Nothing says “party” like jello shots, right? Well, maybe that’s more “college party.” Let’s try again. Nothing says “party” like a crafted gelatin preparation with homemade bitters and infused rye, right? Well, maybe that’s more of a “bourgeois hipster party with artisinal pickles and such.”
While both of these can be great, wouldn’t it be even better if we could combine them? Here’s our proposal: top shelf margarita in a jello shot. No preflavored jello, we’re going to be squeezing some limes ourselves. This gelatin will be equally at home in the casual cofines of college or amongst the disposable income set.
Following the wisdom Gary Reagan’s Joy of Mixology (and if you haven’t been following Gary, I suggest you do) we learn that alcohol + gelatin has been around since at least the mid-1800s, and you can make just about any old-timey cocktail or punch into gelatin if you are careful to adjust the levels of citrus, sugar, and water. Citrus becomes amplified, so it’s a good idea to cut it and/or add some extra sugar. If you are planning on using a cocktail that would have been shaken or stirred over ice, you’ll need to compensate for the water. Reagan suggests calculating the total number of ounces of liquid in a cocktail and using as much extra water as a third of that number. If you’re trying something new, I’d suggest starting with a small batch. You’ll probably have to make a few.
Not interested in creating endless batches of subpar gelatin. Don’t worry. We’ve got a top-shelf margarita recipe right here:
1oz fresh lime juice
1oz simple syrup
1 package unflavored gelatin (1/4 oz)
3oz white tequila
2oz triple sec
food coloring (you’ll probably want some excitement, right?)
Place the lime juice, simple syrup, and water in a small glass mesuring cup, and add the gelatin. Allow this to sit for one minute, then microwave the mixture on high for thirty seconds. Stir thoroughly to make sure that all the gelatin has dissolved, then add the tequila, triple sec, and food coloring. Stir thoroughly again and pour the mixture into a mold. Refrigerate for at least one hour or, preferably, overnight.
To make the snazzy lemon peel jello shots, you’ll need a handful of large lemons. We had three total, but you might use more for larger parties. Start by cutting the lemons in half, then scraping out the inside, trying to remove as much pith as pothible. Next, we placed each of the empty halves upright on a cookie sheet and filled them with the liquid jello/drink mixture. You may want to use pieces of crumpled tinfoil as supports to keep the lemon halves upright.Then refrigerate for at least 1 hour.
After the jello has… well… jello-ed, slice the halves into thirds. And bam! You’ve got lemon slice jello shots! These margarita slices are especially tasty sprinkled with a bit of sugar.