Cucumber-Lime Margarita Jelly Shots

Cucumber-Lime Margarita Jelly Shot, tied up with cucumber ribbons.  Cayenne Sprinkle on the side

Last week we put out a call for favorite end of summer cocktails.  Uncle Al came to the rescue with a recipe from the lovely ladies at Three Many Cooks (check out Three Many Cooks fantastic website for the liquid cocktail version, as well as an abundance of other delights).
The Three Many Cooks cocktail recipe includes cucumber puree, which we adore, however, strangely, cucumber is a flavor that becomes about 600 times as strong when gelatinized (and bitter to boot - yikes!) - so we made due with a little muddled cuke in our jelly shot rendition, and its still fresh and flavorful.  Cayenne Sprinkle adds a subtle kick and a salted-rim authenticity to this margarita jelly shot.

We love Cucumber Lime Margarita in both liquid and gelatin form - hope you enjoy at your next end-of-summer soirée!

Cucumber-Lime Margarita Jelly Shots

Difficulty:  Easy

Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)

Implements:  Muddler and a cocktail shaker

Ingredients

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.

Any more thoughts on end of summer cocktails?  Would love to hear about your favorites, either via comment to this post or email to main@jellyshottestkitchen.com.

Cheers, Michelle