Step 1

Combine the simple syrup and lemon juice in a cocktail shaker filled with ice. Shake well, then pour into a medium saucepan and sprinkle with gelatin.

Step 2

Allow the gelatin to soak for two minutes, then heat over medium low heat, stirring constantly, until the gelatin is completely dissolved (about 2 to 5 minutes).

Step 3

Remove from heat and add the gin and Champagne, stirring well to blend. Pour into a very lightly greased loaf pan and chill until fully set, several hours or overnight.

Step 4

Turn out the set gelatin onto parchment paper, then slice carefully (a thin knife like a boning knife works best) into rectangles or squares.

Step 5

Garnish with edible gold leaf using a paintbrush (use one you can reserve for food only -- you don't want paint chemicals in your food!).

Step 6

Gold leaf crumbles and sticks to things (like fingers!) easily, so be gentle -- just pull off tiny corners with the brush (they will stick), then place them gently on top of the gelée squares.