As you might know, Peruvian cuisine is HOT right now – topping the National Restaurant Association’s What’s Hot for 2013 list – and when partaking in this foodie trend, the obvious beverage complement is pisco! What better day is there to rediscover this delicious spirit?
Pisco, also known as the “5th white spirit,” is a type of brandy cultivated from grapes and its potent concoction with lime juice, simple syrup, a dash of egg whites, and bitters is truly special to Peruvian heritage. The history of the spirit dates back to the 16th century, and the pisco sour is nearly 100 years old, first created by the American ex-pat Victor Morris, and then perfected by Mario Bruguet, who made the velvet-like addition of egg whites to the recipe.
Portón pisco is the first truly premium pisco available in the U.S. and makes for the ultimate Pisco sour. As the white spirit’s category equivalent of single-malt scotch, it combines centuries- old methods with state-of-the-art and eco-friendly technology to create a mosto verde Pisco of unmatched quality.
Miami Beach Bartender, Ashley Danella of Pubbelly boys’ newest spot PB Steak, has surely jumped on board, creating her delicious take on the Pisco Portón Sour (recipe below).
Created by Ashley Danella, PB Steak
- 1.75 oz Pisco Porton
- 75 oz lemon juice
- 5 oz rich cinnamon pineapple Demerara syrup Egg white
- 1/2 cup ice
Put all ingredients in blender, blend until frothy. Serve in stemmed cocktail glass. Top with Chicha Morada bitters.