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Cucumber-Lime Margarita Jelly Shots


Recommended Pan: 1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)
Implements: Muddler and a cocktail shaker

3/4 cup agave tequila
1 cucumber
1/2 cup water
1/2 cup frozen limeade concentrate (thawed)
2 envelopes Knox gelatin
1/4 cup Cointreau
Cucumber ribbons and Cayenne Sprinkle for garnish, if desired (recipe below)

Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons). Place the chopped cucumber in cocktail shaker and muddle vigorously. Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed). Pour water and limeade concentrate into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat. Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight).

To serve, cut into desired shapes. To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler. Tie each jelly shot with a ribbon. Trim ends to desired length.

Makes 18 to 24 jelly shots.

Cayenne Sprinkle
1 tbsp large crystal sugar
1 tsp kosher salt
1/8 tsp cayenne pepper

Mix ingredients, and place in small bowl for dipping.

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