In a small sauce pan, add in the water and sugar. Stir together and put on medium high heat. Bring to a simmer until the sugar melts into the water.

You can swirl the pan - but do not stir.

Once the sugar is all melted, whisk in the envelopes of gelatin. After the gelatin is dissolved, add in the Goldschlager.

(Tip - to get the most gold into your shots, let all of the gold flecks settle to the bottom of the bottle, then slowly pour off most of the bottle into a pitcher while leaving the gold at the bottom. When you get close to the bottom, swirl it around to sweep all the gold up into the liquid, then quickly pour into your measuring cup.)

Once the alcohol is added, add in a few drops of food coloring until you get the desired color.

Pour into molds (I used candy molds) and put in the refrigerator for 2 hours until completely set.

When ready to serve, dip the bottom of the mold into very warm water for a few seconds to loosen the gelatin and turn out onto plate.

You can also pour the mixture into a glass baking dish and cut apart into pieces for easier making