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Margarita Gel

This is a more tasty take on the ubiquitous Jell-O shot especially if you top them with some candied lime peel and a little sprig of mint. You can follow this recipe but substitute any of your favorite drinks or feel free to just use a mix instead of making your own. Drinks with higher alcohol percents will sometimes need a little more gelatin to keep them the same firmness.

Be sure you bloom and disperse the gelatin in water instead of the alcohol or you could burn all the alcohol off when you heat it.

When molding, the resulting gelatin can be fragile so it can be best to use wider or larger molds and then trim the gel into the shapes you want.

Margarita gelatin shots 2

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Margarita gels recipe you can check out the following.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Margarita Gels

  • Published: April 20, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 4 Hours

Margarita Gels Ingredients

For the Margarita Gels

230g cold water
9 gelatin sheets or 2 1/4 packets, 1.5%
350g tequila
230g fresh lime juice
120g Cointreau or Triple Sec

Margarita Gels Instructions

For the Margarita Gels

At least 4 hours before serving

Place the water and gelatin in a pot. Let the gelatin bloom in the water for 5 to 10 minutes.

Once the gelatin is bloomed, heat the water over medium to medium-high heat while stirring until the gelatin dissolves completely. Remove the pan from the heat.

Add the tequila, lime juice, and Cointreau and whisk to combine. Pour the mixture into your mold or container and let cool. Once it has cooled slightly place it in the refrigerator for several hours.

After it is fully set you can unmold it and cut it into any shapes you like. Store them in the refrigerator until serving.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Margarita Gel

PT320M Ingredients: 230g cold water 9 gelatin sheets or 21/4 packets 1.5% 350g tequila 230g fresh lime juice 120g Cointreau or Triple Sec
4.4 stars - based on 20 reviews
This is a tastier take on the commonly served Jell-O shot especially if you top them with some candied lime peel and a little sprig of mint. You can substitute your favorite drinks into the recipe!
1 Serving