My order
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.


posted in Food & Drink > Recipes

    1/8 teaspoon ground cayenne pepper

    1 teaspoon kosher salt (or sea salt)

    1 tablespoon large crystal sugar

  • For the Cayenne Sprinkle:

    1/4 cup Triple Sec

    2 envelopes plain gelatin

    1/2 cup frozen limeade concentrate (thawed)

    1/2 cup water

    1 small cucumber

    3/4 cup agave (silver) tequila


    Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons).

    Place the chopped cucumber in cocktail shaker and muddle vigorously.

    Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).

  • Pour water and limeade concentrate into a small saucepan and sprinkle with the gelatin.

    Allow the gelatin to soak for a minute or two.

    Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.

    Remove from heat.

  • Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan.

    Place in refrigerator to set (several hours or overnight).

  • To serve, cut into squares, and if desired, tie each with a cucumber ribbon.

    Mix the ingredients for Cayenne Sprinkle and serve along side, for dipping.

  • To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler.

    Try to get mostly the light green fleshy part, with just a smidge of the dark green peel along the edge for contast.

    Trim ends to desired length.

    ONLY 21 AND OVER...

  • ENJOY!!!😄


See all comments

Related Tips