Boozy Bites: French 75 Jello Shots

I’m kick starting the Boozy Bites Series with a New Year’s champagne Jello shot. I’m serving the classic New Year’s French 75 cocktail in the form of a Jello shot.

French 75 Jello Shot Bakers Royale 21

French 75 Jello Shots


I usually like my French 75 with a splash of Chambord, but for the sake of simplicity I put my raspberry fix into the garnishing. Of course I did not use expensive champagne, but for these Jello shots it doesn’t much matter – they taste great and I’m betting the novelty of them will make them a hit at any party.


French 75 Jello Shot Bakers Royale 1 copy1

French 75 Jello Shots

Cheers to ringing 2012!

A few notes:

  • For the mold I used this Chicago Metallic Pan and poured three tablespoons in each cavity. However, the shots will work just as well poured into a loaf pan and cut into squares. To cut into squares, make sure to use a sharp knife and to lightly cover the knife with bake spray.
  • The champagne jello shots are displayed in an appetizer set from Z-Gallerie and can be found here.
  • For the cognac portion, I used Conjure Cognac which has a kick of orange, spice and vanilla.
  • These Jello shots can be made a day in advance and served chilled or room temperature.

French 75 Jello Shots

Yields approximately 16oz | Preparation: Lightly spray mold with bake spray then gently wipe it down with a paper towel (a little non-stick spray goes a long way when it comes to Jello shots).


  • 10 oz plus 2oz champagne
  • 1 tablespoons lemon juice
  • 1 tablespoon sugar
  • 3 envelopes Knox Gelatin
  • 3 oz cognac


  1. Place 10oz champagne, lemon juice and sugar in a sauce pan and then sprinkle gelatin on top. Let gelatin soften and bloom in mixture for two minutes.
  2. Once the gelatin has bloomed, place saucepan over low heat and stir until gelatin has completely dissolved, about 2-3 minutes. Remove from heat.
  3. Add in remaining 2oz of champagne and cognac and stir to combine. Pour mixture into mold and chill for at least 40-60 minutes.
  4. To remove Jello shots firmly press finger in the center until Jello shot pulls away from the side walls of mold. Then use an offset icing spatula, gently guide Jello shot out of mold.

Optional: Garnish with raspberries and/or lemon twist.

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  1. Avatar for Naomi Robinson says

    I’d love to try these! Can you believe I’ve never had a single jello shot in my life? btw I might have to count how many boozy recipes you share next year… just for fun 😉 Have a great new year Naomi!

  2. Avatar for Naomi RobinsonAverie @ Love Veggies and Yoga says

    Jello shots never looked so beautiful! A far upgrade from fraternity party jello shots years ago :)

  3. Avatar for Naomi Robinsonamber says

    BTW If you wait until almost the end of the setting time you can blow bubbles into the jello with a straw and it looks more champagne-esque

  4. Avatar for Naomi RobinsonBrian @ A Thought For Food says

    It’s quite possible that I’m wrong about this, but I bet 2012 will be the year of the jello shot. I guess we’ll just have to wait and see. Happy New Year!

  5. Avatar for Naomi Robinsonfelixtkat says

    For some reason, mine wouldn’t set after 90 minutes in the refrigerator. I followed the above to the letter and they won’t set, they are more like jelly then jello. I’ve made numerous jello shots for years and never had this happen, it almost seems like there needs to be water in there to help the gelatin truly set correctly. Alcohol gets cold but it rarely solidifies. Has anybody else tried this one and gotten it to work?

  6. Avatar for Naomi Robinsonfelixtkat says

    I let them sit in my fridge for 4 hours. They never set. I had to toss them. :( solid alcohol will not set gelatin. I’ll try again when I have time and make sure to do a 50/50 water/champagne mix next time instead.