A classic cocktail dating back nearly one hundred years, the iconic pisco sour is back at the forefront of mixology due to the recent revival of pre-Prohibition cocktails. Porton Pisco, the flavorful and versatile ultra-premium white spirit from Peru, is inviting consumers to raise a glass with a bit of class just in time for National Pisco Sour Day on February 2. To shake things up for the occasion, the brand has encouraged celebrated bartenders nationwide to offer innovative takes on the classic pisco sour with Porton.
Enrique Sanchez of Rose Pistola in San Francisco created the Hometown as a reflection of his Peruvian and Italian heritage, using each culture’s respective spirit: pisco and amaro. He notes, “Porton offers this cocktail a bouquet of flavors with a touch of pineapple on the finish, which when combined with the caramel-bitter of Averna, gives birth to a very balanced and nostalgic rendition of a pisco sour.”
Pisco, also known as the “5th white spirit,” is a type of brandy cultivated from grapes. Combined with lime juice, simple syrup, a dash of egg whites, and bitters – the pisco sour is a delicious cocktail that is truly unique to Peruvian heritage. As the first truly premium pisco available in the U.S., Porton’s exceptional harmony of floral aromas, combined with soft fruity notes, makes for the ultimate pisco sour.
“Porton was created to introduce the taste of Peru to the U.S. and ultimately change the way cocktail and spirit enthusiasts view ultra-premium white spirits,” says the world’s preeminent pisco authority and connoisseur, Porton Master Distiller Johnny Schuler. “I am thrilled to see how leading bartenders from New York to San Francisco to Miami have continued to put innovative spins on the National Cocktail of Peru.”
Below are some innovative recipes perfect for a Peruvian-style celebration at home.
E.B.D “Evelyn’s Back Door”
Created by Christian Sanders
2 parts white peppercorn-infused Porton
¾ part Yuzu Citrus Blend*
¾ part Agave syrup
1 dash Angostura bitters
¾ part egg white
Add all ingredients into shaker and dry shake well (no ice). Then, add ice and shake well again. Double strain into rocks glass. Garnish with cracked white peppercorn and with 2 additional drops of Angostura bitters.
*Yuzu Citrus Blend: 60% Yuzu (bitter Japanese citrus) and 40% lemon juice
Created by Enrique Sanchez
Rose Pistola, San Francisco
1 ¾ parts Porton
¾ part fresh lemon juice
¾ part Darbo Elderflower Syrup
½ part Averna
½ part egg white
Combine all ingredients in a shaker. Shake vigorously without ice. After dry shake, add ice and shake all ingredients again. Shake contents over a martini glass. Garnish with 1 mint leaf and a dash of Angostura bitters.
Created by Ashley Danella
PB Steak, Miami
1 ¾ parts Porton
¾ part lemon juice
½ part rich cinnamon pineapple Demerara syrup*
1 egg white
½ part ice
Put all ingredients in blender, blend until frothy. Serve in stemmed cocktail glass. Top with Chicha Morada bitters.
*Cinnamon Pineapple Demerara Syrup: Create simple syrup (2:1 sugar to water,) bring to boil and add cinnamon and whole pieces pineapple. Reduce to simmer for 2 minutes and then fine strain to create syrup.