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(Glenn Koenig / Los Angeles Times)
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Edible Cocktails
Candies? No. Vintage Lucite? No — they’re solid cocktails, sophisticated jelly shots. You can turn almost any cocktail into one. Pictured here, clockwise from top, are jelly shots made from rosé Champagne, B-52 (layers of Kahlúa, Baileys and Grand Marnier), pear martini, tequila sunrise, gin and tonic (garnished with lime zest and “tonic powder”) and blueberry martini.
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