Time: 20 minutes, plus at least 2 hours to chill. Think of these shooters as a really, really good margarita you can pick up with your fingers (or a spoon). Just make them for your next party, and watch your guests' eyes light up. They're from Cal Stamenov, chef at Marinus restaurant at Bernardus Lodge, in Carmel Valley, California. Stamenov also likes to play with other flavor combinations, like Meyer lemon juice with vodka instead of tequila.
2 envelopes unflavored gelatin
1 cup fresh Rangpur lime juice; or use 2/3 cup fresh lime juice plus 1/3 cup tangerine juice
3/4 cup sugar
1/2 cup silver (white) tequila
Flaky sea salt, such as Maldon, or kosher salt (optional)
Wedges of Rangpur lime (optional)
How to Make It
In a small saucepan, sprinkle gelatin over 1/2 cup water. Let stand until softened, about 5 minutes. Add citrus juice and sugar; cook, stirring, over medium-high heat until steaming, 3 to 5 minutes. Nest pan in a bowl of ice water and stir until cool, then stir in tequila.
Line a 4 1/2- by 8 1/2-in. loaf pan with plastic wrap, letting wrap hang over ends. Pour citrus mixture into pan, cover with another piece of plastic (not touching mixture), and chill until firm, at least 2 hours and as long as 1 week.
Uncover pan. Holding ends of plastic wrap, lift gelled mixture on wrap onto a cutting board. Cut into 18 squares. Transfer to a plate. If you like, sprinkle with a little salt and garnish with lime wedges.
Note: Nutritional analysis is per serving (3 squares).
Marinus, Bernardus Lodge, Carmel Valley, California
I made these shooters for a crowd, before having a Mexican dinner. They were outstanding, not to mention fun. I did have to substitute the Rangpur lime juice with key lime instead. Still delicious. In fact, I have been asked for the recipe by shootees!
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