Champagne Jello Shots

Champagne Jello Shots

1 package white grape sparkling Jello mix (3 ounces)

1 cup boiling water

1 cup chilled Champagne

Directions

1. Combine the Jello and boiling water in a boil. Stir until completely dissolved, about 2 minutes. Let set until it comes to room temperature. Slowly stir in the Champagne. Pour into 9x9 tray and chill in the refrigerator for at least 4 hours. Once firm, dip the tray in hot water for 5 seconds. Use a thin knife to slice into squares.

     2. Sprinkle with colored sugar just before serving.

Strawberry Champagne Punch

Strawberry Champagne Punch

YOU'LL NEED
Yield: 12 serving

1 liter sparkling champagne
1¼ cups fruit punch
1¼ cups ginger ale
1¼ cups orange juice
1 pint fresh strawberries
1 pint raspberry sherbet
1 pint vanilla ice cream


Instructions
Chill juices and sodas before using.
Mix juices, soda and wine in punch bowl.
Add strawberries and stir.
Spoon in ice-cream and sherbet, mixing.
Add ice ball preferably made of frozen punch.
Garnish with strawberries, kiwi, orange slice!

This would be a fun to serve for Easter!
Dessert and champagne all at once!

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Kahlua Float

Kahlua Float

1 tsp corn syrup
1 Tbs chocolate jimmies
1 scoop espresso (or coffee) ice cream
1.5 oz kahlua
Champagne (about 1/8 cup)

For the candy rim:
In a small dish, pour the tsp of corn syrup, gently roll the rim of a champagne glass into the corn syrup.

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Blackberry Champagne Margarita

 Blackberry Champagne Margarita

Ingredients: (Makes 2 cocktails)
- 1 cup blackberries + more for garnish
- 2 tbsp sugar
** Note: Having made many more margs since this one, I would actually recommend using simple syrup rather than straight sugar — it’ll give you a more concentrated and even sweet flavor. Just bring 1 cup sugar and 1 cup water to a simmer over the stove, until sugar is completely dissolved. Then, measure out the amount of syrup you’d like to use in your beverage. I suggest starting out with 1 oz, and tweaking it from there based on taste.
- 1 tbsp lemon (or lime) juice
- 4 oz champagne (1 oz = 1 shot)
- 2 oz tequila

Steps:(1) Throw 1 cup blackberries and sugar (or simple syrup) into a martini shaker. Using a large spoon, crush berries and stir mixture until juicy.
(2) Add tequila, cap the shaker, and shake until mixture is well-combined.
** Don’t be a dummy like me and shake after adding champagne. Champagne is fizzy, and shaking it will just cause you to have a messy, red explosion all over your counters. You could also just combine all the ingredients in a carafe and stir vigorously.
(3) Uncap shaker and pour mixture directly into 2 champagne glasses. Divide champagne between glasses, and stir gently.
** You can strain the liquid out, or leave the fruit chunks. I personally think this drink tastes better with crushed pieces of fruit adding extra flavor.(4) Garnish with more blackberries and some mint.
(5) Enjoy!

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Strawberry Mint Spritzer

• 1 bottle Sake – any kind will do
• 1 bottle Champagne
• 1 pint strawberries
• 6 meyer lemons
• 3-4 springs of mint
• Vanilla Stevia

Slice your strawberries into vertical slivers, tear mint leaves roughly, and add both to a large pitcher. Squeeze the juice of 6 meyer lemons and gently muddle (muddle = mash) the ingredients using a wooden spoon. Add equal parts sake & champagne, and lots of ice.  Squeeze a dropper full of vanilla stevia into each glass before serving.  Voila, you’re done!!

Mimosa Punch

Mimosa Punch

INGREDIENTS

• 2 quarts of fresh orange juice
• 1 2-liter bottle of ginger ale
• 1/2 cup orange liqueur (Grand Marnier)
• Orange slices
• Fresh strawberries, sliced or halved depending on size
• 1 (750 ml) bottle chilled dry Champagne or sparkling wine
• ice cubes
• 
  
• * If juice is a little tart, add 1/2 cup of super-fine granulated sugar to punch before refrigerating.