up the gelatin with a fork, and pour into a glass of champagne. a little stir gives it some 'lava' action. drink with caution, these will sneak up on you.