Pour the whiskey into a pan, also add the tailed pepper and bring it to a boil. Meanwhile mix the 10 grams of sugar with the pectin jaune.
Once the whiskey is boiling add the pectin sugar and while stirring let it boil for 3 minutes. Then add the sugar and keep on heating till the temperature is 104 °C. Stir it every now and then to prevent it from burning.
Once it’s done pour it into a bowl, cover it and let it cool down completely. I left it overnight so the flavors could really infuse.
Then remove the tailed peppers and transfer it into a piping bag.
