Tuesday, May 1, 2012

E is for: El Dia de la Batalla de Puebla {Cinco de Mayo Jello Shots}

Contrary to popular belief, Cinco de Mayo is NOT the celebration of Mexican Independence. (That day is actually September 16th.) The 5th of May is actually the celebration of the Battle of Puebla. (Hence the title of this post...El Dia de la Batalla de Puebla). In the U.S. it's observed as a celebration of Mexican heritage and pride.

So now that we have the history lesson out of the way...how about some tequila?!

My jello shot party trick of making boozy bites in citrus peels is well documented on the blog (see: Greyhounds, Arnold Palmers & Mimosa Jello shots). And I'm sure you've seen a variation of a margarita jello shot using lime jello and tequila. But come on, you're better than that. Margaritas aren't generally bright green and good ones use the natural citrus flavors of the lime to compliment the tequila. So that's exactly what I did to make these delicious margarita jello shots. A little fresh lime juice, sugar, tequila and some Grand Marnier give you a Cadillac Margarita in portable, gelatin form. (Complete with a salted rim!)

To get the step by step instructions, head over to Brit & Co.! And don't forget to "like" my new e is for eat Facebook page!
Margarita Jello Shots

by Jaymee Sire
Keywords: jello shot cocktail margarita tequila lime grand marnier

  • 6-8 limes
  • 3 ounces fresh squeezed lime juice
  • 1 ounce water
  • ¼ 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
  1. Hollow out the lime peels. Gently juice the lime (collecting into a measuring cup), and 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).
  2. 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).
  3. 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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  1. These are gorgeous! Check out some other amazing Mexican jello shots:


  2. Can I get a clarification on the amount of gelatin you use - is it one box or just 2 teaspoons of the Knox gelatin?

  3. Hi! I was wondering if you have any suggestions for making these stronger... I'm guessing I can't just double the amount of tequila?

  4. Gimlet shots, with gin in place of the tequila and Rose's Lime Juice for the Cointreau, would also be fun (without the salt). Maybe during a movie night while watching "The Long Goodbye".


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