From Dean Edwards’ boozy jellies and sparkling shots, here’s how to be a hot shot hostess

INGREDIENTS:

1x135g pack lime jelly
200ml white rum
Juice 1 1/2 lime
2tbsp mint, very finely chopped
METHOD:

Dissolve the jelly in 280ml boiling water.
Stir in the rum, lime and mint, then chill in the shot glasses for four hours

INGREDIENTS:

1x135g pack black cherry jelly
200ml cherry liquer
METHOD:

Dissolve the jelly in 280ml boiling water, then stir in the brandy.
Chill in shot glasses for at least 4 hours.