The Margarita kit contains everything you need to make epic Tahitian lime and orange infused jelly with a NZ flaky sea salt garnish. It’s a Margarita jelly like you’ve never tasted before! All you need to add is your favourite Tequila! (Or just add water to keep these ‘virgin’ - they’re just as delish!)

The Espresso Martini kit contains everything you need to make our signature rich, dark coffee jelly topped with a smooth creamy vanilla jelly and garnished with a sprinkle of bitter dark chocolate. All you need to add is your favourite vodka! (Or just add water to keep these ‘virgin’)

For the Margarita Kit (Uses 1 x packet of Jelly, makes 12 cones):
- 50 mls Tequila (or water)
- 300 mls Water
- Measuring jug

For the Espresso Martini Kit (Uses 1 x packet Espresso Jelly, 1 x packet Espresso Top Jelly, makes 12 cones):
- 85 mls Vodka
- 165 mls Water
- 100 mls Milk
- Measuring jug

FOR THE MARGARITA KIT (for 12 cones):
Pour 200ml boiling water into a measuring jug. Add contents of one margarita jelly mix sachet and stir until completely dissolved. Add 50ml Tequila and 100ml cold water and stir to combine. Pour into Jellyologist moulds and refrigerate for 4-6 hours or overnight for best results. Once set unmould and garnish.

FOR THE ESPRESSO MARTINI KIT (for 12 cones):
ESPRESSO TOP: Heat 100mls milk in a pan until nearly boiling. Empty contents of one espresso top jelly mix sachet into hot milk and stir until dissolved. Place cones into trays and pour espresso tip evenly into 12 cones. Place into fridge until nearly set. (approx 1hr)

ESPRESSO JELLY MIX: Pour 165ml of boiling water into a measuring jug. Add contents of one espresso jelly mix and stir until completely dissolved. Add 85mls Vodka (or water if you're going virgin) and stir to combine. Let cool slightly before pouring on top of milk jelly. Refrigerate again for 4-6 hours. Once set, unmould and garnish.

Full instructions and tips on unmoulding come with the kit