Not that we have anything against bubbly. Gosh, no. But ounce for ounce, this is a far more budget-conscious cocktail.
Sam Bompas and Harry Parr are the founders of Bompas & Parr, a contemporary food design studio that uses jellies to explore the relationship between food and architecture. They're also the inventors of the world's first flavor-changing chewing gum and the authors of nearly half a dozen books, including their most recent title, Feasting with Bompas & Parr. They've exhibited at the Barbican, San Francisco Museum of Modern Art, and Salone Del Mobile and created custom jellies for celebrated chefs Heston Blumenthal and Gordon Ramsay. The duo live in London.