Champagne Blood Shots

1. 1

   In a small saucepan, combine 1/4 cup sugar, water and ginger. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from heat; cool to room temperature. Drain and discard ginger.

2. 2

   In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in remaining sugar; cook and stir until sugar is dissolved. Remove from heat; stir in champagne. Pour into eighteen 2-oz. tall shot glasses. Refrigerate until partially set, about 25 minutes.

3. 3

   Meanwhile, place strawberries in a food processor; process until blended. Transfer to a small bowl; stir in 2 tablespoons cooled simple syrup (discard or save remaining syrup for another use). Tint red if desired.

4. 4

   To form blood in gelatin, fill a clean eye dropper with strawberry mixture. Insert into partially set gelatin and squeeze to release strawberry mixture while pulling dropper upward. Refrigerate until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.