Cocktail Hour: Elderflower Martini Jelly

I am absolutely gutted. After our little Sluttery jaunt on the Orient Express last week, we were fed a Singapore Sling jelly for dessert and I wanted to make a version myself. Wobbly cocktails, what's not to love about that? We're talking more grown-up booze jelly rather than hideous green jelly shots you tried to make with vodka when you were 15.

Despite eying up the leaf gelatine with great suspicion, my elderflower martini jelly set perfectly and tasted just like a martini cocktail should. Sharp and crisp, but refreshing and tangy. And frankly it tastes like wobbly drunkenness. So why am I in a sulk? Because in the time the jelly was setting in the fridge, I put my back out and I can't eat any of it because there's too much gin and I'm super high on painkillers right now.

I am sad.

But I am going to tell you how to make it. If you promise to put it in a rabbit mould and make boozy bunnies.

You'll need:

• Four gelatine leaves, cut into little pieces.
• 200ml cold water (set this to one side, you'll need extra water to make a bain marie as well)
• 50g caster sugar
• 200ml sparkling elderflower drink or cordial. (I used Bottlegreen. I had planned on using cordial but couldn't find any in the shop - just make up to 200ml if you use that.)
• 150ml gin
• Pomegranate seeds for decoration, optional.

Make it!

• Pop your little gelatine pieces in a shallow bowl and add 20ml or so of water so they're covered (use the water you've set aside for this).
• Place the bowl over a saucepan of water and simmer (don't boil) until the gelatine has dissolved.
• Add to the rest of your water and add the sugar, elderflower and gin. Stir and you're basically done!
• If you fancy making your martini glasses or bowls look extra pretty, pop in some pomegranate seeds before pouring in your jelly mixture.
• You'll need to leave the jelly to set for 24 hours - it's a soft set. Add another leaf if you want something a little more solid.
• Now eat, and get drunk all at the same time.