Side Pannel
Cinco de mayo drink ideas
Cinco de mayo drink ideas
- Recipe Submitted by berry on 03/25/2014
Category: Beverages
Ingredients List
- - 6-8 limes
- - 3 ounces fresh squeezed lime juice
- - 1 ounce water
- - 1/4 cup sugar
- - 1 package Knox unflavored gelatin (2 teaspoons)
- - 3 ounces good quality tequila
- - 1 ounce Grand Marnier or Cointreau (or Triple Sec if you must)
- - sea salt and/or large crystal sugar, for garnish
Directions
The hardest part is actually hollowing out the lime peels. Trust me, it”™s a lot harder than it looks, and if you have a paper cut, I would not recommend this task. I”™ve found the easiest way is to cut a small slit at the top of the halved lime.
Gently juice the lime (collecting into a measuring cup).Then peel the pulp away from the peel. You can use a paring knife or grapefruit knife, but I”™ve actually found that using my finger nails works best.Repeat until you have 12 lime halves and enough lime juice to equal 3 ounces. (You only need 6 limes for the shots, but you might need extra for more juice and/or in case you tear a few).
To keep limes secure, place them in a mini muffin pan. Combine lime juice, an ounce of water and sugar to small saucepan. Sprinkle with gelatin and allow it to soak in a minute or two. Warm over medium heat, stirring until sugar and gelatin dissolve. Stir in tequila and Grand Marnier and pour into lime halves. (I recommend using something with a spout like a measuring cup).
Allow to refrigerate at least 4 hours, or preferably overnight. Once jello has set up, cut into wedges.
Serve with a small bowl of sea salt or large crystal sugar for dipping. (Or a combination of the two!) I found the salt to be a little too intense with the jello, but try both out and see which one suits you best. Cheers!
Gently juice the lime (collecting into a measuring cup).Then peel the pulp away from the peel. You can use a paring knife or grapefruit knife, but I”™ve actually found that using my finger nails works best.Repeat until you have 12 lime halves and enough lime juice to equal 3 ounces. (You only need 6 limes for the shots, but you might need extra for more juice and/or in case you tear a few).
To keep limes secure, place them in a mini muffin pan. Combine lime juice, an ounce of water and sugar to small saucepan. Sprinkle with gelatin and allow it to soak in a minute or two. Warm over medium heat, stirring until sugar and gelatin dissolve. Stir in tequila and Grand Marnier and pour into lime halves. (I recommend using something with a spout like a measuring cup).
Allow to refrigerate at least 4 hours, or preferably overnight. Once jello has set up, cut into wedges.
Serve with a small bowl of sea salt or large crystal sugar for dipping. (Or a combination of the two!) I found the salt to be a little too intense with the jello, but try both out and see which one suits you best. Cheers!
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