That frat party favorite the Jell-O shot has gone dizzingly upscale.

The Los Angeles Times profiles the new trend of model-gorgeous gettin’-jiggly-with-it edible cocktails in flavors like Campari–grapefruit gelée or blueberry martini with a single fresh blueberry suspended in the center.

Part Knox Blox, part nouvelle cuisine, “jelly shots” by all accounts are as fun to nibble on in an elegant bar as they are to make at home. And while the home cook may not be able to get his hands on sodium hexametaphosphate like they use at Hollywood’s Providence restaurant, for some jelly shots, you don’t even need gelatin.

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