A stunning twist on a cocktail fit for New Year's Eve celebrations or epic birthday parties: champagne Jello shots made with vodka and blueberries!
Put gelatin in a medium heatproof bowl. Bring sparkling cider to a boil, then pour over gelatin and stir until completely dissolved, about 2 minutes. Let cool to room temperature.
Stir in vodka and champagne.
Place 2 blueberries into each mini muffin cavity. Pour champagne-gelatin mixture over blueberries to near top of muffin cavity. Chill for 3-4 hours.
When ready to turn out champagne Jello shots, dip bottom of pan into hot water for 5 seconds. Run a sharp paring knife or toothpick around the edge of the Jello shots to loosen, then pop out out onto a a wax-paper-lined surface or plate. See note.
Sprinkle with sanding sugars and serve. Keep chilled until serving.
If using a silicone mini muffin pan, you may not need to dip your pan into hot water before unmolding.
To do so, fill a jellyroll pan with hot water halfway up the sides then place the muffin mold into the hot water for a few seconds. Run toothpicks or a paring knife around the edge of each champagne Jello shot to loosen then pop out by pressing on the bottom of the mold or placing a baking sheet over the muffin pan and flip. Press on bottoms of molds to help pop shots out.