Jalapeño Margarita

May 2, 2012 at 8:29 pm | Posted in Alcohol, Booze, Jalapeño, Lime, Recipe, Tequila, TripleSec | 5 Comments
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For Cinco de Mayo this year I wanted to make something sweet but also a little spicy. This cocktail inspired jello is made with homemade jalapeño infused tequila, lime juice, and triple sec. The tangy flavor packs a hot punch. It will be served this weekend at Sarah’s housewarming “Sarah de Mayo” rooftop party. Have a safe and Happy Cinco de Mayo!

Jalapeño Margarita

1 1/4 cup clear (silver) tequila
1 jalapeño pepper, sliced
4 tablespoons (4 envelopes) of unflavored gelatin powder
1 cup cold water
2 cups boiling water
2 cups sugar
1 cup lime juice
1 cup orange liquor or triple sec

In a mason jar or swing top glass bottle, combine tequila and jalapeños and infuse for three days at room temperature. Strain tequila and discard jalapenos.

In a bowl, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. Stir boiling water into gelatin until gelatin is fully dissolved.  Stir in sugar. Allow to cool and stir in tequila, lime juice, and triple sec. Refrigerate until slightly thickened. Spoon into a 7 cup mold. Refrigerate until firm. Unmold and serve.

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5 Comments »

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  1. Two words: yes, please! :)

  2. The entire amount of the infused tequila goes into the gelatin too, right? Stir in with the lime and triple sec?

    • Yes, 1 1/4 cup tequila infused with once sliced jalapeno goes into the jello. There is more than 1 1/4 of tequila in the photo. I made extra. :)

  3. Another fun twist is to use Torani Bacon Syrup, too!

    http://simple-cocktails.com/2012/09/jalapeno-bacon-margarita/

  4. I tried this jalapeño margarita jello, and sorry but it was not my favorite! The marinating of the jalapeños for 3 days made this too spicy and not in a good way. I’d love this with plain tequila or some chili powder on top. It was even too spicy for my family, and we are a Mexican family who loves spice. It’d be best to only infuse for a day tops! The concept is great, and I’d definitely tweek this recipe to make more edible.


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