Cucumber-Lime Margarita Jelly Shots


  • 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

Ingredients, Cayenne Sprinkle

  • 1 tbsp large crystal sugar
  • 1 tsp kosher salt
  • 1/8 tsp cayenne pepper


  • Muddler
  • 1-pound loaf pan (approximately 8” x 4”/20 x 10 cm) or Silicon Molds
  • Cocktail Shaker
  • Vegetable Peeler


Makes 18 to 24 Jelly Shots

  1. 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).
  2. 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.
  3. Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau.
  4. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight).
  5. 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.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.