WAAAAAY back in February, Pisco Porton sent me a bottle to try out. I have been an uber bum and am just now writing my thoughts on it (Susie loses three points). Don’t take my lack of enthusiasm for writing this review as an indication of how it is — I just have been busy for the last 5 months (no kidding).
So, onto my thoughts. I was really confused when I received it in the mail as I’d never heard of it. So, I did some light reading and found that PP is a Peruvian white liquor made from grapes. It has a fruity smell to it and the bottle was incredibly heavy (I just thought I’d add that). Apparently, it’s kind of like Champagne in that only pisco made from certain grapes and in a certain way can be legally called “pisco”.
We tried four of their suggested recipes, and we enjoyed a couple enough to keep them in our cocktail repertoire. I’ve listed the recipes for these cocktails below.
Let me know if you try this slightly unconventional liquor. I really enjoyed my foray into Peruvian spirits!
- 2 oz. Pisco Portón®
- 1 tsp. fresh lime juice
- 1 tsp. simple syrup
- 1 slice of fresh ginger
- 1 dash of Angostura™ bitters
- Top off with ginger ale
- Fresh lime wedge
Pour Pisco Portón®, lime juice, simple syrup, ginger and bitters into a tall glass with ice. Top off with ginger ale. Stir ingredients and garnish with a lime wedge.
- 1 ½ oz. Pisco Portón®
- ½ oz. fresh lime juice
- ½ oz. simple syrup
- ¼ oz. egg white
- 1 dash Angostura™ bitters
Combine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters.
I gave up alcohol for Lent … hard to believe, I know. It seemed like a great idea until I realized that I would be in Vegas on Easter weekend (for the less religiously inclined of you out there —- Lent ends ON Easter). I forsaw two issues:
1. I couldn’t NOT drink in Vegas so I sadly bent my morals and started a few days early.
2. I didn’t think about how low my tolerance would be after not drinking for so long.
The latter was going to severely hinder my early morning pool lounging … so I thought. When packing, I made sure to lug my samples of Last Round with me. The first night I was schnockered, but somehow managed to down a bottle before fading into sweet passed-out bliss. When I woke on Friday morning, I felt like I’d slept for 12 hours and hadn’t had a drink. What a miracle!
The taste was a little tough to take, especially on an already weak, alcohol-soaked stomach, but I made it through the whole thing in one belt and chased it with water. (Unlike most hangover remedies, you don’t have to drink water after Last Round.) Last Round is even made with mostly recognizable ingredients – see their ingredient information on the left.
A bottle (2.4 oz) goes for about $3 and can be purchased on their website, www.last-round.com. They even sell a “party pack” of 48 bottles. You know what they say … SHARE THE WEALTH!
Their website reads, “Last Round cannot cure bad decisions, questionable hook-ups, senseless ramblings or excessive friend hugging…. However, Last Round will have you feeling so good the next day, it’s like last night never happened.”
All I can says is, “Amen … and thanks!”
www.last-round.com | @last_round
Beefeater recently began distributing its newest bottle of heaven in the United States – Dallas being only the 10th U.S. city in which it debuted. Previously, only the lucky travelers that ventured to Canada could snag bottles and bring them back to wave them under the jealous noses of those who didn’t make it up to the Great White North to get their own bottle. Sadly, I missed the launch party, but since I’m such a lucky little lady and people at Beefeater have heard of my little site, a bottle of the ambrosia arrived on my doorstep.
I couldn’t wait to unscrew the cap … but I did. But I only waited for my friendsand the proper mixers to come together so I wouldn’t be tempted to empty the bottle all by my lonesome. Soon enough, friends arrived and drinks were mixed. We made at least one of each of their signature 24 cocktails and I can’t think of a single one of which I wouldn’t want a few more.
The gin itself is quite tasty. They say it’s made with botanicals and teas, and by some of the brightest minds (read: biggest lushes) in the industry … but what I know it that is doesn’t make me shudder when I take a swig of a strongly-mixed G&T. It delivers hints of grapefruit with each sip and it’s de-lightful. Not a single complaint could be heard in Chez O the night we so diligently explored the intricacies of 24.
Since a bottle of 24 is only $28.99 for a 750 mL, it’s not a budget-breaker and will occupy the top shelf of my bar from now on. So grab a bottle for yourself and try out a recipe or two below for yourself. Guarantee … you’ll enjoy it as much as we did.
St. Henderson’s 24 | Signature Cocktail Created by Scott Melton of Bar Celine, Dallas, TX
1 Part Beefeater 24™
½ Part Aperol
½ Part St. Germain
½ Part Lemon Juice
Shaken, topped with soda and served over ice with a lemon peel to garnish
Shifting Sands | Adapted from a recipe by Sasha Petraske of Milk & Honey, New York
1 & ½ Parts Beefeater 24™
1 & ½ Parts fresh grapefruit juice
¼ Part fresh lemon juice
2 Bar Spoons of Maraschino Liqueur
1 grapefruit wedge, as garnish
24 Martini | Created by Dan Warner
5 Parts Beefeater 24™
1 Part Lillet Blanc
2 Dashes of Regan’s Orange Bitters
Stirred and served up with a grapefruit twist.
Triple Citrus 24&T
2 Parts Beefeater 24™
1 Part Fever-Tree Tonic