Name: Spicy Margarita Jello Shots
Total time: 6 h 25 min
Yield: Makes 64 shots
Ingredients: 1½ cups (10½ ounces) sugar; ¾ cup water; 1 serrano chile, stemmed and sliced thin; 1 tablespoon grated lime zest plus ¾ cup juice (6 limes); 1 tablespoon grated lemon zest plus ¾ cup juice (4 lemons); 3 tablespoons unflavored gelatin; 1½ cups blanco or reposado tequila; ¼ cup orange liqueur

Why This Recipe Works

Once made with cheap booze and packaged Jell-O, these jiggly treats have gone upscale. Mixologists around the country are revamping them with premium spirits and sophisticated flavors. Our base recipe makes it easy to customize the shots to your liking with different liquors and mixers. The formula includes enough alcohol for a burn that’s pleasant, not overpowering, and enough gelatin so the shots hold their shape yet stay soft enough to melt in your mouth. This recipe has the tart, citrus brightness you expect from a classic margarita, with an added layer of heat from a serrano chile.

Before You Begin

The jello shots are best enjoyed cold; if portioning in advance, be sure to return them to the refrigerator until serving.

Instructions

Heat 1½ cups (10½ ounces) sugar, ¾ cup water, 1 thinly sliced serrano, 1 tablespoon grated lime zest, and 1 tablespoon grated lemon zest in medium saucepan over medium heat, stirring often, until sugar dissolves and mixture bubbles around edges, about 1 minute. Remove from heat, let cool slightly, then refrigerate until cool to touch, about 1 hour.

Sprinkle 3 tablespoons unflavored gelatin over sugar mixture and let sit until gelatin softens, about 5 minutes. Return saucepan to stove over medium-low heat, and cook, stirring constantly until gelatin dissolves and mixture is steaming, about 1 minute. Transfer to large bowl. Whisk in 1½ cups blanco tequila, ¾ cup lime juice, ¾ cup lemon juice, and ¼ cup orange liqueur. Strain through fine-mesh strainer into lightly greased 8-inch square baking pan. Let cool at room temperature, about 1 hour.

Cover and refrigerate until firm, at least 8 hours or up to 2 days. Turn jelly out of pan. Cut into 1-inch squares and serve.