BLUE MARGARITA JELLY SHOTS

Why put these boozy little jigglers in orange peels? Why not? They look better, they're easier to serve, and honestly, they're just more fun. This version starts with your favorite margarita mix, then gets a little upgrade with fresh lime, blue curaçao, and Mi CAMPO Blanco. Feeling like a purist? We got you. Scroll down for a from-scratch version that's slightly less colorful, but will still make everyone happy.

WHAT’S IN IT

1 cup Mi CAMPO Blanco
2 cups Margarita Mix (or make your own from the alternate recipe below)
4 T Unflavored Gelatin (4 Envelopes)
½ cup Blue Curaçao Liqueur
¼ cup Fresh Lime Juice
4 large oranges

HOW TO MAKE IT

Begin by prepping the orange peels. Slice each orange in half, and using a spoon or grapefruit knife, carefully scoop out the flesh, leaving only the outer rind and white pith intact.  Place the hollowed-out orange halves upright in a muffin tin so they don't tip over and set aside. 

To prepare the jelly shot filling, add margarita mix to a small saucepan. Sprinkle with gelatin and let sit for five minutes to allow the gelatine to bloom. Place pan over medium heat and slowly bring to a simmer, stirring constantly until gelatin is dissolved. Remove from heat. Add Mi CAMPO, blue curaçao, and lime juice and stir to combine. Pour the prepared filling into the orange halves, filling to the very top. Transfer to the refrigerator and chill until set, approximately 4 hours. When ready to serve, remove the prepared oranges from the refrigerator, slice into wedges, and  serve.

Non-Blue Margarita Jelly Shots: 

Keeping the Mi CAMPO and gelatin quantities from the recipe above, swap out the pre-made margarita mix with 1 cup water, 1 cup lime juice, and ½ cup sugar. Add these to the saucepan, and sprinkle with gelatin to let it bloom before heating to dissolve. Replace the blue curaçao with triple sec and omit the additional ¼ cup fresh lime juice. Happy now?