Ingredients
1 lemon wedge, for rimming glass
1/4 c. gold sanding sugar, for rimming
1 1/2 c. champagne, divided
1 tbsp. lemon juice
1 tbsp. sugar
3 envelopes gelatin
1/4 c. vodka
1 c. vodka
2 envelopes gelatin
1 c. boiling water
1 (14-oz.) can sweetened condensed milk
Preparation
Step 1Pour gold sanding sugar onto a small plate. Using a wedge of lemon, wet the rim of your champagne flutes. Dip in sanding sugar until rims have a solid gold coating. Step 2Combine 1 1/4 cups champagne, lemon juice and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2-3 minutes, and remove from heat. Step 3Stir in remaining champagne and vodka. Transfer into a measuring cup for easy pouring.Step 4Divide mixture evenly amongst 3 champagne flutes and place in the refrigerator to set, 2 hours.Step 5Meanwhile, make white layer: In a large bowl or measuring cup, combine vodka and gelatin and let sit 2 minutes to bloom. Add water and stir until gelatin dissolves completely. Pour in sweetened condensed milk and whisk to combine.Step 6When champagne mixture is set, pour white layer on top and place back into the refrigerator to set, 2 more hours. Serve.
BUY NOW: Prosecco, $15, drizly.com.
