French 75 Panna Cotta with Candied Kumquats

Pour the water and sugar into a skillet and bring to a boil. Reduce to a simmer. Add the kumquats and simmer for 20 minutes. Remove the kumquats and place them on a cooling rack to cool and drain.

Lightly grease your ramekins or jelly molds with a neutral oil. Place a lemon twist inside each vessel and set them aside.

Pour the champagne, sugar, and lemon juice into a saucepan. Sprinkle in the gelatin and leave to gel. Place the saucepan over low heat and simmer until the gelatin dissolves.

Take the pan off of the heat and stir in the ginger ale. Pour the mixture over the lemon twists. Fill each vessel about a third of the way.

While the gelatin is blooming, pour the cream, sugar, and lemon zest into a saucepan. Simmer until the sugar dissolves. Add the milk and gelatin mixture. Stir until the gelatin dissolves completely.

Take the saucepan off of the heat and stir in the gin. Pour the mixture through a fine-mesh strainer over the set champagne jelly.

Chill for 3 hours, unmold and garnish with edible gold glitter and candied kumquats.