Christmas-Tree Jello Shots

Whisk 1 1/2 cups boiling water and 1/2 cup honey in a large bowl. Sprinkle 1 ounce gelatin over the mixture and stir until dissolved. Slowly add prosecco, stirring to incorporate. Skim excess bubbles, if needed. Lightly coat a 9-by-13-inch baking dish with cooking spray, then pour in the mixture. Cover and refrigerate until firm, about 1 1/2 hours.

After about 1 1/4 hours, steep tea bags in the remaining 1 cup boiling water for 10 minutes. Press on the bags to extract all the liquid. Transfer to a medium bowl and stir in the remaining 1 cup honey. Sprinkle the remaining 1 ounce gelatin over the mixture; stir until dissolved. Stir in gin and lime juice. Pour the gin mixture on top of the firmed prosecco layer. Refrigerate until firm, at least 2 hours.

Using a Christmas tree cookie cutter, cut tree shapes out of the gelatin. Decorate with pomegranate seeds and rosemary sprigs, if desired.