Pisco Sour Jelly Shots

jelloshots

For the jelly shots:

1 1/4 cups cold water
1/2 cup sugar
3 packets powdered gelatin
1 cup pisco (Campo de Encanto)
2/3 cup lime juice

Combine water and sugar in a medium saucepan and sprinkle in the gelatin, allowing it to hydrate. Heat over low heat until the gelatin has dissolved. Remove from the heat and stir in the pisco and lime juice. Pour the mixture into lightly oiled molds or an 8-by-4-inch loaf pan and chill until set.

For the bitters whipped cream:

1 cup whipping cream
1 tablespoon sugar
3/4 ounce Amargo Chuncho or Angostura Bitters

Combine in a whipped cream charger, charge, and shake.

To serve, cut the jelly into the desired size and top with the bitters whipped cream. Garnish with finely grated lime zest.

I created this recipe for a MIX story about upscale jelly shots. Photo by Ross William Hamilton.

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Robin Egg

Vaccari Nero, finally available in Oregon. Make it blue!

1 1/2 oz Vaccari Nero
1 oz lemon juice
1/2 oz Bols Genever
1/2 oz simple syrup
1/2 oz cream
1 egg white
soda
coffee bean, for garnish

Add the sambuca, lemon, genever, simple syrup, cream, and egg white to a shaker. Dry shake to aerate, then add ice and shake again. Give it a good, long, hard shake. Strain into a glass, preferably a champagne flute if you have a tall one. Let the foam settle and top with soda. Finish by grating a bit of coffee bean on top, a nod to the traditional “con mosca” way of serving sambuca.

This recipe comes courtesy of Southern California barman Erik Trickett. Get the background here.

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