Pisco Sour Jelly Shots

Pisco sour is a drink that originated in the city of Lima, Peru. This fun recipe can be a nice addition to any party that you are having. It can either be served as a drink/shot or some even serve this quick and easy recipe as a dessert.

References:

Prep and cook time: 45 minutes
Serves 12 shots

Ingredients for the Jelly Mix:

• ½ cup of water
• ¼ cup of sugar
• 1 ½ tablespoons of gelatin powder
• ½ cup of pisco
• 2/4 cup of lemon juice.

Ingredients For The Meringue

• 3 egg whites
• ¼ cup of sugar
• ¼ teaspoon of tartar.

Preparation:

• In a small saucepan mix the water, sugar and gelatin. Stir the contents over medium heat until all of the sugar is dissolved. Set the pan aside.
• Add both the Pisco and lemon juice into the jelly mixture.
• Pour the jelly mixtures equally into the individual spaces in mini muffing pan or something similar.
• Place the pan in the refrigerator and leave them there over night or until the mixture solidifies.
• Remove the jelly shots from the muffin spots and place each one in a small paper cup. (often time little Dixie cups are used for jello shots.
• Mix the egg whites and the cream of tartar in a bowl.
• With a blender beat the egg whites until stiff peaks form. You will want to add some sugar. Set the mix side.
• Use a piping bag to place some meringue on each individual jello shot.
• Add 3 drops of Angostura on top of each meringue.