Step 1

Place about 20 plastic shot glasses onto a baking sheet. Set aside.

Step 2

In a medium saucepan, add the champagne, granulated sugar, and lemon juice. Sprinkle the gelatin on top of the mixture, but do not mix. Allow it to bloom for 3 minutes.

Step 3

Heat the saucepan over medium-low heat. Continually stir the mixture until the gelatin is fully dissolved. Do not allow it to come to a boil.

Step 4

Remove from heat. Stir in the ginger ale, and allow the fizzing to stop before pouring it into plastic cups.  This is easiest to do if you can use a container with a spout. Cover the containers with covers, but make sure that the liquid doesn’t touch the lid.

Step 5

Place pan in the fridge for up to 3 hours to fully set.

Step 6

Before serving, place glitter or sprinkles on top.