Alright…who stole my summer? Seriously, I want names! How did it get to be September already? The last time I really looked at the calendar it was June. This is SO UNFAIR! <me stomping my feet and pouting> No pictures, because it’s really unattractive.
Since I’m being forced to except the reality that it’s Labor Day weekend, the best way to approach this is to fight fire with fire tequila. Right? Are you with me? Time to bust out the margarita recipe. While Craig has his favorite recipe that adds tangerine juice to his elixir in a glass, mine includes orange juice and some gelatin. That’s right…I’m busting out another jell-o shot recipe. It’s been far too long – don’t you think?
You’ve probably seen other margarita jello shots served up in lime wedges. Well, I’m not that dedicated to making things cutesy. Plus, those jello shot recipes usually call for a box or two of actual Jell-O. When you use that stuff, instead of gelatin (or agar-agar) you need the lime peels to give the jello shots some structure and to help keep them from melting. Using gelatin allows you to cut your shots into different shapes and they’ll hold up (without melting) for much longer. Plus, since the gelatin doesn’t add any flavors to your jello shot recipe, you can get a truer cocktail flavor.
Like my mojito jello shot recipe, these margarita jello shots are really potent. So while they may be fun and all, they can still kick your ass, just like any other liquid margarita.
To give you the taste experience of a salted glass and the tang of a more traditional margarita, I created a little dipping sprinkle. It’s a mixture of salt, sugar and citric acid. You could leave it white, but I thought that coloring the sugar green, gave it a little more character. This stuff gives you a real pucker, so just dip an edge or two in it then pop that margarita jello shot right into your mouth.
Recipe: Margarita Jello Shots
- 3/4 Cup Tequila (separated)
- 1/2 Cup Rose’s Lime Juice
- 2 Tablespoons Orange Juice Concentrate (frozen oj thawed)
- 2 Envelopes Unflavored Gelatin (I use Knox Original Knox Gelatine)
- 1/4 Cup Water
- 1/4 Cup Cointreau
- Pour 1/2 cup tequila, Rose’s lime juice and orange juice concentrate in large bowl, then sprinkle with gelatin; let stand 1 minute.
- Pour 1/4 cup tequila and 1/4 cup water in a microwave safe cup and heat to boiling. Add hot water and tequila, as well as the Cointreau to bowl with gelatin.
- Stir until gelatin is dissolved, approximately 5 minutes. (If gelatin is not dissolving after a couple of minutes, you can put it in the microwave for 30 seconds – do not boil).
- Lightly oil an 8″x8″x2″ pan with oil. Pour gelatin mixture into pan and refrigerate. Or you can line your pan with plastic wrap. Make sure that the edges of the plastic wrap overlap the edges of the pan.
- Chill for at least 4 hours.
- Before serving, cut into squares or shapes.
Make sure you use good tequila for these. Because they are so concentrated, you can really taste the ingredients you use.
To make the dipping sugar: Mix 1/4 teaspoon kosher salt, 1/2 teaspoon citric acid (powder) and 1 1/2 teaspoons granulated sugar together. To make the sugar green: add 1 tablespoon sugar to a cup. Put 1 drop of green food coloring into the sugar and stir to combine thoroughly. Now use this sugar in the above mixture. If you can’t find citric acid, you could grind up a chewable Vitamin C tablet until you get 1/2 teaspoon.
Preparation time: 10 minute(s)
Cooking time: 2 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (General)