Shots & Shooters
Cucumber Margarita Jelly Shots
Not gonna lie, we would enjoy these in cocktail form too, but there’s nothing like bringing out a tray of these sexy little jelly shots to really impress the crowd. Made with all the fixings of a great margarita (starting with Mi CAMPO Blanco, naturally), these jiggly bite-sized shots use unflavored gelatin to let the flavors shine through.
What’s In It
- 1 cup Mi CAMPO Blanco
- 1 Cucumber
- 2 cups Margarita Mix
- 3 T Unflavored Gelatin (3 Envelopes)
- ¼ cup Triple Sec
- ¼ cup Fresh Lime Juice
How To Make It
- Start in advance by infusing Mi CAMPO with fresh cucumber.
- Combine ½ cup diced cucumber with Mi CAMPO Blanco and set aside to infuse.
- Let sit for 24 hours for best results.
- To prepare, 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. Strain the cucumber-infused Mi CAMPO into the gelatine mixture, discarding the cucumber pieces.
- Add triple sec and lime juice and stir to combine.
- Prepare an 8x8 square pan by spraying lightly with cooking oil, and wipe out excess oil with a paper towel.
- Pour into the pan and chill until set, approximately 4 hours.
- When ready to serve, remove from the pan by placing it briefly in a warm water bath and invert on a cutting board.
- Cut into servings, and serve. Garnish each with a small slice of cucumber and pinch of margarita salt if desired.
