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.