Celebrate National Pisco Sour Day With Pisco Portón
National Pisco Sour Day is on February 4th. The popularity of Peru’s gastronomic scene continues to soar. It’s been recently reported by several major sources that “Peru-mania” has been cited as one of the biggest foodie trends in 2012.
To celebrate National Pisco Sour Day, now you can rediscover this delicious spirit. Many of the most popular bars and restaurants across the U.S. have jumped on board, by offering their guests a traditional Pisco Sour.
Pisco, also known as the “5th white spirit,” is a type of brandy cultivated from grapes and it’s 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.
Pisco Portón 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.
We wanted to share a popular cocktail recipe for you to enjoy ….
Portón Pisco Sour
1 ½ parts Pisco Portón
½ part fresh lime juice
½ part simple syrup
¼ part egg white
Shake ingredients with ice. Strain into chilled glass. Garnish with a dash of bitters.