- 8 1/2 Ounces Cointreau
- 16 1/2 Ounces tequila, Gran Centenario Reposado
- 16 1/2 Ounces fresh lime juice
- 3 2/5 Ounces simple syrup
- 3/10 Ounces powder gelatin, plain
Mix Cointreau, tequila, lime juice and simple syrup.
Bring half of this mix to a boil, add gelatin and stir well.
Add in the remaining mix and stir well.
Pass through a fine sieve, transfer to a whip cream dispenser, and refrigerate for 1 hour.
Screw in a cream charge, a steel cylinder filled with nitrogen oxide that is used as a whipping agent in a whipped cream dispenser.