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.