I like to think I haven't changed much over the years, but one area that does take exception to this rule would be my drinking preferences. Over the past decade, Long Islands, Jägerbombs, and lemon drops have been replaced by Sazeracs, gin martinis, and my standby, the old-fashioned. But there is one thing I've been loathe to give up: Jell-O shots.
There's something irreplaceably interactive about Jell-O shots, which is why they've made their way onto New Year's Eve soirées in years past, or why I even enjoyed a few at a party at this year's Aspen Food & Wine Classic. But by far the coolest rendition I've ever encountered comes from Donatella Arpaia, who envisioned a classier shot made with ice wine and topped with half-frozen grapes.
For a greater departure from the world of red party cups and paper Jell-O shot holders, I offered shot "squares" at my last party in ceramic spoons topped with half-frozen Champagne grapes. Want to do the same? Then keep reading.
2 teaspoons powdered unflavored gelatin Serves 4 to 6.
1 (375-milliliter) bottle of ice wine
Seedless Champagne grapes, for serving
2 teaspoons powdered unflavored gelatin
Serves 4 to 6.