Chilled Tequila Shots With Lime And Salt Recipes

JALAPENO JELLY TEQUILA SHOTS

Steps:

• Put 1/4 cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for 5 minutes to bloom.
• Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture.
• Cut 1/4 inch off the stem end of each jalapeno and use a 1/4-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about 2 tablespoons in each). Refrigerate until the gelatin is set, at least 6 hours and preferably overnight.
• Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in.
• Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to 2 hours.
• When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side.

TEQUILA LIME JELLO SHOTS

Steps:

• Add the contents of the Jello package to 1 cup of boiling water. Stir until the powder is dissolved.
• Add a half cup of water and a half cup of tequila to your dissolved jello liquid.
• Put the mixture into containers of your choice. You can let the Jello mixture set up in a cake pan, then cut it into rectangles, or you can pour it into individual paper cups.
• Place the shots in the refrigerator. It can take a few hours for the Jello to set, so be sure to prepare the shots well ahead of your party.

CHILLED TEQUILA SHOTS WITH LIME AND SALT

Steps:

• Shake tequila with ice; strain into two shot glasses. Chase with a lick of salt and a wedge of lime.

TEQUILA AND TONIC

Steps:

• Fill a highball glass with ice. Squeeze the lime over the ice and drop into glass. Add tequila and top with tonic. Stir briefly.

LIME-TEQUILA SHOOTERS

Steps:

• With a citrus reamer or your thumb, push a little cavity into the center of the lime to make room for the tequila (lime juice will squirt out). Pour tequila into the cavity then suck down tequila and lime juice all in one gulp.

FROZEN LIMES FILLED WITH SANGRITA AND TEQUILA

Steps:

• Squeeze lime halves in citrus juicer to extract as much juice as possible. Transfer 3/4 cup lime juice to bowl; cover and chill. Reserve remaining juice for another use. Using scissors, cut out membranes from hollowed lime halves. Enclose lime cups in resealable plastic bag. Freeze until frozen, about 4 hours.
• Mix orange juice, 3/4 cup lime juice, grenadine, salt, and cayenne in blender. Transfer mixture to pitcher. Cover sangrita and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep sangrita chilled. Keep lime cups frozen.)
• Arrange frozen lime cups on serving tray. Pour sangrita into 12 lime cups; pour tequila into remaining 12 lime cups and serve immediately.

TEQUILA SHOT FOR THE TEQUILA ENTHUSIAST

Steps:

• Mix together sugar and cinnamon on plate.
• Pour tequila into shot glasses.
• Enjoy tequila followed by orange slices dredged/dipped in sugar mixture.

TEQUILA AND TONIC

Steps:

• Rub the rim of a highball glass with the 1/4 lime and dip it into a bowl of coarse salt to coat it lightly. Fill glass with ice and squeeze remaining juice from lime into it. Add tequila and stir. Fill with tonic and add lime slices.